Let me set the scene: it’s mid-April, the sun is finally out, and my local farmers market is bursting with strawberries that actually smell like strawberries. I’m talking the juicy, red-all-the-way-through kind—not the sad, white-centered supermarket ones. I grabbed a basket (okay, two), got home, and immediately started scheming ways to use them in something that wasn’t just a smoothie or shortcake.
Now, I’ve always loved whoopie pies—the soft, cakey cookies with that cloud of creamy filling in the middle. But I’d never tried a strawberry version. Cue several rounds of kitchen experiments, a few messy failures (the first batch looked like pink pancakes), and finally: these irresistible strawberry whoopie pies with creamy filling. If you’re a dessert person (and even if you’re not), trust me, this recipe is about to be your new go-to for spring parties, birthdays, or just because you have strawberries that need using.
And yes, these strawberry whoopie pies are every bit as cute as they sound. Fluffy, pink cookies. Tangy, creamy filling. Slightly sticky fingers. I’m honestly obsessed—and I think you will be too.
Why You’ll Love This Strawberry Whoopie Pies Recipe
I’m not exaggerating when I say these strawberry whoopie pies disappear in record time at my house. Here’s why I make them again (and again):
- Real strawberry flavor: No fake extract here—the cookies get their flavor from actual fresh strawberries. It’s like biting into spring.
- Soft and cake-like: The texture is somewhere between a cupcake and a cookie. Think pillowy, not chewy.
- Creamy, tangy filling: I use a blend of cream cheese and whipped cream for the filling. It’s sweet but not cloying, and the slight tang balances the berries perfectly.
- Easy to make ahead: You can bake the cookies and whip up the filling a day in advance. Assembly takes minutes—so it’s perfect for parties.
- Kid and adult approved: My seven-year-old loves them, my foodie friends ask for seconds, and they look so Pinterest-pretty on a platter.
- Customizable: Swap the filling, change up the berries, add sprinkles—these are endlessly adaptable (more ideas later).
This recipe is pure happiness in dessert form. It’s the kind of treat that makes people smile when they see it, and even happier when they taste it. Honestly, I feel a little proud every time I bring these strawberry whoopie pies to a gathering.
What Ingredients You’ll Need for Strawberry Whoopie Pies
Here’s what I love: you don’t need anything fancy for these strawberry whoopie pies. Just a few pantry staples and some fresh berries. Let me break it down (with all the little details I’ve learned):
- All-purpose flour (2 cups / 240g): I’ve tried these with cake flour—makes them slightly lighter, but regular AP flour works perfectly. King Arthur is my go-to brand.
- Baking powder (1 ½ tsp): Gives the cookies their lift. Don’t swap this for baking soda, or you’ll get a weird taste.
- Salt (½ tsp): Balances out the sweetness. I always use fine sea salt.
- Unsalted butter (½ cup / 113g, room temp): I know some people use margarine, but I’m firmly Team Butter. It gives the cookies their classic flavor.
- Granulated sugar (¾ cup / 150g): Not too much, since the berries add plenty of sweetness.
- Egg (1 large): Room temperature mixes in smoother. If you forget, just put it in a bowl of warm water for a couple minutes.
- Vanilla extract (1 tsp): I splurge on Nielsen-Massey when I can, but any pure vanilla works.
- Fresh strawberries (¾ cup / 110g, finely chopped): Ripe and red! The smaller you chop them, the better they’ll blend into the batter.
- Whole milk (¼ cup / 60ml): Gives the cookies a little extra tenderness.
- Red or pink gel food coloring (optional): Totally optional, but a tiny bit makes the cookies more vibrant. I don’t always use it, especially if my berries are super red.
For the creamy filling:
- Cream cheese (4 oz / 113g, room temp): Full-fat for best texture. Trust me.
- Butter (2 tbsp / 28g, room temp): Adds richness and helps the filling set.
- Powdered sugar (1 cup / 120g): Sweetens and thickens the filling.
- Heavy cream (¼ cup / 60ml): Whips up light and fluffy. Chill it before using.
- Vanilla extract (½ tsp): Just a little extra flavor kick.
- Pinch of salt: Balances the sweetness.
Quick note: You can swap the heavy cream for Greek yogurt (for a tangier, slightly lighter filling), or use mascarpone instead of cream cheese if you’re feeling fancy. Frozen strawberries work, but thaw and drain them first—otherwise, your batter gets super wet.
