Vanilla Strawberry Whoopie Pies

A few weekends ago we held the Central Florida Food Blogger Bake Sale. It was organized by Julie of The Little Kitchen and Aggie of Aggie's Kitchen. I couldn't wait to meet many local food bloggers, and was impressed by the spread. Other participants of the bake sale were:


Jaclyn from food + words (@foodpluswords)
Monica from Sweetbitesblog (@sweetbitesblog)
Jim from Comfort In Crumbs @comfortincrumbs
Pearleen from MegaYummo! (@MegaYummo)
Dawn from Wicked Good Dinner (@dawnviola)
Katie from Katie’s Cucina (@katiescucina)
Robin W. (@SimplySoBaking)
Natasha from Thats So Yummy (@thatssoyummy)
Wanda from My Sweet Zepol (@mysweetzepol)


Unfortunately, I couldn't stay for the entire event. Remember how I mentioned that May was my busy month? Well, that weekend I had a rehearsal and two orchestra performances. I had to dash from the bake sale to our dress rehearsal with violinist Joshua Bell. I managed to snap a few pictures of all the yummy baked goods before I had to leave.



For my part, I made dipped waffle cone bowls and vanilla strawberry whoopie pies. I've made the whoopie pies for a few different events recently - bite-sized ones for a reception, and large ones for the bake sale.


I fell in love with these the moment they came out of the oven. The cookie and filling combination tasted like a strawberry milkshake. After one bite, Hubs closed his eyes and murmered, "I'm so glad I married you."

Vanilla Strawberry Whoopie Pies

adapted from King Arthur Flour

1 c unsalted butter, room temperature

1 ½ c sugar

3 large eggs

1 vanilla bean, split lengthwise

1 ½ tsp vanilla extract

4 ½ c unbleached all-purpose flour

1 ½ tsp salt

1 Tbs baking powder

1 ¼ c milk

Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.

In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in eggs, one at a time, until well combined. With the edge of a knife, carefully scrape the seeds from the inside the vanilla bean and add seeds to the butter mixture. Add vanilla extract and beat to combine.

In a medium bowl, combine the flour, salt, and baking powder. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Drop by scoopfuls (I use an ice-cream scoop) onto prepared baking sheets, leaving a few inches between cookie dough. Bake until the tops are springy and just barely dry, 7-11 minutes depending on the size. Watch carefully to keep from browning. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Swiss Meringue Buttercream Filling

1 c sugar

4 large egg whites

Pinch kosher salt

2 sticks unsalted butter, room temperature

2 Tbs crushed freeze-dried strawberries (crush berries, then measure)

Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.

Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the crushed strawberries.

To assemble cookies, spread filling on bottom-side of one cookie. Place a second cookie, right-side up, on top to form a sandwich.