A recipe for from-scratch strawberry whoopie pies, with strawberry gelatin and fresh strawberries for plenty of berry flavor and sweetness.
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Whoopie pies are like a combination of all your favorite desserts. The cakes are somewhere between cake and cookie; the filling is part filling part frosting.
These are especially popular with kids but adults will love them too. They melt in your mouth and have just enough strawberry flavor.
Ingredients
Cakes
- 1/2 cup strawberries chopped fine
- 1 tablespoon strawberry jello powder
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
Filling
- 8 tablespoons unsalted butter, softened (1 stick)
- 1/4 cup strawbeberries
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups marshmallow cream such as Marshmallow fluff brand
Helpful tools
- Parchment paper that lays flat
- A 1/4 cup cookie scoop for the batter
- A hand mixer or stand mixer
Whoopie pies, step by step
Making the cakes
If you’re made a cake and frosting before, you can make strawberry whoopie pies. They aren’t hard, but you will have a lot of dishes!
We start with preheating the oven and lining two baking sheets with parchment paper.
Now we will beat the butter, sugar, egg, and vanilla using an electric mixer on medium speed for 3 to 5 minutes. You are looking for the butter to be light and fluffy.
Combine the flour, salt, strawberry gelatin, and baking powder in a separate mixing bowl and add them to the butter mixture, alternating with the milk.
Stir in the chopped strawberries by hand. The batter will be thick, somewhere between a cake batter and cookie dough
Baking and filling
Now we scoop! To make big whoopie pies, make a total of 12 cakes, leaving three inches of space between them. If you want them smaller, make 24 cakes, but you’ll need more cookie sheets.
Bake until set, about 16 minutes, switching the sheets halfway through. They will be slightly golden brown and a cake tester will come out clean.
Allow the cakes to cool 1-2 minutes on the parchment paper to make them easier to handle, then transfer them to cooling racks to cool.
The filling is easy to make:
You just neat the butter, sugar, and vanilla until fluffy with an electric hand mixer. Then add the marshmallow cream and strawberries beat until combined.
Spread the filling on the flat side of the cakes, and place another one flat side down to make a sandwich. Yum! Serve them right away.
More whoopie pies:
- Chocolate chip whoopie pies are the same basic technique.
- This recipe for vanilla bean whoopie pies is a favorite as well, with lots of real vanilla bean throughout
- You could substitute raspberry gelatin and fruit and follow the rest of the recipe!
strawberry whoopie pie recipe
Sweet Strawberry Whoopie Pies
Equipment
Ingredients
Cakes
- 3 tablespoons strawberry jello powder
- ½ cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
Filling
- 8 tablespoons unsalted butter softened (1 stick)
- ¼ cup strawberries chopped fine
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cups marshmallow cream such as Marshmallow fluff brand
Instructions
Make the cakes
- Preheat oven to 350 with two racks in: one in the upper center and one lower center. Prepare two baking sheets by lining with parchment paper.
- Beat the butter, sugar, egg, and vanilla using an electric mixer on medium speed for 3 to 5 minutes, until the butter becomes fluffy and lighter in color. Combine the flour, salt, strawberry gelatin, and baking powder in separate mixing bowl. Add the dry ingredients to the butter mixture, alternating with the milk. The batter will be thick, somewhere between a cake batter and cookie dough.
- Scoop the batter by ¼ cup scoops, leaving three inches of space between them. Bake until set, about 18 minutes, switching the sheets halfway through. They will be slightly golden brown and a cake tester will come out clean.
- Allow the cakes to cool 1-2 minutes on the parchment paper to make them easier to handle, then transfer them to cooling racks to cool.
Make the filling
- Beat the butter, sugar, and vanilla until fluffy with an electric hand mixer. Add the marshmallow cream and strawberries beat until combined.
- Spread the filling on the flat side of the cakes, and place another one flat side down to make a sandwich. Serve immediately.
Notes
Nutrition
I hope you enjoy this recipe!
I haven’t tried it yet. What do you mean by switching the sheets half way through?
Very interesting recipes.i am anxious to try my hands .thank you for sharing.