I keep a stash of strawberries in the freezer for recipes like this. Just chop them while still a bit frozen, and they’re easier to handle (plus, less juice everywhere). If you want to go dairy-free, swap the butter and cream cheese for plant-based versions—Earth Balance and Kite Hill are solid options.
Equipment Needed for Strawberry Whoopie Pies
You don’t need a professional bakery setup for these strawberry whoopie pies. Here’s what I use (and a few budget-friendly hacks):
- Baking sheets (2): I use standard aluminum pans from Costco. Line with parchment for easy cleanup.
- Mixing bowls: One for wet, one for dry. If you have a stand mixer, great—otherwise, a medium bowl and a sturdy whisk or electric hand mixer work fine.
- Hand mixer or stand mixer: For whipping up the filling. I’ve done it by hand, but my arm was sore for days.
- Measuring cups and spoons: Baking is precise! I’m a little obsessed with my OXO set.
- Small cookie scoop (about 2 tbsp): This helps get evenly sized cookies, but you can use a spoon. (Pro tip: don’t overfill, or they’ll spread too much.)
- Rubber spatula: For folding in strawberries and scraping down the bowl.
- Wire rack: Optional, but helps the cookies cool faster and stay soft.
No cookie scoop? Just use a tablespoon and try to make them about the same size. And if you don’t have a mixer, you can whip the filling by hand—just be prepared for a mini workout.
I always line my pans with parchment because I hate scrubbing stuck-on cookies (learned the hard way after my first batch glued itself to the pan). If you only have one baking sheet, bake in batches. No big deal.
How to Make Strawberry Whoopie Pies: Step-by-Step
Alright, let’s do this! I’ll walk you through exactly how I make these strawberry whoopie pies, with all my little tricks and time-savers.
- Preheat and Prep (5 minutes)
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. If you forget this, you’ll be scraping cookies off the pan later (trust me—I’ve lost a few good cookies this way). - Mix the Dry Ingredients (2 minutes)
In a medium bowl, whisk together flour (2 cups / 240g), baking powder (1 ½ tsp), and salt (½ tsp). Whisking helps distribute the leavening, so you don’t end up with weirdly dense cookies. - Cream Butter and Sugar (3 minutes)
In a large bowl, beat unsalted butter (½ cup / 113g) and granulated sugar (¾ cup / 150g) together until light and fluffy—about 2-3 minutes with a hand mixer on medium. It should look pale and creamy. If you’re using a stand mixer, paddle attachment works best. - Add Egg and Vanilla (1 minute)
Beat in the egg (1 large) and vanilla extract (1 tsp) until fully incorporated. Scrape down the bowl as you go—nobody wants streaks of unmixed egg in their cookies. - Fold in Strawberries (2 minutes)
Add finely chopped strawberries (¾ cup / 110g) to the butter mixture. Gently fold with a spatula. If you want a brighter pink color, add a drop or two of gel food coloring now. The batter will look a little speckled and pink—so pretty. - Combine Wet and Dry, Add Milk (2 minutes)
Add half the dry ingredients to the wet mixture and stir gently. Pour in the milk (¼ cup / 60ml), then add the rest of the dry ingredients. Mix just until combined—overmixing makes the cookies tough. The batter will be thick but scoopable. - Scoop and Bake (12-15 minutes)
Using a small cookie scoop or tablespoon, drop mounds of batter (about 2 tbsp each) onto your lined baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until the tops are set and barely golden at the edges. They should feel springy when pressed lightly. If they spread too much, your batter was probably too warm, but they’ll still taste great. - Cool Completely (15 minutes)
Transfer cookies to a wire rack and let them cool fully before filling. Warm cookies will melt the filling—don’t rush this part. - Make the Creamy Filling (5 minutes)
In a bowl, beat cream cheese (4 oz / 113g), butter (2 tbsp / 28g), powdered sugar (1 cup / 120g), vanilla (½ tsp), and a pinch of salt until smooth and fluffy (about 2 minutes). Slowly add the cold heavy cream (¼ cup / 60ml) and beat until light and spreadable. If it’s too soft, chill for 10 minutes. - Assemble the Whoopie Pies (5 minutes)
Match cookies up in pairs of similar size. Spoon or pipe about 1-2 tbsp of filling onto the flat side of one cookie, then sandwich with its partner. Press gently—don’t squish too hard or the filling will ooze out the sides.
