Desserts · Part 3 of 3: Tips & recipe card

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

Name: Easy Strawberry Ding Dong Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 layers chocolate cake, baked and cooled; 2 cups strawberry cream filling; 1 cup chocolate ganache; 1 cup fresh strawberries, sliced

By Clara Weller · Oct 8, 2026

A slice of chocolate layer cake with strawberry cream filling and a chocolate ganache drip.

Prep: 20 min
Cook: 30 min
Total: 1 h 5 min
Serves: 12

Includes 15 min resting

Tips for success

For the cleanest slices, use a serrated knife and dip it in hot water before each cut, wiping it dry with a clean cloth in between. This prevents the chocolate ganache from dragging or cracking the surface of the cake, ensuring that each piece showcases the beautiful contrast between the dark sponge and the pink strawberry cream filling.

If the ganache appears too thick to pour, gently heat it in short bursts in the microwave or over a double boiler until it reaches a pourable, honey-like consistency. Conversely, if it is too thin, let it sit at room temperature for a few minutes until it thickens enough to coat the back of a spoon without running off completely.

Variations

Raspberry Ding Dong: Substitute the strawberry cream with a fresh raspberry puree folded into whipped cream for a slightly more tart and vibrant flavor profile that pairs beautifully with the dark chocolate.
Double Chocolate Ding Dong: Replace the strawberry cream with a chocolate mousse filling to create an intensely rich, all-chocolate version that appeals to dedicated cocoa lovers and provides a deeper flavor experience.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic for up to 1 month.
Reheat: This cake is best enjoyed chilled or at room temperature; do not reheat.

Store the assembled cake in a cool, dry place if serving within a few hours. For longer storage, keep it in an airtight container in the refrigerator to prevent the cream from absorbing other odors and to maintain the stability of the ganache.

Bring the cake to room temperature for about 20 minutes before serving to ensure the best texture and flavor profile for the cream and chocolate components.

The chocolate cake layers can be baked and stored at room temperature for up to two days or frozen for up to one month.

The strawberry cream and chocolate ganache can be prepared a day in advance and stored in the refrigerator, but it is best to assemble the cake no more than four to six hours before serving to maintain the freshest texture and prevent the sponge from becoming overly moist.

Serving ideas

Serve the cake on chilled plates to keep the cream filling firm for as long as possible during the meal.

A simple garnish of an extra strawberry slice or a small dollop of whipped cream on the side can enhance the presentation, but the cake is sufficiently decadent on its own to stand as a complete and satisfying dessert for any occasion.

Consider pairing each slice with a small glass of cold milk or a hot cup of coffee to balance the richness of the chocolate and the sweetness of the strawberry cream.

The temperature contrast between a slightly warm beverage and the cool, creamy cake makes for an excellent sensory experience that highlights the quality of the ingredients used in the layers.

Frequently asked questions

Can this cake be made in advance?

Yes, the individual components can be prepared ahead of time, but for the best texture, the final assembly should be done within a few hours of serving. The cake can be refrigerated to keep the filling firm, but it should be brought to room temperature shortly before eating.

How can clean slices be achieved?

Use a sharp, serrated knife and dip it into hot water before each cut. Wipe the blade clean with a kitchen towel between every slice to ensure that the ganache and strawberry cream do not smear across the layers, resulting in a professional and clean presentation.

What if the ganache is too runny?

If the ganache seems too thin to set properly, let it cool at room temperature for 10 to 15 minutes, stirring occasionally. The chocolate will naturally thicken as it cools. Avoid putting it in the refrigerator for too long, as this can make it too hard to spread effectively.

Recipe card

Easy Strawberry Ding Dong Sheet Cake

Prep 20 minCook 30 minRest 15 minTotal 1 h 5 minServes 12

Ingredients

2 layers chocolate cake, baked and cooled
2 cups strawberry cream filling
1 cup chocolate ganache
1 cup fresh strawberries, sliced

Instructions

Place one chocolate cake layer on a flat serving board. Spread the strawberry cream evenly over the surface of the cake layer using an offset spatula, ensuring it reaches the edges for consistent flavor in every bite.
Top the strawberry cream with the second chocolate cake layer. Press down gently to secure the layers together, then apply a smooth layer of chocolate ganache over the top of the entire cake, allowing some to drip down the sides for a classic look.
Arrange the fresh strawberry slices on top of the ganache. Ensure the egg-based cream filling reaches a safe internal temperature of 160°F (71°C) if cooked, then slice the cake into even portions using a sharp knife dipped in hot water, then transfer each slice to a plate and serve immediately at room temperature.

Contains: gluten, eggs, milk

Food safety: The strawberry cream contains eggs that are not fully cooked. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories: 420
Protein: 5 g
Carbohydrates: 48 g
Fat: 24 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.