Imperial Sugar
Dixie Crystals

Strawberry Whoopie Pies

Strawberry Whoopie Pies Dixie


Strawberry Cake Shells


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Wash, hull, and dry about 1 pound of fresh strawberries. Add strawberries to bowl of a large food processor and pulse several times until strawberries are finely chopped, but not pureed. Set aside.
  3. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  4. In a separate bowl, mix together granulated sugar, brown sugar, and oil.
  5. Add sour cream, eggs, and vanilla extract. Mix well.
  6. Add flour mixture and chopped strawberries, then stir well to combine. Batter will be very thick.
  7. Use a medium cookie scoop to drop about 2 tablespoons of batter onto prepared baking sheets, spacing them 2-inches apart.
  8. Bake for 10-12 minutes until tops bounce back at a touch.
  9. Cool for 10 minutes on baking sheet, then transfer to a wire rack to cool completely.
  10. Make filling by beating butter, powdered sugar, and vanilla in a large bowl.
  11. Add marshmallow fluff and strawberries, then beat well until combined.
  12. Transfer filling to a large piping bag and pipe onto bottom sides of half of cake shells. Top with another shell, then refrigerate until ready to serve.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.