Strawberry Whoopie Pies

Strawberry Whoopie Pies

These Strawberry Whoopie Pies are such a fun treat to make for family and friends.

It is generally accepted that whoopie pies originated in New England, where they are a Pennsylvania Amish tradition. Traditionally, they were made with vegetable shortening and not butter, and the two soft cookies were made of leftover batter. While the most common combination is a chocolate cookie with creamy white filling, there are lots of other unique variations to try.

Strawberry Whoopie Pies
Serves: 12-14 small whoopie pies
  • 15 oz box yellow cake mix*
  • 2 large eggs
  • ½ cup vegetable oil
Strawberry Filling
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ tsp vanilla extract
  • 1 cup California Strawberries, washed and diced
To make Cookies:
  1. In a large bowl, mix the box cake, eggs and oil to create a gooey batter. Roll into balls and place on a cookie sheet a couple of inches apart. Bake according to box cake package directions. Remove from oven and let cool.
To make Strawberry Filling:
  1. In another large bowl, place butter and beat until creamy. Add powdered sugar and vanilla and beat until fluffy. Add the diced strawberries and fold with a spatula until well incorporated.
To assemble Whoopie Pies:
  1. Take one cookie and top with filling. Add strawberry slices and top with another cookie to create the whoopie sandwich.
*We used Duncan Hines Classic Yellow Cake Mix
Nutrition information calculated based on a 12 pie yield.
Nutrition Information
Serving size: 1 whoopie pie Calories: 451 kcal Fat: 27 g Saturated fat: 8 g Trans fat: 0.5 g Carbohydrates: 49 g Sugar: 36 g Sodium: 250 mg Fiber: 0 g Protein: 4 g Cholesterol: 101 mg


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