Moist Ding Dong Strawberry Sheet Cake

This chocolate sheet cake is a nostalgic treat with a modern twist: a moist chocolate cake layered with a luscious strawberry cream, topped with a glossy chocolate glaze and fresh strawberries. It's a showstopper for birthdays, potlucks, or any celebration, and it comes together easily with a cake mix and simple ingredients.

The combination of rich chocolate and bright strawberry is irresistible, and the texture is wonderfully moist and tender. Perfect for feeding a crowd, this sheet cake is as beautiful as it is delicious.

This Ding Dong Strawberry Sheet Cake is a fun, crowd-pleasing dessert that brings together the classic flavors of a chocolate snack cake with the freshness of strawberries. The cake is baked in a sheet pan, making it easy to serve and share.

A layer of strawberry cream adds a creamy, fruity contrast to the rich chocolate, while the chocolate glaze and fresh berries on top make it look as good as it tastes. Whether you're making it for a party or just because, this cake is sure to become a favorite.

Ingredients

Why this recipe works

Using a chocolate cake mix ensures a reliably moist and tender crumb with minimal effort. The eggs and oil in the batter create a rich texture that holds up well to layering and frosting. Baking in a sheet pan means the cake is evenly thick, so it slices beautifully and serves a crowd without any fuss.

The strawberry cream is made by whipping heavy cream with confectioners' sugar and vanilla, then folding in strawberry jam. This gives you a light, airy filling with real strawberry flavor and a pretty pink color.

The chocolate glaze sets into a shiny, firm topping that contrasts with the soft cake, and the fresh strawberries add a bright, juicy finish.

Notes and substitutions

For the best results, use a good-quality chocolate cake mix and follow the package instructions for the number of eggs and oil, but the amounts here are standard. If you prefer a scratch cake, use your favorite chocolate cake recipe baked in a 9x13-inch pan. The strawberry jam can be smooth or with seeds, depending on your preference.

Chill the bowl and beaters before whipping the cream to help it reach stiff peaks faster. If the cream becomes too soft, refrigerate it for a few minutes before spreading.

The chocolate glaze can be store-bought or homemade; if making your own, use a simple mixture of melted chocolate and butter or cream. Fresh strawberries are best for topping, but frozen (thawed and patted dry) can work in a pinch.

• chocolate cake mix: from-scratch chocolate cake batter (about 3 cups)
• strawberry jam: seedless strawberry preserves or strawberry pie filling
• heavy cream: full-fat coconut cream (chilled) for a dairy-free option
• chocolate glaze: melted chocolate chips with a little coconut oil or butter

Equipment

• 9x13-inch baking pan
• Electric mixer
• Mixing bowls
• Cooling rack
• Dessert server or spatula