Quick troubleshooting: If your cookies are too soft to handle, let them cool longer. If the filling is runny, stick it in the fridge for 10 minutes. And don’t worry if they’re a little lopsided—real talk, nobody cares once they taste them.
The hardest part? Not eating them all before sharing.
My Best Tips & Techniques for Perfect Strawberry Whoopie Pies
Okay, here’s where I spill all my secrets from making strawberry whoopie pies way too many times:
- Don’t overmix the batter: Once you add the flour, stop as soon as it’s blended. Overmixing = dense, dry cookies. I literally set a timer so I don’t get carried away.
- Use room temperature dairy and eggs: They mix in smoother and help the cookies rise evenly. I forgot this once, and my cookies baked up with weird lumps.
- Chop the strawberries fine: Big chunks will make the cookies soggy. I use a chef’s knife and aim for pea-sized pieces.
- Chill the filling: If it’s too soft, pop it in the fridge for 10-15 minutes. Makes it easier to spread and sandwich.
- Test for doneness: The tops should spring back when touched lightly. If you see wet batter on a toothpick, give it another minute.
- Let cookies cool completely: Patience, friend! Warm cookies will melt the filling and make a mess (learned this after my first batch oozed everywhere).
- Piping is optional: If you want Pinterest-perfect pies, use a piping bag for the filling. Otherwise, just spoon it on and sandwich them. They’ll still look adorable.
- Store with parchment between layers: Keeps them from sticking together and smushing.
I also clean as I go—less chaos when you finish baking, and more time to actually enjoy your strawberry whoopie pies.
Ways to Mix Up Your Strawberry Whoopie Pies
Once you’ve nailed the classic, here’s where you get to play. I’ve tried all these, and they’re all winners:
- Chocolate Strawberry Whoopie Pies: Add ¼ cup unsweetened cocoa powder to the dry ingredients, reduce flour by ¼ cup. The combo of chocolate and strawberries is basically dessert magic.
- Lemon Cream Filling: Swap vanilla for 1 tsp lemon zest in the filling. Adds a sunny, tangy twist that’s SO good with strawberries.
- Berry Blend: Use half strawberries, half raspberries (or blueberries). Just chop them small and fold in as usual. My kids love this one.
- Sprinkle Party: Stir rainbow sprinkles into the batter for a birthday vibe. I do this for school bake sales—instant crowd-pleaser.
- Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free blend (Bob’s Red Mill works well). The cookies are a bit softer but still hold together nicely.
- Vegan Swap: Use vegan butter, plant-based cream cheese, and aquafaba (3 tbsp liquid from canned chickpeas per egg). Haven’t tested it myself, but readers have had success!
- Nutty Crunch: Fold ½ cup chopped toasted almonds or pistachios into the cookies for a little crunch.
- Frosted Edges: Roll filled pies in mini chocolate chips or crushed freeze-dried strawberries for a bakery-style finish.
So many possibilities! If you come up with a new twist, let me know—seriously, I love seeing what people do with this recipe.
Serving Ideas & Storage for Strawberry Whoopie Pies
How to Serve
These strawberry whoopie pies are adorable stacked on a cake stand or arranged on a pretty platter. I like to serve them:
- Fresh and slightly chilled, with iced coffee or lemonade
- As a sweet treat for brunch (looks so fancy next to a bowl of berries)
- Wrapped individually for lunchbox surprises—my son’s favorite
- As dessert at a picnic (they travel well if you pack them with parchment between layers)
For a party, I sometimes pipe a tiny swirl of filling on top and add half a strawberry for extra flair.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days. They’ll stay soft and yummy.
- Refrigerator: Keeps up to a week, but bring to room temp before serving for best flavor.
- Freezer: Freeze pies in a single layer, then transfer to a zip-top bag. Lasts up to 2 months. Thaw in the fridge or at room temp—no need to reheat.
Reheating? Honestly, I don’t recommend microwaving—will melt the filling. If you want them warm, just let them sit at room temp for 30 minutes.
If they get a little stale, crumble them over yogurt or ice cream. Waste not, want not!
Nutritional Info & Health Benefits
I’m not a dietician, but here’s what I know about these strawberry whoopie pies (per sandwich):
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 210 | 3g | 32g | 8g | 2g |
- Fresh strawberries mean real antioxidants and vitamin C—always a win!
- Less sugar than most cupcakes, thanks to the berries and tangy filling
- Some calcium from the cream cheese and butter
I love that these strawberry whoopie pies feel indulgent but are lighter than most frosted desserts. Plus, the fruit makes me feel a little less guilty about having seconds (or thirds).
