Strawberry Shortcake Whoopie Pies might be my favorite dessert for the summer of 2013.  Whoopie!!!  These handheld strawberry shortcakes are oh so tasty.

Strawberry Shortcake Whoopie Pies             Printer-Friendly Recipe

From: Cookies & Cups
Makes 24 Whoopie Pies (*original recipe says 12)

Ingredients:

Cookies

1 cup butter, room temperature
1 1/2 cups sugar
1 tsp salt
1 Tbsp baking powder
3 eggs
4 1/4 cups flour
1 cup milk
1 Tbsp vanilla

Filling

10 Tbsp butter, room temperature
1 tsp vanilla
4 Tbsp heavy cream
2 1/2 – 3 cups powdered sugar
1 pint strawberries, sliced thinly

Directions:

Cookies

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.

Filling

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.

Add butter and sugar to a mixing bowl.

Cream together for 1 minute.

Add baking powder.

Add salt.

Add 3 eggs. Mix until smooth.

Add vanilla (clear, in my case) to milk.

Alternate adding the flour and milk to the mixture. Start and end with flour.

Next add a little bit of vanilla milk.

Add more flour. Continue until you’ve added all of the 4/14 cups of flour and 1 cup + 1 tbsp of vanilla.

Mix until combined.

Scoop your batter by the tablespoon onto your prepared baking sheets. The original recipe said it would make 12 pies, but as you can see I somehow ended up with twice as much batter! The more pies the merrier. 🙂

Bake for 10-11 minutes until the edges are golden brown.

For your filling, add the butter and vanilla (clear for me) to a mixing bowl.

Cream together and then slowly add 2 1/2 cups of powdered sugar.

Also add your heavy cream. If needed, add more powdered sugar for a thicker consistency.

Mix until smooth.

Wash your berries!

I used about 1 medium strawberry for each whoopie pie. Hull and slice each berry.

Spread the filling on each cookie. Top one cookie with strawberries and then add another top to make your whoopie pies. Having the filling on both sides of the cookie will help the strawberries stick.

Whoopie!!

Enjoy!