Hey guys! These whoopie pies though, ya they're delicious. I was originally going to make raspberry lemonade ones, but it's not raspberry season yet, so my grocery store was out. However, they had gorgeous strawberries, and I figured you can't really go wrong with anything strawberry, so I went with it. I'm super glad I did too, because I'm still eating the leftover strawberry whipped cream on everything. I actually don't mind making homemade whipped cream, due to my trusty KitchenAid mixer. All you really do is put the ingredients in and let the whisking attachment do the work. It's way less of a hassle than hand whipping it, but with the same results! A quick disclaimer before I share the recipe though: I used pink Himalayan sea salt instead of regular salt like the original recipe called for. I figured it would taste similar but I was WRONG! Ignore the salt pictured below and use regular.
Ingredients: yields 12 total whoopie pies
- 1 stick of butter, room temperature
- 1 cup, plus 3 tbs. of brown sugar
- a squeeze of lemon juice
- 1 tsp. of vanilla
- 1 egg
- 2 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. coarse salt
- 1 cup whole milk
- 3/4 cup heavy cream
- 1 cup fresh strawberries (4 ounces)
Step one - Preheat oven to 350. In your mixer, beat butter, 1 cup brown sugar, and lemon juice until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine. After this, your dough should look like the photo above.
Step two - Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two oiled baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
Step three - Clean your mixer because we need it again! Muddle your strawberries, and in your mixer, whip cream and 3 tablespoons brown sugar to soft peaks (for about 15 minutes). Add your crushed strawberries to the mixer. Divide cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Enjoy!