Dietary notes: Contains gluten, dairy, and eggs. Can be made gluten-free and vegan with swaps above. Moderate sugar content—still a treat, but a better choice than supermarket cookies, in my opinion.
Final Thoughts: Why You Need Strawberry Whoopie Pies in Your Life
So that’s my strawberry whoopie pies recipe—honestly, I’m a little obsessed. There’s something about the combo of soft, cake-like cookies and creamy filling that just hits different. Especially with fresh strawberries!
This is my go-to for spring and summer gatherings, but I’ve been known to make them in the dead of winter with frozen berries just because I crave that bright, happy flavor. Every time I make these, someone asks for the recipe—and now you have it.
Make it your own! Try the lemon filling, go gluten-free, add sprinkles, swap the berries—play with it. The best recipes are the ones you tweak for your own kitchen.
If you make these strawberry whoopie pies, please let me know how they turn out! Drop a comment below, or tag me on Instagram @yourhandle—I live for seeing your creations. Got a question? Ask away. I check comments every day and love troubleshooting.
Happy baking! And may your kitchen smell as sweet as mine does right now.
FAQs About Strawberry Whoopie Pies
Q: Can I use frozen strawberries instead of fresh?
A: Yes! I’ve done this many times in the off-season. Just thaw and drain them really well before chopping—otherwise, your batter will be too wet. If you get a little extra juice, just add a tablespoon more flour.
Q: My whoopie pies spread too much—what happened?
A: This usually means the butter was too soft or the batter got too warm. Try chilling the dough for 15-20 minutes before scooping next time. And always line your pan with parchment—it keeps them from spreading out too thin.
Q: Can I make these ahead of time?
A: Absolutely! Bake the cookies up to 2 days ahead, keep them airtight, and fill them the day you serve. You can also freeze assembled pies for up to 2 months—just thaw in the fridge overnight.
Q: Can I use strawberry jam instead of fresh berries?
A: I’ve tried this when I ran out of fresh berries. Use ¼ cup good-quality jam and reduce the sugar by 2 tablespoons. The flavor isn’t quite as bright, but it totally works in a pinch!
Q: How do I get perfectly round cookies?
A: I use a small cookie scoop and gently smooth the tops with a wet finger before baking. If they’re still wonky, just match up similar shapes for sandwiches—nobody cares once they taste them!
Pin This Recipe!
Strawberry Whoopie Pies
- Total Time: 35 minutes
- Yield: 12 whoopie pies 1x
Description
These Strawberry Whoopie Pies feature soft, cake-like cookies bursting with real strawberries and a tangy, creamy filling. Perfect for spring parties, birthdays, or any time you want a fun, homemade dessert.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (110g) fresh strawberries, finely chopped
- 1/4 cup (60ml) whole milk
- Red or pink gel food coloring (optional)
- For the filling:
- 4 oz (113g) cream cheese, room temperature
- 2 tablespoons (28g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 1/4 cup (60ml) heavy cream, cold
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar together until light and fluffy (about 2-3 minutes with a hand mixer on medium).
- Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.
- Gently fold in the finely chopped strawberries. Add a drop or two of gel food coloring if desired.
- Add half the dry ingredients to the wet mixture and stir gently. Pour in the milk, then add the remaining dry ingredients. Mix just until combined.
- Using a small cookie scoop or tablespoon, drop mounds of batter (about 2 tbsp each) onto the lined baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the tops are set and barely golden at the edges. They should feel springy when pressed lightly.
- Transfer cookies to a wire rack and let them cool completely before filling.
- For the filling: In a bowl, beat cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy (about 2 minutes). Slowly add the cold heavy cream and beat until light and spreadable. If too soft, chill for 10 minutes.
- Match cookies in pairs of similar size. Spoon or pipe about 1-2 tbsp of filling onto the flat side of one cookie, then sandwich with its partner. Press gently.
- Store with parchment between layers to prevent sticking.
Notes
For best results, use room temperature dairy and eggs. Chop strawberries finely to avoid soggy cookies. If using frozen strawberries, thaw and drain well before adding. Chill the filling if it’s too soft. Store pies with parchment between layers to prevent sticking. Can be made gluten-free or vegan with appropriate swaps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 210
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: strawberry whoopie pies, strawberry dessert, homemade whoopie pies, spring dessert, cream cheese filling, easy dessert, party dessert, kid friendly, summer dessert, berry dessert
