Strawberries and Cream Whoopie Pies

The Strawberries and Cream Whoopie Pies Recipe is Best served immediately, these strawberry layered whoopie pies make a lovely addition to a traditional afternoon tea.

12 tbsp unsalted butter, softened
3/4 cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 3⁄4 cups all-purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp salt
2⁄3 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
2⁄3 cup heavy cream, whipped
9oz (250g) strawberries, sliced
confectioner’s sugar, for dusting

1 Preheat the oven to 350°F (180°C). Line several baking sheets with parchment paper.Cream together the butter and sugar until fluffy. Beat in the egg and vanilla. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

2 Mix the dry ingredients and the milk into the batter by turns, a spoonful at a time. Fold in the yogurt.

3 Put heaping tablespoons of the batter onto the baking sheets, leaving space for the mixture to spread. Roll into smooth balls with wet hands, then press down gently onto the baking sheets.

4 Bake for 12 minutes, until well risen. Leave the pies for a few minutes, then turn out to cool completely on a wire rack.

5 Spread the whipped cream on half the cakes. Top with a layer of sliced strawberries and a second cake. Dust with confectioner’s sugar and serve immediately.

Strawberries and Cream Whoopie Pies
Strawberries and Cream Whoopie Pies
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