Strawberry Shortcake Whoopie Pies
Did you know it’s National Strawberry Month? It makes perfect sense, given that strawberries are coming into season all over the country right about now. Of course, in the southern climes, they’ve been in season for a while. And in the more northern regions, it may be a while yet before they’re ripe for the picking. But on average, May is when those lovely little berries start to really get going. And they seem to call to our collective psyche, begging us to start working them into recipes ahead of holidays like Mother’s Day, Memorial Day, and the Fourth of July.
Strawberries are not quite in season yet in the Pacific Northwest. A few years ago, we had such an early, warm spring that they were ready in mid-April. This year it’s been so cold and wet, they are taking their sweet time. The plants barely have any blooms so it will be a few weeks before our local berries come in. But I was feeling so impatient for them so I had to purchase some strawberries from the grocery store, which likely had Mexican origins. While local berries always taste best, these were pretty delicious. They were big and juicy and they inspired me to create these delicious whoopie pies. A perfect early strawberry treat.
These tender grain-free whoopie pies have a delicious vanilla cookie and a filling of whipped cream and fresh strawberries. They taste exactly like strawberry shortcake but you can hold them in your hand. They’re easy to make and a lovely Mother’s Day dessert recipe.