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Strawberries and Cream Whoopie Pies

Strawberries and cream whoopie pies pair tender strawberry cakes with a fluffy cream cheese filling. The freeze-dried strawberries add concentrated berry flavor, and a short chill helps set the filling before serving.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the strawberry cakes
  • 1 oz freeze-dried strawberries
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup buttermilk at room temperature
For the cream filling
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer
  • 1 food processor

Method
 

Make the strawberry cakes
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Grind the freeze-dried strawberries into a fine powder.
  4. Whisk the strawberry powder with the flour, baking powder, baking soda, and salt in a medium bowl.
  5. Beat the butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  6. Beat in the egg and vanilla until combined.
  7. Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing on low just until combined.
  8. Drop the batter in 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 11–13 minutes, switching the sheets between oven racks halfway through, until the tops spring back when lightly touched.
  10. Cool the cakes on the sheets for 5 minutes.
  11. Transfer the cakes to a wire rack to cool completely.
Make the cream filling and assemble
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla.
  3. Add the heavy cream and beat until fluffy.
  4. Spread or pipe the filling onto the flat side of half the cooled cakes.
  5. Top with the remaining cakes.
  6. Refrigerate the whoopie pies for 30 minutes to set the filling.
  7. Keep any leftovers refrigerated.

Notes

For neat, even cakes, portion the batter consistently and let the cakes cool completely before filling. Refrigerate leftovers for up to 3 days; freeze assembled whoopie pies for up to 2 months and thaw in the refrigerator. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.