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Part cake, part cookie, and 100% delicious, these Strawberry Whoopie Pies boast fresh strawberries in every bite and are filled with a sweet and gooey strawberry marshmallow filling that is messy, but oh-so-worth it. Find the FULL RECIPE on Imperial Sugar’s site.
When strawberry season rolls around, we have so many favorite recipes to use them in (besides just eating them fresh!) that it’s hard to choose! Some of our other favorites are a Fresh Strawberry Pie and of course, Strawberry Shortcake!
From Scratch Strawberry Whoopie Pies
We kind of have a thing for whoopie pies over here! I’ve made them in a bunch of different flavors like funfetti, chocolate salted caramel, red velvet, and original and I don’t anticipate stopping anytime soon! The soft texture and sweet filling get me every time.
These strawberry whoopie pies may have just leveled up to being my favorite flavor of the bunch though. They are so soft and fluffy and full of fresh strawberry flavor. These classic treats are exactly what your spring or summer event needs.
We’ve made these without artificial food coloring because the batches that I tried where I added a bit of dye just didn’t fulfill me the way these more subtle one do. The bright flavor and natural pink hue from real strawberries is all the color they need!
And can we just stop for a moment to sigh over that dreamy strawberry marshmallow filling? It’s divine. Messy, for sure, but 100% worth it. I tried firming it up for a cleaner presentation and I have to say that we didn’t like it nearly as much as the softer, ultra marshmallowy version that begs to be licked off your fingers.
We’re talking legitimate strawberry marshmallow bliss with these babies and your whole family will love them.
Strawberry Whoopie Pie Ingredients
- Strawberries: This one is pretty obvious, but you are going to need about 1 pound of fresh strawberries. I don’t recommend using frozen strawberries for these as they will release too much liquid that will affect the results.
- Flour: All-purpose flour provides the bulk of the structure for these whoopie pies, which are soft and cake-like, almost like the tops of cupcakes.
- Sugar: A combination of granulated sugar and brown sugar provides the best depth and complexity of flavor while perfectly sweetening the shells. You will also need some powdered sugar for the filling.
- Baking powder & baking soda: These two work together as leavening agents. A helpful way of remembering the function they serve in baking is that powder “puffs” and soda “spreads”. It’s how we achieve the just-right texture and consistency of these unique cookie/cake shells.
- Salt: Because we don’t want bland treats! Salt actually brings out all the other flavors.
- Oil & butter: I opted to use vegetable oil for the shell batter because they keep things extra moist. But butter is best for making the strawberry marshmallow buttercream frosting that is sandwiched between the cookies.
- Sour cream & eggs: The sour cream and eggs add richness and needed fat and moisture to the batter while binding everything together.
- Vanilla extract: I love to use my homemade vanilla extract! It compliments the strawberry flavor so well!
- Marshmallow fluff: While you could go with straight strawberry buttercream frosting to fill these whoopie pies, I love the combination of strawberry and marshmallow, which is a traditional approach to filling this classic treat.
How to Make Strawberry Whoopie Pies
- Prep: Start by preheating the oven to 350 degrees F and lining baking sheets with parchment paper. The cookie part of this recipe tends to stick to the pans unless they are lined, so you really shouldn’t skip this step.
- Finely chop the strawberries: I tried these with a reduced strawberry puree and with finely chopped strawberries and really preferred the small chunks of fruit. Just add your washed and hulled strawberries to a food processor and pulse them several times until they are finely chopped but not pureed.
- Combine dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a large bowl so they will distribute evenly when added to the batter.
- Beat wet ingredients in a large bowl: In a separate bowl, combine the granulated sugar, brown sugar, and oil, beating until light before adding in the sour cream, eggs, and vanilla extract. Using room temperature ingredients will give you the best results.
- Stir in flour and strawberries: Mix just until everything is combined. The batter will be very thick, but don’t overmix it.
- Scoop and bake: Use a medium cookie scoop to drop 2 tablespoons of batter onto the prepared baking sheets, spaced a couple inches apart so they have room to puff and spread. Bake for 10-12 minutes until the tops bounce back when you tap them with a finger or a toothpick inserted into the center of the shells comes out clean. Cool, then fill.
- Make the filling: While the cookies are cooling, beat softened butter, powdered sugar, and vanilla together in a large bowl. Once it starts coming together, add the marshmallow fluff and more finely chopped strawberries and beat well until light and fluffy. Spoon or pipe onto the bottom sides of half of the shells, then sandwich another one on top. Store in the fridge until ready to serve.
Get the FULL RECIPE on Imperial Sugar’s site.
Make-Ahead and Storage Instructions
The cake shells can be made up to a few days ahead, or even longer if you freeze them unfilled in an airtight container. Just let them thaw before filling and serving.
The strawberry marshmallow filling doesn’t freeze as well, so I don’t recommend filling the assembled whoopie pies, but they will stay good on the counter for 2 days or up to 5 days in the fridge.
Other Berries: I have been brainstorming other flavor combinations and think this base recipe would work well with other types of berries like blackberries or blueberries. If you try one of those, I would love to know what your experience is like.
Chocolate: I think you could get away with adding mini chocolate chips or possibly white chocolate chips to the batter for a chocolate covered strawberry type flavor. Again, I haven’t had a chance to try it yet, but I feel pretty good about it and will report back when I do!
The FULL RECIPE is on Imperial Sugar’s site. I have partnered with them for years now and love their products for my baking needs!