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RECIPE – STRAWBERRIES & CREAM WHOOPIE PIES

The combination of berries and cream is so simple, and with berries being in abundance right now, The Dairy Farmers of Canada, BC Dairy Association, Alberta Milk, SaskMilk, and Dairy Farmers of Manitoba have teamed up with chefs from across Canada to create new recipes that combine berries and cream.

Chef Julian Bond, Executive Chef and Vice President of the Pacific Institute of Culinary Arts has created a fantastic dessert made with fresh BC strawberries and cream. Here’s the recipe, I’ve made it myself, and it was delicious.

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STRAWBERRIES & CREAM WHOOPIE PIES 

Is it a cookie, a cake or a pie? A Whoopie Pie lets you enjoy the best of all three in bite-size portions with a seasonal blast from your local berry patch.

Preparation time: 1 hour

Baking time: 10 minutes per batch

Yield: About 19 sandwiches

2-¼ cups (550 mL) all-purpose flour

1-¼ cups granulated sugar

¾ cup (175 mL) unsweetened cocoa powder

1 tsp (5 mL) baking soda

1 egg

1/3 cup (75 mL) vegetable oil

1-½ cup (375 mL) buttermilk

1 tsp (5 mL) vanilla extract

 

Macerated Strawberries:

¾ cup (175 mL) water

¾ cup (175 mL) granulated sugar

1-¼ cup (300 mL) diced strawberries

 

Vanilla Whipped Cream:

1-¼ cups (300 mL) 35% whipping cream

1 tbsp (15 mL) icing sugar

1 tsp (5 mL) vanilla

Icing sugar, optional

1. Preheat oven to 375ºF (190ºC) with racks positioned in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper.

2. In a medium bowl, sift together flour, sugar, cocoa powder, and baking soda. In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla; whisk until completely blended.

3. Slowly stir flour mixture into buttermilk mixture; just until combined. Drop level 1-½ tablespoons (22 mL) batter into 12 mounds at least 2-inches (5 cm) apart, repeat on second sheet. Bake for 10 minutes, switching pans on racks hallway, or until puffed and tops spring back when touched. Let cool on pans on racks for 2 minutes. Transfer to racks to cool completely. Repeat with remaining batter.

4. Macerated Strawberries: In a small saucepan, combine water and sugar; heat over low heat, until sugar is dissolved, stirring occasionally. Refrigerate to cool. Stir strawberries into cooled sugar mixture; let stand 10 minutes. Drain sugar mixture.

5. Vanilla Whipped Cream: Meanwhile, in a chilled bowl, whip cream, sugar and vanilla until stiff peaks.

6. To assemble, spread or pipe 2 tablespoons (30 mL) of cream on the flat side of half of the cakes. Top with about 1 tbsp (15 mL) of the macerated strawberries. Sandwich with remaining cakes. Dust with icing sugar if desired.

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Chef’s Tips: Vanilla whip cream can be prepared in advance and stored in refrigerator.

Macerating your berries with sugar results in a softened berry in delicate syrup. The result is sweet, brightly acidic and tender strawberries that make an ideal filling for your Whoopie Pie.

You can replace buttermilk with sour milk. Add 1-½ tbsp (22 mL) white vinegar (or lemon juice) to 1-½ cup (375 mL) milk. Let rest a few minutes before using.

 

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