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Yummy Treats For The Perfect Summer Party! – Strawberry Whoopie Pies Recipe

So many great berries these days, at affordable prices, with minimal whíte insides and tons of flavor. I’ve been surviving on frozen berries in my yogurt over the winter, but nothing beats fresh ones, and that’s just one of the million reasons summer is so great. To put the plentiful berries to good use, I decided to do a little spin on the average strawberry shortcake and make them in whoopie pie form – so yummy!

Strawberry Whoopie Pies with a luscious strawberry meringue filling sandwiched in between. Fresh strawberries are pureed and added to the whoopie pie batter and the meringue frosting making them an excellent dessert for summer.

Strawberries are the glamor queens of berries. They are so beautiful and shapely, not to mention absolutely tasty. It’s no wonder people love to get creative with them and make all kinds of delicious recipes, just like these strawberry whoopie pies! In my opinion whoopie pies are somewhere between a cupcake and a cookie – they’re a bit sturďier than your average cupcake but much softer than a cookie. The perfect fork or spoon-free vehicle for getting lots of berries and cream in your mouth in one bite!

These Strawberry Whoopie Pies are such a fun treat to make for family and friends.

INGREDIENTS

For the Whoopie Pies:

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoon baking powder

2 cups light brown sugar

3/4 teaspoon salt

2 large eggs

2/3 cup canola oil

1/2 cup plain yogurt

1 cup stemmed and halved strawberries

For the Strawberry Meringue Filling:

4 sticks butter, cut into cubes

1 1/2 cups granulated sugar

5 egg whítes

1 cup stemmed and halved strawberries

Red no-taste gel food coloring

DIRECTIONS

For the whoopie pies:

Preheat the oven to 350 degrees and line two baking sheets with parchment paper or Silpat mats.

Place strawberries to a food processor, process until they are chopped into small pieces (not pureed) and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, mix well brown sugar and oil to break up any lumps in sugar. Add the chopped strawberries and yogurt and mix until combined. Add the eggs, continue to beat until well combined. Add in flour mixture in two parts and fold in until smooth.

Cover and chill the batter in the fridge for about 30 minutes.

Use a small scoop to drop a ball of dough onto the prepared baking sheets, leaving plenty of room for them to expand.

Bake for 10 to 12 minutes, or until the edges are just starting to brown. Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

For the meringue filling:

Place strawberries to a food processor, process until puree and smooth. Set aside.

Whisk the sugar and egg whítes together for about 2 minutes, or until the sugar is dissolved and the mixture is milky whíte.

In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whíte mixture on high speed for about 2 minutes until soft peaks.

Replace the whisk attachment with the paddle attachment and add butter, beat until smooth and fluffy.

Then continue beating in strawberry puree and about 3 to 5 drops of food coloring until well combined.

To αѕѕemble:

Take one cookie and top with filling, leaving a 1/4-inch plain edge. Place another cookie on top of the filling to create the whoopie. Press down slightly so that the filling spreads to the edges of the cookie. Continue with the rest of the cookies.

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