Strawberry Whoopie Pies

June 29, 2009 · 32 comments · Print This Post

in Baked Goods, Desserts, Pink Things

Strawberry Whoopie Pies

I have a thing for pink. Which is a little odd since pink isn’t officially my favorite color. In reality my favorite color is purple. Growing up my love for all things purple didn’t just apply to sneakers and crayons it also carried over into the food choices I made. Of course there aren’t really that many purple kid-friendly foods that aren’t complete junk. I love eggplant now and harbor an obsessive fascination with purple cauliflower but put a plate of those vegetables down in front of “Little Erin” and a very vocal Kraft Macaroni and Cheese tantrum would have immediately erupted. So I loved grape gum, soda, and popsicles but not purple jelly beans because they were usually licorice flavored. Yuck!

It appears that my affinity for pink coincided with my burgeoning love for cooking. The more comfortable I began to feel in the kitchen the more gadgets and gizmos I coveted and once I obtained the ultimate in pink kitchen couture, my pink KitchenAid stand mixer, the two topics became practically synonymous with one another. So now I have a kitchen full of pink accessories and a blog full of pink recipes.

Strawberry Whoopie Pies

I played with the original Strawberry Whoopie Pies recipe a bit adding vanilla to the batter and opting not to use their filling recipe. I like my whoopie pies to have a center that is much more icing like in flavor. In the end the filling was the best part of these puffy pink pies. I think it would taste phenomenal thickly slathered on a chocolate cake. As an added bonus, for those of you who eschew food coloring, the vibrant pink that the pureed berries create is completely natural. As an aside, the cookie part of the recipe used oil. Next time I would like to try substituting butter for the oil. I think it would give the cookies a slightly better, and perhaps more firm, texture.

PS: Congratulations to Lindsey for winning a copy of The School of Essential Ingredients in last week’s giveaway! Stay tuned! There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook.

Strawberry Whoopie Pies

Strawberry Whoopie Pies
Originally published on (Strawberry Whoopie Pies)
Yields: 10 large pies

1 cup (about 5 ounces) stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs
2 tsp. vanilla extract

5 cups confectioners’ sugar
2 tsp. vanilla extract
2 sticks of unsalted butter; softened
1 cup of pureed strawberries

To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them). Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries, vanilla, and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a medium cookie scoop, drop heaping mounds of batter onto a parchment-paper-lined baking sheet (Erin’s Note: I used a silpat) to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 12 to 15 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Cream together the butter, confectioner’s sugar, and vanilla. Then add the pureed strawberries. Combine until smooth. The filling should be fairly thick. Add more sugar if the mixture is too thin.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.

Strawberry Whoopie Pies & A Curious Kitten

{ 28 comments… read them below or add one }

1 Elle June 29, 2009 at 11:11 am

I love them! They’re gorgeous. And it seems Watson loves them, too, hehe.
Also, love the new look of your blog–you did a great job with it!


2 Bob June 29, 2009 at 11:21 am

You know, I’ve never had a whoopie pie. They look great, if you send me some I’d be you friend forever. 😉 Heh.


3 [email protected] June 29, 2009 at 12:18 pm

Mmmmm…great idea. And lovely pictures too.


4 Elizabeth June 29, 2009 at 12:32 pm

Erin! Fantastic idea and of course the most fantastically colored filling there!


5 Susie June 29, 2009 at 12:47 pm

I may take that idea for the icing for a cake… YUM!


6 cheryl June 29, 2009 at 1:33 pm

these look awesome bakin buddy and i will make them on canada day !


7 EB June 29, 2009 at 2:40 pm

Are they Winston approved?


8 kristina June 29, 2009 at 2:43 pm

I do love whoopie pies! And guess what, I have a lavender KitchenAid (lavender used to be the breast cancer charity color here in the UK)! K x


9 snooky doodle June 29, 2009 at 4:59 pm

I love pink colour and these whoppie pies look delicious apart from so pretty!


10 ttfn300 June 29, 2009 at 9:23 pm

watson matches 🙂 these sound delish!


11 Elissa June 29, 2009 at 10:05 pm

I’ve been dying to make whoopie pies this summer. I have an affinity for pink too! It’s funny because I’m not a big fan of food coloring, in general, but I love bright colors in my desserts! And strawberries are the perfect flavor for summer.


12 Jess June 29, 2009 at 10:50 pm

Before I read even a word of this post, I took one look at the picture and thought to myself, “Of course, Erin’s whoopie pies would be pink.” I love that you have an “official” favorite color. And an unofficial one, it seems. You crack me up. Reminds me of when, in elementary school, we had best friends, second best friends, third best friends, etc. Perfectly logical, right?


13 Jen @ MaplenCornbread June 30, 2009 at 2:33 pm

Oh my goodness what a great idea!!!! YUM!!!!


14 Sues June 30, 2009 at 10:44 pm

Oh wow, these look amazing and are SO pretty!!! I definitely want to try these 🙂 I’m crazy about pink and SO wanted the pink stand mixer, but my mom talked me out of it and got me the slate one instead. She says some day pink won’t go with my other appliances. I disagree!!


15 Erin July 1, 2009 at 2:47 pm

My grandmother and mother tried to tell me the same thing but I wouldn’t back down. Hopefully I wont regret it one day!


16 Carla July 1, 2009 at 3:49 pm

I have some strawberries I need to use ASAP before they get too overripe. Maybe I will make them tonight!! And silly kitty.


17 Carla July 1, 2009 at 4:16 pm

p.s. I picked you for the Kreativ Blogger award.


18 Kerstin July 1, 2009 at 11:50 pm

Yay for the first strawberry post! They look SO good and rather addicting!


19 Ally July 2, 2009 at 3:25 pm

These look so good! I’ll have to give them a try and I’m pretty sure that my nieces and nephew (and husband, for that matter) will love them!!


20 Steph July 5, 2009 at 1:09 am

Looks wonderful! Can’t wait to try these. Thanks for the recipe.


21 pigpigscorner July 8, 2009 at 12:11 pm

I have a thing for pink too! They look so lovely!


22 Lisa July 13, 2009 at 3:46 pm

I’m just wondering if the filling to these cookies also works well as an icing to a cake?


23 Erin July 14, 2009 at 7:58 am

Lisa, Yes, I absolutely think this filling would be scrumptious on a cake.


24 mmh1 May 9, 2010 at 6:56 pm

I made these today with fresh, local strawberries. I think I could eat them all myself. The only issue is my icing broke. Any thoughts on how to keep that from happening?


25 OTA Mom August 30, 2010 at 4:08 pm

Finally–a whoopie pie with no shortening. I am so making these with the strawberries from my garden, I’ll be they will be fabulous!


26 Dana February 14, 2011 at 3:34 pm

I just made these today for Valentine’s Day and it was a rather failurous experience. I followed the recipe to the tee, but the icing never thickened up despite how much confectioner’s sugar I added (which diluted the strawberry taste that I thought was lacking anyways). I’m sad 🙁


27 Melissa April 16, 2011 at 8:14 pm

These look so yummy. I just wonder if the brown sugar is suppose to be packed or not when measuring it?


28 Mai June 7, 2011 at 6:45 am

I made these over the weekend and they were delicious. I felt they were best served the day made.


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