To prepare the Whoopie Pies: Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a large bowl, with a mixer combine cake mix, eggs, oil and extract until incorporated. Then beat on
medium speed for 2 minutes.

Trace a heart-shaped cookie cutter on your parchment paper to get the hearts all the same size. (or you can wing it – it's up to you.) Hearts should be about 1 ½-2” in size. Flip the parchment paper over so pencil tracing is facing down.

Fill a pastry bag or a ziplock bag with the cake batter and clip off the corner and add a pastry tip. The hole should be about 1/2” in size.

Pipe the hearts onto the parchment paper leaving a couple of inches of space in between them for them to rise/spread out when they bake. ** make sure to leave a pretty good gap in the middle so the hearts stay heart-shaped when they bake.

Bake until edges are set, about 7-8 minutes, then cool on cookie sheet for 2 minutes before removing them to a cooling rack to cool completely.

To Prepare the Strawberry Cream Filling: With a mixer, cream together butter and cream cheese until fluffy. Add in vanilla and jam and mix until incorporated. Gradually beat in the powdered sugar until creamy.

Spread or pipe the filling onto one-half of the cookies, top with another half.

Refrigerate. Can be frozen for up to 3 months in an airtight container. Defrost in the refrigerator before enjoying.