Red Velvet & Strawberry Whoopie Pie Cookies

Share Recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!