White Chocolate Strawberry Whoopie Pies
The red rose was the favorite flower of Venus, the Roman goddess of love. The color red stands for strong romantic feelings making the red rose the flower of love. So it is natural that the strawberry turns up in many Valentines desserts.
I found myself making a huge mess in the kitchen today experimenting with these Whoopie Pies. Not because they are difficult, but because I wanted to get them just so for the pictures for you guys. I felt like that lady from the Rice Krispie Treats commercial back in the day. When she is standing in the kitchen reading a book and then throws flour on her face and comes out with a plate of treats. Only I didn’t need to throw flour on my face. I am pretty sure it made it there all by itself.
This is a great recipe if you are feeding a crowd or you have a bake sale because it makes a huge amount of pies. If you are just making them for your family, you may want to think about halving the recipe or freezing some for later.
White Chocolate Strawberry Whoopie Pies
Print Recipe
Ingredients
Whoopie
- 1 cup shortening or butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or milk with 1 tsp vinegar
- 2 teaspoons baking soda
- 1/2 cup hot water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup white chocolate chipsFilling
- 1 1/2 cups shortening
- 4 cups powdered sugar
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 1/2 tablespoons vanilla extract
- 2 egg whites beaten
- 1/4 cup pureed strawberries
- 4-5 drops red food coloring
Instructions
Whoopie
- Preheat the oven to 400 degrees F.
- Line cookie sheets with parchment paper.
- In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy.
- Beat in the eggs one at a time then stir in the vanilla and buttermilk.
- Combine the flour and salt, stir into the creamed mixture.
- Stir together the baking soda and hot water then mix them into the batter last. Stir in White Chocolate chips.
- Drop by tablespoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven, until firm but not overbaked.
- Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.Filling
- Use a store bought frosting or make this...
- To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy.
- Gradually beat in the milk, strawberries, and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.
- Refridgerate or freeze uneaten pies.
Preheat the oven to 400 degrees F.
Line cookie sheets with parchment paper.
In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy.
Beat in the eggs one at a time then stir in the vanilla and buttermilk.
Combine the flour and salt, stir into the creamed mixture.
Stir together the baking soda and hot water then mix them into the batter last. Stir in White Chocolate chips.
Drop by tablespoonfuls onto the prepared cookie sheet. I made mine a little bigger 😉
Bake for 8 minutes in the preheated oven, until firm but not overbaked.
Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Use a store bought frosting or make this…
To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners’ sugar and 1/4 cup of flour until light and fluffy.
Gradually beat in the milk, strawberries, and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.
Refridgerate or freeze uneaten pies.
