In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat. This mixture will thicken as it heats, creating a creamy pudding base.

Once the mixture starts to bubble, reduce the heat to low. Slowly whisk in the beaten egg yolks, stirring constantly to prevent the eggs from scrambling.

Continue to cook for another 2-3 minutes until the pudding is thickened. Remove from heat and stir in the butter and vanilla extract until fully combined.

Transfer the pudding to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 1 hour.

In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a light and airy whipped cream.

In a 9x13 inch baking dish, lay down a single layer of graham crackers, covering the bottom completely.

Spread half of the prepared vanilla pudding over the graham crackers, smoothing it out evenly.

Add half of the whipped cream mixture on top of the pudding, spreading it evenly.

Layer half of the sliced strawberries over the whipped cream.

Repeat the layering process with another layer of graham crackers, the remaining pudding, the remaining whipped cream, and the remaining strawberries.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.

Whisk until smooth and fully combined.

Pour the chocolate glaze over the top layer of strawberries, spreading it gently with a spatula.

Cover the baking dish with plastic wrap and refrigerate for at least 3 hours, or overnight for best results. This allows the flavors to meld and the graham crackers to soften.

When ready to serve, slice into squares and enjoy your delicious Strawberry Eclair Cake!