Last week as I floated around Pinterest, I noticed delicious looking Strawberry Shortcake cookies. I loved the idea, but I didn’t love the recipes. Heavy cream in every one I clicked on! Though I usually have some milk in the house, I like to use Almond Milk whenever possible, and it is almost always possible. I feared that it may just ruin this recipe however, so I decided to keep brainstorming.
I have been eyeing up Whoopie Pies online for years, so I thought – why not give that a try! I have absolutely no regrets about this recipe.
I ended up concocting a recipe for Strawberry Lemon Whoopie Pies based on Chocolate Whoopie Pie recipe. The lemon zest brought the cake-like cookies to a whole new level, and they would certainly be a hit without the creamy filling.
I hope you enjoy these as much as we did! Happy Food Friday!
Ingredients for Cookies
2 cups flour (organic)
1 tsp vanilla
1 egg
zest of 1/2 lemon
1/4 tsp. salt
1 tsp. baking soda
1/4 cup butter
1 cup sugar
3/4 cup milk
2 cups of diced strawberries
Directions
Combine all wet ingredients and add flour, baking soda, and salt. Stir until combined.
Fold in strawberries & grated lemon zest. Drop by teasponful onto greased cookie sheet (Tip: These babies spread, trust me, go small or test out a few first!)
Bake at 325F for 10 minutes or until golden brown (I found 350 browned the edges too fast). Let stand on cookie sheet for 2-3 minutes & place on rack. They will be very soft while warm.
Cheaters Filling
I definitely took a shortcut on the filling. I didn’t have all the ingredients to make a traditional whoopie pie filling, so I improvised.
I used a can of prepared icing, combined with 2 cups of diced strawberries and a squeeze of lemon juice. Sweet and delicious!
