Wednesday, July 3, 2013

Strawberry Shortcake Whoppie Pies

It is strawberry season in Maine so we take the kids with us to the strawberry fields. My husband seems like it takes him no time to fill our containers full of strawberries. I did notice my son may have contributed three to our container. He did tell us afterwards that he just ate his lunch. I'm sure he did. I did ask the ladies to weigh him before we began but they told me it is expected some of the strawberries would be eaten. With all these strawberries, I decided to do a twist on the traditional strawberry shortcake. These are really good. 
Strawberry Shortcake Whoppie Pies (makes about 18 whoopie pies)
4 cups flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 stick (8 oz.) unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla
1/2 cup milk
1 cup strawberries, chopped

1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla
1/2 cup strawberries, chopped

  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
  4. In a large bowl, cream the butter and granulated sugar until fluffy.
  5. Add one egg at a time. Mix well after each egg.
  6. Add the vanilla and mix.
  7. Slowly, add 1/2 of the flour mixture to the butter mixture. Mix until just combined.
  8. Add 1/4 cup of milk to the butter mixture and combine.
  9. Add the remaining flour mixture to the butter mixture. Mix before adding the remaining milk to the butter mixture.
  10. Gently, fold in 1 cup of chopped strawberries to the batter.
  11. Scope about 1/4 cup of batter onto the cookie sheet. (I used a large ice cream scoop.) Space the batter about 4 inches apart.
  12. Bake for 6  minutes and rotate the cookie sheet.
  13. Bake for another 6 minutes or until the whoopie tops are golden brown and a toothpick inserted in the middle comes out clean.
  14. Remove from the oven and allow the whoopie tops to cool for a couple of minutes before transferring to a wire rack to cool.
  1. In a mixer, mix the heavy cream until soft peaks begin to form.
  2. Carefully add the cup of powdered sugar and vanilla. Mix until incorporated for another minute.
  1. Take one of the cooled whoopie pie tops and flip it over so the flat side is facing up.
  2. Add the whipped filling and top with a few strawberries.
  3. Place another whoopie pie top with the flat side facing down on top of the filling. Gently press down.
  4. Eat immediately or refrigerate. (I individually wrap each one if I refrigerate.) 
Recipe by Jen of Sweet Morris.

One year ago...............................I made Chocolate Cookie Cutouts.
Did you already know.................
-Once picked, a strawberry will not ripen anymore.
-Size doesn't determine flavor but the growing conditions and when harvested.
-If the strawberry is red, then it is ripe and should be picked even if the berry is small. 

Have a Safe and Happy 4th of July!

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