Heart-shaped Strawberry Whoopie Pies

When it comes to desserts I’m definitely a chocolate person: chocolate cake, chocolate chip cookies, chocolate moose tracks ice cream..all that good stuff! I thought my boyfriend was on the page, until he requested a strawberry cake for his birthday in December…I tried to convince him that he would prefer chocolate with peanut butter frosting or any other delicious combination, but he only pointed out that I had said I would make whatever he wanted and he wanted strawberry! So he got his strawberry cake…and I have to admit that I totally loved it as well, so much so that when I saw a recipe for Strawberry Whoopie Pies, I knew I needed to make them heart-shaped for Valentine’s Day..without him even requesting!

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Stawberry Whoopie Pies with Lemon-Strawberry Buttercream
adapted from Oprah.com, Servings: about 2 dozen pies

Ingredients:
For Cookies:
  • 1 cup (about 5 ounces) stemmed and halved strawberries
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 cups light brown sugar
  • 2/3 cup canola oil
  • 1/2 cup plain yogurt (I used Greek, strawberry would also be good)
  • 2 large eggs
  • For Frosting:

  • 1 cup strawberries
  • 1 cup butter
  • 1 tsp. vanilla
  • 2 tb. lemon juice
  • 4 1/2 cups powdered sugar
  • Directions:
    To make cookies: Put strawberries in a food processor and pulse in short bursts until they are in small pieces, but not pureed, then set aside. Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
    Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.
    Preheat oven to 350°. Pipe batter onto a parchment-lined baking sheet, or for round pies, drop a heaping tablespoon of batter onto parchment paper.Bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

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    To make buttercream filling: Puree strawberries in food processor, then add butter, vanilla, and lemon juice and puree completely. Transfer mixture to a large mixing bowl and add powdered sugar one cup at a time, until it reaches the desired consistency*. Pipe onto cookies, stick them together, and enjoy!
    *I live in a very warm climate and we keep the house warm, so I find that I usually need quite a bit extra powdered sugar to avoid buttercream with a melty consistency..you may need more or less that the amount specified.

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    I’m still a little surprised at just how much I love these, but this recipe is definitely a keeper!! I’m sure I’ll be making these again come summertime!

    Are you a fruity dessert fan or do you prefer chocolate?

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