Red Velvet & Strawberry Whoopie Pie Cookies

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Prep Time15 min

Fresh chopped strawberries and strawberry puree turn this homemade cream cheese frosting into a bright and fresh filling in between the two red velvet cookies.

Red Velvet & Strawberry Whoopie Pie Cookies


    For the cookies:

  • 1 box of red velvet cake mix
  • ½ cup canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • For the filling:

  • 1 pack cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup California Giant strawberry puree (about 5 strawberries)
  • 5 California Giant strawberries, finely chopped
  • ½ tsp vanilla extract


      • Preheat the oven to 350 degrees
      • In a medium mixing bowl, stir together eggs, oil, cinnamon, and vanilla until combined. Stir in cake mix until well combined.
      • Using a small cookie scoop (about 1 inch diameter), spray with nonstick spray and then scoop 12 balls onto a cookie sheet with parchment paper.
      • Bake for 6 minutes, let cool completely.
      • Repeat again.
      • In a mixer, beat together cream cheese, powdered sugar, strawberry puree, chopped strawberries, and vanilla until well combined.
      • Put cream cheese filling in a piping bag (or large ziploc with a corner cut off)
      • Flip one dozen cookies upside down and pipe filling on top. Top with another cookie.
      • Repeat and serve!
Red Velvet & Strawberry Whoopie Pie Cookies

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!