Strawberry Whoopie Pies

3.34 from 6 votes

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Strawberry Whoopie Pies with a luscious strawberry meringue filling sandwiched in between. These incredible whoopie pies come from Matt Lewis and Renato Lewis, the authors of two of my favorite cookbooks Baked Explorations and Baked: New Frontiers in Baking.

They are also the owners of one of my favorite Bakery’s in New York City, Baked. Fresh strawberries are pureed and added to the whoopie pie batter and the meringue frosting making them an excellent dessert for summer.

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Strawberry Whoopie Pies

3.34 from 6 votes

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Ingredients

1 cup (5 ounces) stemmed and halved strawberries 3 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 cups light brown sugar 2/3 cup canola oil 1/2 cup plain yogurt 2 large eggs For the Strawberry Meringue Filling: 1 cup (5 ounces) stemmed and halved strawberries 5 egg whites 1 1/2 cups granulated sugar 4 sticks butter, cut into cubes, at room temperature Red no-taste gel food coloring

1 cup 5 ounces stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs

1 cup 5 ounces stemmed and halved strawberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter, cut into cubes, at room temperature
Red no-taste gel food coloring

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Instructions

In the bowl of a food processor fitted with the metal blade, pulse strawberries in short bursts just until they are chopped into small pieces (not pureed) and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine brown sugar and oil. Mix well, breaking up any lumps in sugar. Mix in the chopped strawberries and yogurt until combined, then mix 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 degrees F. Line two baking sheets with parchment paper.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to a wire rack to cool completely.
For the meringue filling, puree strawberries in the bowl of a food processor fitted with the metal blade until smooth (about 15 seconds); set aside.
Place the stand mixer bowl over a simmering pot of water making sure the bottom of the bowl does not touch the water. Whisk the sugar and egg whites until the sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of a stand mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.
To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used.

Author: Laura