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Strawberry Kefir Whoopie Pies

11-12 whoopie pies
Course Dessert
Cuisine American
Keyword cookies
Total Time 1 hour 30 minutes
Servings 12
Author Cherry on My Sundae

Ingredients

Strawberry whoopie pies

  • 5 ounces strawberries, fresh or frozen (about 1 cup)
  • ¼ cup water (50 ml)
  • ½ cup butter softened at room temperature (113 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg
  • ¼ cup strawberry puree (45 grams)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (296 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Lifeway strawberry kefir (125 ml)

Lychee coconut white chocolate filling

  • ¼ cup butter softened at room temperature (57 grams)
  • 4 ounces cream cheese softened at room temperature
  • 1 ½ ounces white chocolate chips
  • 2 tablespoons coconut cream
  • 1 ½ cups powdered sugar (195 grams)
  • 1-2 tablespoons lychee juice
  • ½ cup toasted coconut flakes (48 grams)

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Make strawberry puree. Add strawberries and water to a pot and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes, mashing strawberries as they cook. Remove from heat and puree strawberry mixture. Let cool completely.
  • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg, ¼ cup of strawberry puree, and 1 teaspoon vanilla extract, mixing until well combined.
  • Combine flour with baking powder and salt. Add dry ingredients and kefir alternatively to the cookie batter, starting and ending with flour mixture.
  • Scoop cookie batter onto prepared baking sheets about 3 inches apart, about 2 tablespoons of batter per cookie. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let cookies cool on the baking sheet for 5 minutes. Remove to a wire rack and let cool completely.
  • Meanwhile, make the filling. Combine white chocolate chips and coconut cream in a small heat-safe bowl. Microwave white chocolate chips in 20-second intervals until melted, stirring every interval. Let cool slightly.
  • Cream together softened butter and cream cheese until well combined, about 2 minutes. Add white chocolate mixture, stirring until combined. Add powdered sugar and lychee juice alternatively, mixing until well combined. Start with 1 tablespoon lychee juice and add another if filling is too thick. Transfer filling to a piping bag.
  • Flip over half of the cookies so that the bottoms are facing up. Pipe filling on flipped cookies. Stack other half cookies on top to create whoopie pies. Sprinkle toasted coconut flakes around the edges and serve.