Strawberry Shortcake Whoopie Pies Printer-Friendly Recipe
From: Cookies & Cups
Makes 24 Whoopie Pies (*original recipe says 12)
1 cup butter, room temperature
1 1/2 cups sugar
1 tsp salt
1 Tbsp baking powder
4 1/4 cups flour
1 cup milk
1 Tbsp vanilla
10 Tbsp butter, room temperature
1 tsp vanilla
4 Tbsp heavy cream
2 1/2 – 3 cups powdered sugar
1 pint strawberries, sliced thinly
Line baking sheets with parchment paper or Silpats and preheat your oven to 400°.
Add the room temperature butter and sugar to a mixing bowl. On medium-speed, cream the ingredients together for about 1 minute. With the mixer on low-speed, add the baking powder, salt, and eggs. Turn the speed up to medium and mix until the batter is smooth. While the batter is mixing, combine your vanilla and milk in a bowl. Turn the mixer to low and add the flour and vanilla milk, alternating as you go, starting and ending with the flour. Mix the ingredients until they are just combined.
Use a cookie scoop or spoon, drop the dough onto the baking sheets by the tablespoon. Keep the dough mounds about 2 inches apart from one another. Flatten the dough slightly. Transfer your baking sheets to the oven and bake for 10-11 minutes or until the tops are set and the cookies have started to turn golden. Remove from the oven and cool completely on a wire rack.
For the filling, add your room temperature butter and vanilla to a mixer and cream together for 2 minutes. Turn your mixer to low and carefully add 2 1/2 cups of powdered sugar and heavy cream. Beat for about 3 minutes. If you want a thicker filling, add up to a 1/2 cup more of powdered sugar. Mix until smooth.
Assembling the Whoopie Pies
Spread 1-2 tablespoons of filling onto the bottom of each cookie. Top half of the cookies with strawberry slices, about 1 medium strawberry per cookie. Top the strawberry topped cookies with the berry-less cookies to form sandwiches.