Pour cold milk into a large bowl. Add instant vanilla pudding mix. Whisk for two minutes until thick and smooth. Let it rest for five minutes to fully set.

Add the thawed whipped topping into the pudding mixture. Gently fold with a spatula. Mix until creamy and light. Do not overmix. Keep the texture fluffy.

Place graham crackers in the bottom of a 9x13 dish. Cover the base completely. Break crackers if needed. Make sure there are no large empty spaces.

Spread half of the pudding mixture over the graham crackers. Use a spatula to spread evenly. Make sure the layer is smooth and covers all crackers.

Place half of the sliced strawberries over the cream layer. Warm the strawberry jam slightly. Drizzle it on top. Spread gently for even sweetness.

Place another layer of graham crackers on top of the strawberries. Press lightly so they stay in place. This creates the cake-like structure.

Spread the remaining pudding mixture evenly. Add the rest of the sliced strawberries on top. Smooth the surface carefully.

Drizzle chocolate syrup or spread chocolate ganache over the top layer. Cover evenly. This gives the classic eclair taste and beautiful finish.

Cover the dish with plastic wrap. Place in the refrigerator for at least six hours. Overnight chilling is better. The crackers will soften and taste like cake.

Remove from fridge before serving. Cut into squares using a sharp knife. Serve cold and enjoy your homemade Strawberry Eclair Cake Recipe.