Strawberry whoopie pies

These little cakes are very popular in the States. I added some fresh strawberries to liven them up a little and they made the perfect snack for the children in the holidays.

Photo by Simon Lambert.
Photo by Simon Lambert.
Strawberry whoopie pies

Makes 8-10

120g butter, softened
1 cup brown sugar
1 Tbsp orange or lemon zest
1 tsp pure vanilla extract
1 free-range egg
2 ¼ cup flour
¾ tsp baking powder
¼ tsp baking soda
1 cup milk

250g cream cheese, softened
2 Tbsp icing sugar
6 strawberries, mashed lightly with a fork

Preheat oven to 180degC.

In a large bowl cream the butter, sugar and lemon zest together until light.

Add the vanilla and egg and beat to combine.

Sift the dry ingredients together.

Gently beat in the flour, alternating with the milk and finishing with the flour until well combined.

Line baking trays with greaseproof paper.

You are wanting small walnut-sized balls of batter. It is a little sticky so slightly dampened hands with water may help to mould them.

Place about 4cm apart on the tray.

Bake for 15-18 minutes. They will puff up and go a light golden colour.

Remove and cool completely.

They keep well for 2-3 days if in an airtight container.

To make the filling: soften the cream cheese and whip until light and without lumps.

Add the icing sugar and mix well to combine.

Add crushed strawberries and fold through.

Pair up the whoopie pies and sandwich together with the strawberry filling.

Dust with icing sugar and enjoy!

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