Strawberry Whoopie Pies

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

I hope you enjoy this recipe!