Strawberry Shortcake…..Mmmmm sure brings back so many memories eating that. There are so many ways you can have this dessert. These Strawberry Whoopie Pies are a fun way to enjoy this classic.
As you know from previous posts, whoopie pies are one of my favorite cakes/cookies. You get this trifecta thing going here with cake, icing, and sandwich cookie enjoyment.
Redo on a Classic
Strawberry Shortcake looking back has always been a favorite of mine. I love the yellow cake, the fresh strawberries, and the creamy filling. It’s the perfect texture combination and reminds me so much of summer.
I even love the ice cream version sold at the local ice cream shop.
Time to Get to Work
For this version of whoopie pie, I start with a basic whoopie pie recipe. You can get the recipe here for the filling and the cake. It’s my go-to and it’s so moist and delicious.
However, after scooping out the batter to be baked, here is my twist, I top each scoop with a vanilla wafer crumb topping I had leftover from making peach cobbler, before baking them off.
I really love the crumb topping on these, I think they give these pies another visual and textural element.
After they have cooled, I pipe the buttercream around the edges leaving just a small opening in the center. The buttercream acts like a wall so none of the jam can leak out.
In goes the strawberry jam, just enough to give it some color and taste. Be careful not to overfill with jam or your guests might get a messy shirt.
The tops are placed over the filling and gently press to adhere to the buttercream.
These taste just like a strawberry shortcake. The pies act like the cake and you get the creaminess of the buttercream with the strawberry jam. YUM! You could also put some diced strawberries on top of the jam to give it another level of texture.
If you love whoopie pies, check out some of my other creations: