This Strawberry Éclair Cake is the ultimate indulgence—a delightful fusion of fresh strawberries, creamy vanilla filling, light sponge cake layers, and a rich chocolate ganache. It’s as elegant as it is delicious, perfect for special occasions or when you simply want to treat yourself!
Ingredients
For the Sponge Cake Layers
- 1 box yellow cake mix (or your favorite homemade sponge cake recipe)
- Ingredients required for the cake mix (eggs, water, oil, etc.)
For the Vanilla Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped until stiff peaks form
For the Strawberry Topping
- 2 cups sliced fresh strawberries
- ¼ cup strawberry jam (optional, for added sweetness and shine)
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven according to the cake mix instructions. Grease and flour two 9-inch round cake pans.
- Prepare the cake batter as directed on the package and divide it evenly between the prepared pans.
- Bake the cakes according to the package instructions, then let them cool completely in the pans before transferring them to a wire rack.
Step 2: Make the Vanilla Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in the whipped heavy cream until the mixture is light and fluffy. Set aside.
Step 3: Assemble the Cake
- Place one cooled cake layer on a serving plate or cake stand. Spread half of the vanilla filling evenly over the top.
- Arrange half of the sliced strawberries on top of the filling in a single layer.
- Top with the second cake layer, pressing down gently to secure it.
- Spread the remaining vanilla filling over the top and sides of the cake for a smooth finish.
- Arrange the remaining sliced strawberries decoratively on top of the filled cake.
Step 4: Make the Chocolate Ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and glossy.
- Let the ganache cool slightly so it thickens but remains pourable.
- Drizzle or pour the ganache over the top of the cake, allowing some to drip down the sides for an éclair-like appearance.
Step 5: Serve
- Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld and the ganache to set.
- Slice and serve this stunning dessert alongside extra fresh strawberries or a scoop of vanilla ice cream if desired.
Tips for Success
- Fresh Strawberries : Use ripe, juicy strawberries for maximum flavor and color. Hull and slice them just before assembling the cake to prevent discoloration.
- Whipping Cream : Be sure not to overwhip the heavy cream when making the filling—it should be light and airy without being grainy.
- Ganache Consistency : If the ganache is too thin, chill it briefly in the refrigerator to thicken it up before drizzling.
Nutritional Information (Approximate per Serving)
(Based on 12 servings)
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 250mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 40g
- Protein: 5g
Variations
- Raspberry Twist : Swap strawberries for raspberries and use raspberry jam instead of strawberry for a tangy variation.
- Mint Chocolate : Add a few drops of peppermint extract to the vanilla filling and sprinkle crushed candy canes on top of the ganache for a festive touch.
- Gluten-Free Option : Use a gluten-free yellow cake mix or bake a gluten-free sponge cake for those with dietary restrictions.
With its luscious layers of strawberry goodness, creamy filling, and decadent chocolate, this Strawberry Éclair Cake is sure to steal the show at any gathering. Slice it up and savor every bite—it’s pure bliss!
