To make the whoopie pies, measure out your whole milk and stir in the white vinegar. Let sit for at least 5 minutes; the mixture will thicken up a bit.

Preheat your oven to 375 degrees F. Line a pan with a silicone mat or parchment paper.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.

In a separate bowl, beat the butter, vegetable shortening, sugar, and brown sugar with an electric mixer until well combined.

Add in the eggs and vanilla and mix until combined. Stir in half of the flour mixture. Follow with the milk mixture, and finish with the remaining flour mixture. Mix until combined.

Using an ice cream scoop, add large dollops of the dough to your baking pan, spaced out 2 inches apart.

Bake for 8-10 minutes at 375 degrees F. Cool for 5 minutes on the sheet, then transfer to a wire rack to completely cool.

Repeat with the remaining dough. (Note: you can also use a smaller cookie dough scoop to make smaller whoopie pies)

While the whoopie pies cool, make your whipped cream.

Pour your whipping cream into a bowl. Using an electric mixer with the whisk attachment, mix the heavy whipping cream on high speed until it begins to hold peaks.

Slowly add in the powdered sugar and whip to combine. Add in the vanilla extract and salt and whip to combine.

Scoop the whipped cream into a ziploc bag.

Clean, hull, and slice your strawberries.

When ready to assemble, match up your cookies as best you can so that the top and bottom of your whoopie pies are equally sized.

Snip off one of the bottom corners of the ziploc bag. Pipe the whipped cream onto the flat side of one of the cookies.

Top the whipped cream with some of the sliced strawberries.

Take your matched cookie and gently press it on top of the strawberries.

Repeat with your remaining ingredients.