Strawberry Whoopie Pies

Soft and sweet cakes with fresh strawberries filling with a marshmallow buttercream filling.

A recipe for from-scratch strawberry whoopie pies, with strawberry gelatin and fresh strawberries for plenty of berry flavor and sweetness.

two strawberry whoopie pies with red gingham cloth in background

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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

milk, flour, sugar, strawberries, butter, and marshmallow creme in bowls

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

Whoopie pies, step by step

Making the cakes

process shots: butter and sugar, adding flour, stirring chopped strawberries into batter

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

scooped batter, baked whoopie pies, strawberry filling, assembling cakes

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:

???? Print the recipe!

two strawberry whoopie pies with dish of berries in background

Strawberry Whoopie Pies

Print Recipe
Soft and sweet cakes with fresh strawberries filling with a marshmallow buttercream filling.
Prep Time:30 mins
Cook Time:18 mins
Total Time:48 mins

Ingredients

Cakes

  • ½ cup strawberries chopped fine
  • 1 tablespoon strawberry jello powder
  • ½ cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ 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
  • 2 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. Stir in the chopped strawberries by hand. 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 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.

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

Baked and filled whoopie pies actually freeze very well!  Simply pop them in a freezer bag and eat straight out of the freezer, or after defrosting at room temperature.  
Prefer a pinker cake?  Reduce the baking time by a few minutes and pull the cakes from the oven when only thee edges are golden brown and the cakes are still pink.
Test the consistency of the filling by doing one cake first.  If the filling doesn’t stay on, pop in the fridge for about 30 minutes to firm up.

Nutrition

Calories: 657kcal | Carbohydrates: 86g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 498mg | Potassium: 82mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1012IU | Calcium: 42mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: fruit whoopie pies, strawberry whoopie pies
Servings: 6 cakes
Calories: 657kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartsccontentfarmhouse so I can see!

I hope you enjoy this recipe!

signature with strawberries


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