1) Preheat the oven to 350 degrees. Line 2 baking sheets with parchment, or lightly spray with cooking spray.

2) Place sugar and shortening in mixer bowl and cream until light and fluffy.

3)To the creamed mixture, add the buttermilk and water, mix well. Add the eggs and vanilla. The mixture will look lumpy and curdled, but will come together when the dry ingredients are incorporated.

4)In a seperate bowl, sift together the flour, Bakewell Cream, baking soda and salt. Add to the wet ingredients and beat for one minute. Do not overmix, or the cake will be tough.

5) Using a tablespoon sized cookie scoop, place scoops of batter approximately 2 inches apart on the cookie sheets. You can bake right away for higher domed cakes, or let sit 5 minutes for wider cakes. Bake the cakes for 10-14 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch.

In a large bowl mix all filling ingredients together until light and fluff. Scrape the bowl often to avoid lumps.

To assemble, spread one half of the cooled cakes with the filling, and the other half with 2 teaspoons of your favorite berry jam. You can also use fresh berries for extra flavor. Place halves together and press gently to spread filling to edges. Whoopie Pies can be stored at room temperature for 2-3 days, but usually don't last that long.