Strawberry Whoopie Pies

Hello all,

The return to winter weather (for me) is approaching quicker than ever, and I am so not looking forward to it. It has been an average of 70 degrees for my winter vacation, and the idea of bracing the average 35 degrees up in New Brunswick fills me with dread. With that said - the rest of my baking adventures until I leave will be delectable, fruity, and full of Spring/Summer fun.

After the huge success of the Strawberry Shortcake Muffins, I just had to see what else I could whip up with these amazingly juicy little fruit that have just come into season down here in Florida. I came across Strawberry Whoopie Pies on SweetPea's Kitchen and I knew I had to try it.

I always thought shortening was the key for Whoopie Pies, but apparently vegetable oil and some sour cream can go a long way. These are chewy, cake-y and full of fresh strawberry flavor. Although they are sort of, well, huge (she said heaping tablespoons...) it will keep me from eating all of them in one go; I hope.

I hope these remind you of summer as much as they do for me (I bet it would work with blueberries or raspberries as well!) and as always,

Happy Baking!


Strawberry Whoopie Pies 
slightly adapted via SweetPeasKitchen

3 cups flour
1 cup brown sugar
2/3 cup vegetable oil
1 cup finely chopped strawberries
2 eggs
1/2 cup sour cream
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt

1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
2. Combine oil and sugar, whisking until thoroughly incorporated. Whisk in sour cream and strawberries.
3. Whisk in eggs, one at a time, until incorporated. Fold in flour mixture in two batches; do not overmix
4. Cover and refrigerate for 1/2 hour
5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
6. Drop heaping tablespoonfuls of batter onto the baking sheets approx. 2 inch apart (to allow for spreading).
7. Bake at 350 for 10-12 minutes or until a toothpick comes out clean from one of the cookies.
8. Let cool on pan for 10 minutes then transfer to wire rack to cool completely.

Frost - Flip cookie upside down and place large dollop of Buttercream in center. Place another cookie on top and gently press to spread Buttercream to edges.


Strawberry Buttercream

1 cup softened butter
1 cup finely chopped strawberries
4 cups powdered sugar
1-2 drops red food coloring

1. Beat butter until fluffy, then add in powdered sugar. Slowly add in strawberries and food coloring and beat until frosting reaches uniform consistency.


Whoopie Pies