Golden Barrel

Lemon Whoopie Pies with Strawberry Buttercream Filling

Light, fresh-tasting, and easy to make, these lemon whoopie pies with strawberry buttercream filling are perfect for these warmer days. They come together quickly with the use of a box cake mix and are handy whenever your sweet tooth craving comes around.

CourseCookies

Ingredients

Lemon Cakes

1box vanilla cake mix
1/2cup Golden Barrel Coconut Oil, melted
2Tbsp sour cream
1 lemon, juice and zest

Strawberry Filling

1cup (2 sticks) butter, softened
4cups Golden Barrel confectioners’ sugar
1/4cup fresh (or frozen) strawberries

Instructions

Lemon Cakes

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a bowl attached to a stand mixer, mix together cake mix, coconut oil, sour cream, and lemon juice/zest until just combined. Scrape down bowl and mix for another 30 seconds.
Using a teaspoon or small/medium scoop, scoop batter onto prepared pans, making sure to leave plenty of room in between (this batter will spread). Bake for 9-12 minutes or until middles are set and edges begin to brown slightly. Let cool on baking sheet for a few minutes then remove whoopie pies onto cooling rack to cool completely.

Strawberry Filling

In a food processor, pulse strawberries 5-10 times until finely chopped. Set aside.
In a bowl attached to a stand mixer (or with hand mixer), cream together butter and sugar until creamy and fluffy (about 2 minutes). Add in strawberries and beat for another minute. Spread filling on to one side of the whoopie pie and sandwich together another side to make a whole whoopie pie. Wrap in Saran Wrap. Can be stored at room temperature if eaten within a few days, otherwise store in refrigerator (or freeze).