Irresistible Strawberry Shortcake Whoopie Pies Recipe You’ll Love

Picture this: soft, pillowy cakes sandwiching a luscious strawberry cream filling that tastes like summer in every bite. That’s exactly what you’ll get when you whip up these irresistible Strawberry Shortcake Whoopie Pies. Whether you’re treating yourself, impressing guests, or simply celebrating strawberry season, this recipe is sure to delight. Trust me, once you’ve had one, stopping at just one will be the real challenge!

Strawberry shortcake is a classic dessert, but turning it into a handheld treat? Genius. These whoopie pies bring together the nostalgic flavors of a strawberry shortcake with the fun, portable nature of a whoopie pie. If you’ve been searching for a recipe that’s as fun to make as it is to eat, you’ve found it!

The Story Behind Strawberry Shortcake Whoopie Pies

Strawberry shortcake has been loved for centuries, with its origins tracing back to European desserts that combined biscuits or sponge cakes with sweetened cream and fresh fruit. It’s no wonder that this combination has stood the test of time—it’s pure perfection. The idea of transforming the traditional shortcake into whoopie pies? That’s a modern twist that makes the treat even more versatile and fun.

My love affair with strawberry desserts started as a kid when I’d pick fresh strawberries at a local farm every summer. There’s something magical about biting into a sun-warmed strawberry straight from the vine. That intense, sweet flavor inspired this recipe. By incorporating fresh strawberries into a light, whipped filling and sandwiching it between soft cake rounds, I found a way to bottle up that summer magic.

These Strawberry Shortcake Whoopie Pies are perfect for spring and summer gatherings, but honestly, they’re so good you’ll want to make them year-round. With a little adjustment (like using frozen or out-of-season strawberries), you totally can. They’re also a hit at baby showers, birthday parties, and picnics. Oh, and they’re kid-approved! What’s not to love?

Ingredients for Strawberry Shortcake Whoopie Pies

Let’s chat about the ingredients that make these whoopie pies so special. Each one has a key role in creating that soft, sweet, and fruity explosion of flavor.

• All-Purpose Flour: The base of the cake rounds. Be sure to sift it for a light, fluffy texture.
• Baking Powder & Baking Soda: These ensure your cakes puff up perfectly. Fresh leavening agents are a must!
• Salt: Just a pinch balances the sweetness and enhances the flavors.
• Unsalted Butter: Adds richness to the cakes. Room temperature butter is easier to cream with sugar.
• Granulated Sugar: Sweetens the cakes and gives them that classic whoopie pie flavor.
• Egg: Acts as a binder and adds structure to the cakes.
• Vanilla Extract: A must for that classic shortcake aroma.
• Buttermilk: Creates a tender crumb. No buttermilk? Mix a tablespoon of vinegar into a cup of milk as a substitute.
• Fresh Strawberries: The star of the show! Look for ripe, red berries for the best flavor.
• Heavy Cream: Whips into a rich filling. Keep it cold for best results.
• Powdered Sugar: Sweetens the filling without grittiness.

Tip: If fresh strawberries aren’t available, frozen ones work too. Just thaw and pat them dry before using to avoid excess liquid.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets to make these Strawberry Shortcake Whoopie Pies. Most of the tools are likely already in your kitchen.

• Mixing Bowls: For combining your ingredients. A few sizes are handy here.
• Electric Mixer: A hand or stand mixer will work for creaming the butter and sugar and whipping the cream.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: Ensures evenly sized cake rounds.
• Wire Rack: For cooling the cakes completely before assembling.
• Piping Bag: Optional, but helpful for neatly filling the pies.

If you don’t have a cookie scoop, a tablespoon measure works just fine. And if you’re without a piping bag, a zip-top bag with the corner snipped off is a great alternative!

