Moist Ding Dong Strawberry Sheet Cake Tips, FAQ & printable recipe

Tips for success

For the fluffiest strawberry cream, make sure the heavy cream is very cold, and chill the mixing bowl and beaters in the freezer for 10 minutes before whipping.

If the cream starts to look curdled, it's overwhipped—you can rescue it by adding a tablespoon of cold cream and gently folding it in. Use a light touch when folding in the jam to keep the cream airy.

When applying the chocolate glaze, pour it in the center and use an offset spatula to push it to the edges. If the glaze is too thick, warm it slightly; if too thin, let it cool for a few minutes.

For clean slices, dip a sharp knife in hot water and wipe it dry before each cut. This will give you neat, professional-looking pieces.

Variations

• Vanilla Strawberry Cake: Swap the chocolate cake mix for a white or vanilla cake mix. Use vanilla pudding in the cream for extra richness. The chocolate glaze can be replaced with a white chocolate ganache for a different look.
• Chocolate Raspberry Cake: Replace the strawberry jam with raspberry jam and use fresh raspberries instead of strawberries. This gives a slightly tart flavor that pairs beautifully with the chocolate.
• Peanut Butter Cup Cake: Add a layer of peanut butter cream (mix peanut butter with the whipped cream) between the cake layers. Top with chopped peanut butter cups instead of strawberries, and use a chocolate-peanut butter glaze.
• Mint Chocolate Cake: Add 1/2 teaspoon peppermint extract to the cream and use green food coloring if desired. Top with chocolate shavings and fresh mint leaves instead of strawberries for a refreshing twist.

Storage and make-ahead

Fridge

Keep the cake refrigerated in an airtight container for up to 3 days. The cream and glaze will stay fresh and hold their texture.

Freezer

Freeze the unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before assembling.

Reheat

Reheat individual slices in the microwave for 10-15 seconds to soften the cake, if desired. The glaze will melt slightly, but the flavor remains delicious.

Store the cake in the refrigerator, covered, for up to 3 days. The cream and glaze need to stay chilled. Bring slices to room temperature for about 15 minutes before serving to soften the cake and cream, but the glaze will remain firm.

The cake can be baked a day ahead and kept, wrapped tightly, at room temperature. The strawberry cream can be made a few hours ahead and refrigerated. Assemble and glaze the cake up to 6 hours before serving, then keep it refrigerated until ready to serve.

Serving ideas

Serve the cake chilled or at room temperature. For a pretty presentation, cut into squares or rectangles and place on a serving platter.

Garnish each slice with an extra fresh strawberry or a drizzle of chocolate sauce if desired. The combination of chocolate and strawberry is always a hit.

This cake is perfect for birthdays, potlucks, or any gathering. It's easy to transport in the baking pan or on a large plate.

For a more decadent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The moist cake and creamy filling are satisfying on their own, though.

Frequently asked questions

Recipe card

Moist Ding Dong Strawberry Sheet Cake

Prep 30 minCook 35 minRest 30 minTotal 1 h 35 minServes 12

Ingredients

• 1 box chocolate cake mix (about 15.25 oz)
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 3/4 cup strawberry jam
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1 tsp vanilla extract
• 1 1/2 cups chocolate glaze (store-bought or homemade)
• 1 pint fresh strawberries, hulled and sliced

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter into the prepared pan and spread it evenly.
2. Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The internal temperature of the cake should reach 165°F (74°C) to ensure the eggs are fully cooked. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
3. In a large mixing bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Fold in the strawberry jam gently with a spatula until the cream is evenly pink and spreadable.
4. Once the cake is completely cool, slice it horizontally into two even layers. Place the bottom layer on a serving plate. Spread the strawberry cream evenly over the bottom layer. Carefully place the top layer over the cream.
5. Pour the chocolate glaze over the top layer of the cake, spreading it gently to cover the entire surface. Arrange the sliced fresh strawberries over the glaze. Refrigerate the cake for at least 30 minutes to set the glaze before slicing.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.