Hello! Super sorry the last few months have been pretty non-stop. I swear…I will try to keep the posts coming…especially now that it is fall. I have a soft spot for fall recipes…or anything that contains apples, pumpkin and cinnamon. Today’s recipe is actually something I whipped up this summer to celebrate my labmate completing his qualifier exam. After his exam, we all shared some snacks, desserts and beer in the lab. Of course, I wanted to make bake something and after several attempts to pry out dessert ideas from my labmate, I was left with “something fruity”. Ok. That narrowed it down. In the end, I just wandered around the produce section and grabbed what looked the best, strawberries.
My first thought was to make some cookies but I couldn’t shake a craving for strawberry cream cheese frosting so I went with strawberry whoopie pies. And all I have to say is delicious. I don’t even think that is a strong enough word for these amazing little tasty creations. These whoopie pies could be served for breakfast lunch and dinner and I would be totally happy…albeit I do have a massive sweet tooth. I know that strawberry season is pretty much ending but if you can find some good ones this recipe is a must.
Strawberry Whoopie Pies with Strawberry Cream Cheese Frosting
Ingredients
Strawberry Whoopie Pies
1 c strawberries, chopped into small quarter inch pieces
3 ½ c flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp salt
2 c light brown sugar
2/3 c canola oil/vegetable oil
½ c plain yogurt
2 large eggs
Strawberry Cream Cheese Frosting
2 pkgs (total 16oz) cream cheese, softened
1 c butter, softened
2 Tbsp vanilla
4 c powdered sugar
1 lb fresh strawberries, pureed
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a separate large bowl, combine the light brown sugar and oil.
Gently mix in the chopped strawberries and yogurt until combined, then mix in the eggs, one at a time.
- Fold the flour mixture into the yogurt mixture in two parts. Be careful not to overwork the batter. After just combined, cover the batter and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2 inches apart. I gently shape these so they are approximately the same size…this way I am not left with some really odd shaped halves.
- Bake for 10-12 minutes or until these pass the toothpick test. After removing from the oven, set the whoopie pie pieces on a cooling rack.
- For the cream cheese filling, beat the softened cream cheese until smooth. Beat in the butter until the mixture is smooth. Follow by beating in the vanilla and the powdered sugar.
- Slowly beat in the pureed strawberries. You might have to beat the mixture on high for a minute to make sure the frosting is a smooth mixture.
- Once the whoopie pie halves are cool, sandwich about 2 Tbsp of frosting in between two pieces and enjoy!
These take a little bit more work than cupcakes but not too much. They are a fun and super good dessert. I’m pretty sure that I wasn’t the only one who thought so, because all of the whoopie pies were demolished during the party. Hope you give this recipe a try and definitely happy baking.
Looks amazing! Strawberri-licious!! Better make some for me sometime.
these don’t look as sticky as the last batch you made… is there a secret?
you are right! These were less sticky and it is because the dough was drier than for the apple whoopie pies. My preference were the strawberry ones!