Summer is far upon us! In celebration of the season, the Dairy Farmers of Canada has partnered up with chefs to come up with easy awesome recipes that utilizes the goodness of Canadian dairy products and local, in-season berries! One such recipe are these delicious, chocolatey Strawberries & Cream Whoopie Pies created by chef Julian Bond of the Pacific Institute of Culinary Arts. He uses strawberries but I can see myself recreating this with raspberries or blueberries too!
Strawberries & Cream Whoopie Pies
Prep Time: 60 minutes
Cook Time: 10-15 minutes
Total Time: 1 hour 15 minutes
Yield: 19 servings
- 2 1/4 cups (550 mL) all-purpose flour
- 1 1/4 cups (295 mL) sugar
- 3/4 cup (175 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking soda
- 1 egg
- 1/3 cup (75 mL) vegetable oil
- 1 1/2 cup (375 mL) buttermilk
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (175 mL) water
- 3/4 cup (175 mL) granulated sugar
- 1 1/4 cup (300 mL) diced strawberries
Vanilla Whipped Cream:
- 1 1/4 cups (300 mL) 35% whipping cream
- 1 tbsp (15 mL) icing sugar
- 1 tsp (5 mL) vanilla
- Icing sugar, optional
- Preheat oven to 375ºF (190ºC) with racks positioned in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper.
- In a medium bowl, sift together flour, sugar, cocoa powder, and baking soda. In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla; whisk until completely blended.
- Slowly stir flour mixture into buttermilk mixture; just until combined. Drop level 1-½ tablespoons (22 mL) batter into 12 mounds at least 2-inches (5 cm) apart, repeat on second sheet.
- Bake for 10 minutes, switching pans on racks hallway, or until puffed and tops spring back when touched. Let cool on pans on racks for 2 minutes. Transfer to racks to cool completely. Repeat with remaining batter.
In a small saucepan, combine water and sugar; heat over low heat, until sugar is dissolved, stirring occasionally. Refrigerate to cool. Stir strawberries into cooled sugar mixture; let stand 10 minutes. Drain sugar mixture.
Vanilla Whipped Cream:
Meanwhile, in a chilled bowl, whip cream, sugar and vanilla until stiff peaks.
To assemble, spread or pipe 2 tablespoons (30 mL) of cream on the flat side of half of the cakes. Top with about 1 tbsp (15 mL) of the macerated strawberries. Sandwich with remaining cakes. Dust with icing sugar if desired.
Vanilla whip cream can be prepared in advance and stored in refrigerator.
Macerating your berries with sugar results in a softened berry in delicate syrup. The result is sweet, brightly acidic and tender strawberries that make an ideal filling for your Whoopie Pie.
You can replace buttermilk with sour milk. Add 1-½ tbsp (22 mL) white vinegar (or lemon juice) to 1-½ cup (375 mL) milk. Let rest a few minutes before using.
The recipe can also be found on the Dairy Goodness website. It was super fun to make these whoopie pies, especially hand whipping the cream!! It took less time than I thought and it was extremely satisfying when I succeeded! Fresh whipped cream definitely tastes better than the canned versions.
Here’s a clip of Chef Julian Bond on Breakfast Television with his Whoopie Pies. Enjoy!
Disclaimer: All ingredients for this recipe were provided free of charge for promotional purposes.