strawberries and cream whoopie pies
PREP TIME 40 mins, COOK TIME 12 mins
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
3⁄4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 3⁄4 cups self-rising flour
1 cup cocoa powder
1 tsp baking powder
3⁄4 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
3⁄4 cup heavy cream, whipped
9oz (250g) strawberries, hulled and thinly sliced
confectioners’ sugar, for dusting
1 Preheat the oven to 350ºF (180ºC). Line several baking sheets with parchment paper. Using an electric hand whisk, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. In
a bowl, sift together the flour, cocoa, and baking powder. Mix the dry ingredients and the milk into the batter alternately, a spoonful at a time. Fold in the yogurt.
2 Put heaped tablespoons of the batter onto the baking sheets, leaving space for the mixture to spread. Dip a tablespoon in warm water and use the back to smooth over the surface of the cakes.
3 Bake for 12 minutes, until well risen. Leave the cakes for a few minutes, then turn out onto a wire rack to cool.
4 Spread the cream onto the flat side of half of the cakes. Top with a layer of strawberries and a second cake. Dust with confectioners’ sugar and serve. These pies do not store and should be eaten on the day.
|strawberries and cream whoopie pies|