Strawberry Whoopie Pies
Part cake, part cookie, 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.
Servings: 24 servings
Ingredients
Shells
- 1 cup finely chopped fresh strawberries
- 3 1/2 cups (494g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup dark brown sugar
- 2/3 cup canola oil
- 1/2 cup sour cream room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
Filling
- 1 cup salted butter softened
- 4 cups (480g) powdered sugar
- 2 teaspoons pure vanilla extract
- 14 ounces marshmallow fluff
- 1/3 cup finely chopped fresh strawberries
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Wash, hull, and dry about 1 pound of fresh strawberries. Add strawberries to the bowl of a large food processor and pulse several times until strawberries are finely chopped, but not pureed. Set aside.1 cup finely chopped fresh strawberries
- Whisk flour, baking powder, baking soda, and salt in a large bowl.3 1/2 cups (494g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, mix together granulated sugar, brown sugar, and oil.1 1/2 cups (300g) granulated sugar, 1/2 cup dark brown sugar, 2/3 cup canola oil
- Add sour cream, eggs, and vanilla extract. Mix well.1/2 cup sour cream, 2 large eggs, 2 teaspoons pure vanilla extract
- Add flour mixture and chopped strawberries, then stir well to combine. Batter will be very thick.
- Use a medium cookie scoop to drop about 2 tablespoons of batter onto prepared baking sheets, spacing them 2-inches apart.
- Bake for 10-12 minutes until the tops bounce back at a touch.
- Cool for 10 minutes on a baking sheet, then transfer to a wire rack to cool completely.
- Make filling by beating butter, powdered sugar, and vanilla in a large bowl.1 cup salted butter, 4 cups (480g) powdered sugar, 2 teaspoons pure vanilla extract
- Add marshmallow fluff and strawberries, then beat well until combined.14 ounces marshmallow fluff, 1/3 cup finely chopped fresh strawberries
- Transfer filling to a large piping bag and pipe onto the bottom sides of half of the cake shells. Top with another shell, then refrigerate until ready to serve.
Nutrition
Calories: 403kcal | Carbohydrates: 66g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 239mg | Potassium: 53mg | Fiber: 1g | Sugar: 47g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
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