Strawberry Whoopie Pies with Strawberry Marshmallow Buttercream

Happy February, my fellow baking friends!! Besides December, it’s my favorite month of the year because it’s all about LOVE, which happens to be the word that means the most to me 🙂 Valentine’s day is just another day to show the people you love what they mean to you 🙂  It’s also a fun time for me to create some yummy new recipes.

Today, I’m giving you some strawberry love with the sweetest new recipe creation!! My strawberry whoopie pies are soft, moist, and filled with sweet and silky strawberry marshmallow buttercream!! They are out of this world, if I do say so myself, I rolled some of them in the cutest sprinkles to make them look extra adorable, but even without them, they are absolutely delicious and so much fun to make 🙂 I hope you love them as much as I do 🙂 Here’s to LOVE  🙂

The recipe uses about 2 pounds of strawberries, so try and find the best ones you can!! The sweeter the better 🙂

You know how I love close ups 🙂

Sprinkle Pop has the cutest assortment of sprinkles.

Nielsen-Massey Vanilla is an essential part of this recipe…they are the only company I ever use for my extracts!!

I chopped the strawberries in my food processor…pulsed them a few times so they still had small pieces. Then, I let them sit in a strainer for a bit so some of the liquid came out.

You can mix the batter by hand. I did add a few drops of natural food coloring to give it a more red color.

Use a small ice cream scoop to put the whoopie batter on your lined baking sheet. They spread quite a bit so I didn’t put more than 8 per baking sheet.

Let them cool on the pan until they are completely cool before moving them to a wire baking rack.

The strawberry marshmallow buttercream is sooo yummy!! Make it while the whoopies are baking.

Spread the buttercream on one side of the whoopies, being careful not to spread too much. I waited a bit before putting the tops on so it could set up a bit.

At first, I put way too much filling in them…then, I realized it was a bit more runny, so I didn’t overfill them and they were perfect.

I think I shot 200 photos for this recipe because they were so cute 🙂

They are as delicious as they look!

They are so moist that when you put them in containers to freeze them, they have a tendency to stick to wax paper or the container.  Just scrape off the excess and put it right in your mouth 🙂

Strawberry Whoopie Pies with Strawberry Marshmallow Buttercream

Makes: 19 whoopie pies Prep time : 45 minutes Bake time : 9-11 minutes

Ingredients

Whoopie Pie

1 cup chopped strawberries with the liquid drained off. ( I used the food processor and pulsed it a few times, then let them sit in a strainer for a few minutes.)

2 cups Dixie Crystals Light Brown Sugar

2/3 cup canola oil

1/2 teaspoon Nielsen-Massey pure vanilla extract

1 teaspoon natural red food coloring, (optional)

1/2 cup full fat sour cream

2 eggs

3 and 1/2 cups all purpose flour

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Strawberry buttercream

1 cup unsalted butter, softened

12 ounces marshmallow cream

1 and 1/2 teaspoons Nielsen-Massey vanilla extract

1/2 cup chopped and drained strawberries

5 and 1/2 cups Dixie Crystals confectioners sugar

1/8 teaspoon salt

1 teaspoon salt

Directions

Preheat your oven to 350 degrees. Line 4 baking sheets with parchment paper or silicone mats. Set them aside.

Pulse about 2 pounds of clean, hulled strawberries in your food processor about 5-7 times until small pieces form. (see my photo above).

Place them in a colander and let the juice drain off for several minutes.

In a large mixing bowl, place the brown sugar, oil, vanilla, sour cream and 1 cup of the strawberries and food coloring, if you are using it.  Mix by hand until combined.

Add in the baking soda, baking powder, salt, and flour.

Mix by hand until everything is combined. Be careful not to over mix.

Chill the batter in the fridge for about 30 minutes.

Scoop the batter using a small ice cream scoop onto your prepared pans.  Only place 8 scoops per pan because the whoopies will spread quite a bit.

Bake the whoopies for 9-11 minutes, or until they feel done when you touch the top.

Prepare the buttercream

Strawberry buttercream

In your stand mixer, whip together the butter, marshmallow, vanilla and 1/2 cup of chopped strawberries.

Add in the salt and confectioners sugar, one cup at a time.

The buttercream will be a bit loose, but let it stand for a bit to set up.

With a small offset spatula, place about a heaping tablespoon of buttercream on top of the underside of half of the whoopies.

Let them stand for a bit so they can set up before putting the other half on.

Place in airtight containers lined with wax paper because they are so moist that they will stick to the bottom.

They can be frozen for up to a month, as well.

Enjoy!! xo

1 comment

Comments

  1. Anne says:

    Wow, I didn’t realize you added strawberries to the cookie, looks so yummy! Love all of the photos too!

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