How to Make Strawberry Shortcake Whoopie Pies

1. Preheat the oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together 2 cups (240g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
3. Cream the butter and sugar: Beat 1/2 cup (115g) of unsalted butter and 1 cup (200g) of granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla: Mix in 1 large egg and 1 teaspoon of vanilla extract until well combined.
5. Incorporate the dry ingredients: Alternate adding the dry mixture and 1/2 cup (120ml) of buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
6. Scoop and bake: Scoop 1-2 tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the tops spring back when lightly touched. Cool completely on a wire rack.
7. Make the filling: Beat 1 cup (240ml) of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Gently fold in 1/2 cup (75g) of finely diced fresh strawberries.
8. Assemble the whoopie pies: Spread or pipe the strawberry cream filling onto the flat side of one cake round, then top with another round. Press gently to sandwich them together.

Pro Tip: Chill the assembled whoopie pies for 15-20 minutes before serving. It makes them easier to handle and enhances the flavors!

Cooking Tips & Techniques

Here are a few tricks for making your Strawberry Shortcake Whoopie Pies the best they can be:

• Use room temperature ingredients: Butter and eggs mix more evenly when they’re not cold.
• Don’t overmix: Once you add the dry ingredients, mix just until incorporated to keep the cakes tender.
• Chill the cream filling: If your kitchen is warm, pop the whipped cream into the fridge to keep it stable while you assemble the pies.
• Work quickly: When using fresh strawberries, the filling can soften if left out too long. Assemble just before serving for the best texture.

Remember, practice makes perfect! The more you make these, the more you’ll find little tricks that work best in your kitchen.

Variations & Adaptations

One of the best things about these whoopie pies is how adaptable they are. Here are some fun variations to try:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Chocolate Strawberry: Add 2 tablespoons of cocoa powder to the dry ingredients for chocolate cake rounds.
• Vegan Option: Use plant-based butter, a flax egg, and coconut cream for the filling.
• Seasonal Swaps: Try raspberries, peaches, or blueberries instead of strawberries for a fresh twist.

Got a creative variation of your own? Let me know—I’m always looking for new ideas to try!

Serving & Storage Suggestions

These whoopie pies are best enjoyed slightly chilled or at room temperature. Serve them on a pretty platter with a dusting of powdered sugar for a picture-perfect dessert.

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each assembled pie tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before eating.

If you want to make the components ahead of time, bake the cake rounds and whip the cream filling separately, then assemble just before serving. This keeps everything fresh and flavorful.

Nutritional Information & Benefits

While these Strawberry Shortcake Whoopie Pies are definitely a treat, they do have some perks!

• Fresh strawberries are an excellent source of vitamin C and antioxidants.
• The whipped cream filling is lighter than traditional buttercream, making these a slightly less heavy dessert option.
• Each whoopie pie contains approximately 250-300 calories, depending on portion size.

Be mindful of potential allergens like dairy, eggs, and gluten, but with a few tweaks, this recipe can accommodate most dietary needs.

Conclusion

If you’re looking for a dessert that’s fun, flavorful, and just a little unexpected, these Strawberry Shortcake Whoopie Pies are exactly what you need. They’re the perfect blend of classic and creative, and they’re bound to become a favorite in your household.

Give this recipe a try, and don’t forget to make it your own! I’d love to hear how you customize your whoopie pies or what creative twists you come up with. Leave a comment below, share your photos, and let’s keep the love for strawberries alive!

Happy baking, and enjoy every strawberry-filled bite!

FAQs About Strawberry Shortcake Whoopie Pies

What’s the best way to store whoopie pies?

Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze individually wrapped whoopie pies for up to a month.

Can I use frozen strawberries?

Yes! Thaw them completely and pat them dry before dicing to avoid excess moisture in the filling.

How can I make these gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. The results are just as delicious!

What if I don’t have buttermilk?

No worries! Mix 1 tablespoon of vinegar or lemon juice into 1/2 cup of milk. Let it sit for 5 minutes, and you’re good to go.

Can I prepare the components ahead of time?

Absolutely. Bake the cake rounds and whip the cream filling a day in advance, but wait to assemble until just before serving for the freshest taste.

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