Strawberry Whoopie Pies
Two soft, pillowy pink cake cookies hug a cloud of tangy strawberry cream cheese filling, and the whole thing tastes like strawberry shortcake in handheld form. These little cakes are soft, tender, and packed with real strawberry flavor in every bite. The filling is tangy and sweet, so it never feels like a sugar overload. They come together with basic pantry staples plus one secret flavor booster—freeze dried strawberry powder—and no special pans are required.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop (medium)
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour about 280g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup freeze dried strawberry powder about 45g, for intense strawberry flavor and natural pink color
- ½ cup unsalted butter 113g, softened
- 1 cup granulated sugar 200g
- 1 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk 120ml
- ½ cup fresh strawberries about 75g, finely chopped and patted dry
For the Filling
- 8 ounces cream cheese 226g, softened
- ½ cup unsalted butter 113g, softened
- 3 cups powdered sugar about 360g, sifted
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and freeze dried strawberry powder. Set aside.
- In a large bowl, beat softened butter and sugar on medium speed until pale and fluffy, about 2 minutes. Scrape down sides as needed.
- Add the egg and vanilla extract, beating on medium speed until smooth, about 1 minute.
- With the mixer on low, add the dry ingredients in thirds, alternating with the buttermilk. Mix just until combined, being careful not to overmix.
- Gently fold the finely chopped fresh strawberries into the batter with a rubber spatula until evenly distributed.
- Using a medium cookie scoop, drop rounded portions of batter onto the prepared baking sheets, leaving 2 inches of space between each mound.
- Bake for 10 to 12 minutes until puffed and springy to the touch, or a toothpick comes out clean. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Gradually add powdered sugar, beating on low to avoid a cloud, then increase speed until light and fluffy.
- Transfer filling to a piping bag or zip top bag. Pipe a generous layer onto the flat side of one cooled cake, then gently press a second cake on top. Repeat with remaining cakes.
Notes
- Make sure your butter, cream cheese, and egg are truly at room temperature for the smoothest batter and filling.
- Pat chopped strawberries dry with a paper towel before folding them in to avoid excess moisture.
- Use a kitchen scale or cookie scoop to keep cake sizes consistent for even sandwiches.
- Do not overbake—the cakes should stay soft and slightly springy.
- Chill the filling for 10 minutes if it feels too soft to pipe neatly.
- For a chocolate strawberry variation, swap the filling for chocolate ganache or chocolate buttercream.
- To make strawberry cheesecake style whoopie pies, roll the edges of the filled pies in graham cracker crumbs.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days.
- Unfilled cakes can be frozen for up to 2 months; fill them after thawing for the freshest texture.
- Let refrigerated whoopie pies sit at room temperature for about 10 minutes before eating for the best texture.
Nutrition
Serving: 1whoopie pieCalories: 310kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 6mg
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