The best thing about strawberry picking is how the scent of the sweet little heart shaped berries follows you around for days; your car, your clothes, your kitchen, and your fridge. It's almost too much, but it's never enough. My local farm growing up was Greg's Farm in Red Hook, New York. Every sunny summer weekend was spent hunched over, row after row, picking the ripest of the bunch and leaving some to ripen for next weekend. My mom always said they should have weighed he kids before and after and charged accordingly. I have a hunch they should've weighed the parents too.
So we're adding to the strawberry fun with our strawberry lemonade whoopie pies; lemon-y cakes filled with strawberry frosting. Available all month in our shop, or make your own at home. Here's how;
Strawberry Lemonade Whoopie Pie
Yield: Makes 12 large or 24 small whoopie pies
3 1/2 cups (17 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance)
2 cups (14 ounces) sugar
Zest of one lemon
1 tablespoon egg replacer (recommended: Ener-G)
1/4 cup water
2/3 cup lemon juice
1 teaspoon vinegar
Strawberry frosting, recipe to follow
- Preheat the oven to 350° F.
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder and baking soda and set aside.
- In the bowl of a stand mixer, cream the margarine and sugar with the paddle attachment until light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl.
- In a small bowl, whisk together the egg replacer and water.
- Add egg replacer and lemon zest to the sugar mixture and mix until well combined.
- Combine the lemon juice and vinegar and add to the mixture, alternating with the dry ingredients, and mix until incorporated. Do not over mix.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
- Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
1/4 cup plus 2 tablespoons non hydrogenated vegetable shortening (recommended: Earth Balance)
2 tablespoons non-hydrogenated vegan margarine (recommended: Earth Balance)
1 1/4 ounces strawberry puree, store-bought or homemade*
1 1/2 cups 10x powdered sugar
1 1/2 teaspoons lemon juice
- In the bowl of a stand mixer, whip shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
- Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl.
- On low speed, slowly add sugar a little at a time.
- Add the lemon juice and mix to combine. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes.
Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of frosting on the flat side of half of the cookies. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
*For homemade puree:
1 cup strawberries, hulled, fresh or frozen
- In a medium, heavy-bottomed sauce pan, heat strawberries on medium high heat, stirring constantly until they break down, about 15 minutes.
- Remove from heat and blend with an electric hand emulsifier.
- Return to heat and cook down until most of the liquid is evaporated, about 15 minutes. Let cool completely before using.