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large pink sandwich cookies on plate
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Sweet Strawberry Whoopie Pies

Soft and sweet cakes with fresh strawberries filling with a marshmallow buttercream filling.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: fruit whoopie pies, strawberry whoopie pies
Servings: 6 cakes
Calories: 657kcal
Author: Katie Shaw

Ingredients

Cakes

  • 3 tablespoons strawberry jello powder
  • ½ cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 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

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.  
Place the filling in the center of the cakes.
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