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
Scale
- 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