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Irresistible Strawberry Shortcake Whoopie Pies

Strawberry Shortcake Whoopie Pies

Soft, pillowy cakes sandwiching a luscious strawberry cream filling that tastes like summer in every bite. Perfect for gatherings or as a year-round treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 cup (75g) finely diced fresh strawberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Beat the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the egg and vanilla extract until well combined.
  5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
  6. 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. Beat the heavy cream with powdered sugar until soft peaks form. Gently fold in the diced strawberries.
  8. 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.
  9. Chill the assembled whoopie pies for 15-20 minutes before serving.

Notes

For best results, use room temperature ingredients and chill the cream filling if your kitchen is warm. Assemble just before serving for the freshest texture.

Nutrition

Keywords: strawberry shortcake, whoopie pies, summer dessert, handheld dessert, strawberry dessert