Strawberries & Cream Whoopie Pies

  • Prep Time
    60 min.
  • Servings
    19 servings

Is it a sandwich, cake, pie, or cookie? We will let you decide when you enjoy this delicious recipe.


2 1/4 cups (550 mL) all-purpose flour
1 1/4 cups (300 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder
1 tsp baking soda
1 egg
1/3 cup (75 mL) vegetable oil
1 1/2 cups (375 mL) buttermilk
1 tsp (5 mL) vanilla extract

Macerated Strawberries:

3/4 cup (175 mL) water
3/4 cup (175 mL) granulated sugar
1 1/4 cups (300 mL) diced strawberries

Vanilla Whipped Cream:

1 1/4 cups (300 mL) whipping cream
1 Tbsp (15 mL) icing sugar
1 tsp (10 mL) vanilla
Icing sugar, optional


Preheat oven to 375ºF (190ºC) with racks positioned in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper.

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; whisk until completely blended.

Slowly stir flour mixture into buttermilk mixture; just until combined. Drop level 1-½ 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 batter.

Macerated Strawberries:
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.

Vanilla Whipped Cream:
Meanwhile, in a chilled bowl, whip cream, sugar and vanilla until stiff peaks.

To assemble, spread or pipe 2 tablespoons (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.

Recipe created by Chef Julian Bond.


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.