Strawberries & Cream Whoopie Pies

Is it a cookie, a cake or a pie? A Whoopie Pie lets you enjoy the best of all three in bite-size portions with a seasonal blast from your local berry patch.

Strawberries & Cream Whoopie Pies




Strawberries & Cream Whoopie Pies

Yield: 19 Servings


  • 2 1/4 cups (560 mL) all-purpose flour
  • 1 1/4 cups (310 mL) sugar
  • 3/4 cup (180 mL) unsweetened cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1 egg
  • 1/3 cup (80 mL) vegetable oil
  • 1 1/2 cup (375 mL) buttermilk
  • 1 tsp (5 mL) vanilla extract
  • Macerated Strawberries
  • 3/4 cup (180 mL) water
  • 3/4 cup (180 mL) sugar
  • 1 1/4 cup (310 mL) diced strawberries
  • Vanilla Whipped Cream
  • 1 1/4 cups (310 mL) 35 % cream
  • 1 tbsp (15 mL) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • Icing sugar, optional


  1. Preheat oven to 375 ºF (190 ºC) with racks positioned in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, sugar, cocoa powder, and baking soda. In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla extract; whisk until completely blended.
  3. Slowly stir flour mixture into buttermilk mixture; just until combined. Drop level 1-1/2 tablespoons (22 mL) batter into 12 mounds at least 2-inches (5 cm) apart, repeat on second sheet. Bake for 10 minutes, switching pans on racks hallway, or until puffed and tops spring back when touched. Let cool on pans on racks for 2 minutes. Transfer to racks to cool completely. Repeat with remaining batte
  4. Macerated Strawberries
  5. In a small saucepan, combine water and sugar; heat over low heat, until sugar is dissolved, stirring occasionally. Refrigerate to cool. Stir strawberries into cooled sugar mixture; let stand 10 minutes. Drain sugar mixture.
  6. Vanilla Whipped Cream
  7. Meanwhile, in a chilled bowl, whip cream, sugar and vanilla extract until stiff peaks.
  8. To assemble, spread or pipe 2 tbsp (30 mL) of cream on the flat side of half of the cakes. Top with about 1 tbsp (15 mL) of the Macerated strawberries. Sandwich with remaining cakes. Dust with icing sugar if desired.


Vanilla whip cream can be prepared in advance and stored in refrigerator. Macerating your berries with sugar results in a softened berry in delicate syrup. The result is sweet, brightly acidic and tender strawberries that make an ideal filling for your Whoopie Pie.

You can replace buttermilk with sour milk. Add 1-1/2 tbsp (22 mL) white vinegar (or lemon juice) to 1-1/2 cup (375 mL) milk. Let rest a few minutes before using.


For step-by-step instructions for this recipe and more, visit Dairy Goodness.

Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>