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Strawberries & cream whoopies
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Prep Time:
135 minutes
135 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
155 minutes
155 minutes
Delectable whoopie pies feature a moist cake with a luscious strawberry cream filling.
Ingredients:
- 125g butter, at room temperature
- 80g (1/2 cup) brown sugar, lightly packed
- 100g (1/2 cup) caster sugar
- 4.40 gm vanilla extract
- 2.50 gm bicarbonate of soda
- 375g (2 1/2 cups) plain flour
- 330ml (1 1/3 cups) buttermilk
- 250g punnet strawberries, sliced
- 300ml double cream
Instructions:
- Preheat your oven to 190°C and line 2 baking trays with non-stick baking paper. In a bowl, use an electric beater to whip the butter, sugar, and vanilla until light and fluffy. Then, mix in the egg.
- Mix in the bicarbonate of soda until well combined. Use a metal spoon to gently incorporate the flour and buttermilk in alternating batches until the mixture is just smooth and slightly stiff.
- Scoop mixture onto trays using a 3cm-diameter ice-cream scoop, leaving 5cm space for spreading. Gently smooth edges with your finger.
- Bake for 10 minutes or until firm, rotating trays halfway through. Cool slightly, then transfer to a wire rack to cool completely. Repeat process with the remaining mixture in two more batches.
- Spread the whoopie pies with a generous layer of cream. Add a layer of fresh strawberries on top of half the whoopie pies. Sandwich them with the remaining whoopie pies and gently press them together. Finish by sprinkling with a dusting of icing sugar.