Ingredients
125g butter, at room temperature
80g (1/2 cup) brown sugar, lightly packed
100g (1/2 cup) caster sugar
1 tsp vanilla extract
1 egg
1 tsp bicarbonate of soda
375g (2 1/2 cups) plain flour
330ml (1 1/3 cups) buttermilk
Filling
250g punnet strawberries, sliced
300ml double cream
Method (pre-heat oven 170 degrees)
Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
Stir in the bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.
Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.
Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.
Spread the whoopies with cream. Top half the whoopies with strawberries. Top with the remaining whoopies and press lightly to sandwich together. Dust with icing sugar.
125g butter, at room temperature
80g (1/2 cup) brown sugar, lightly packed
100g (1/2 cup) caster sugar
1 tsp vanilla extract
1 egg
1 tsp bicarbonate of soda
375g (2 1/2 cups) plain flour
330ml (1 1/3 cups) buttermilk
Filling
250g punnet strawberries, sliced
300ml double cream
Method (pre-heat oven 170 degrees)
Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
Stir in the bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.
Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.
Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.
Spread the whoopies with cream. Top half the whoopies with strawberries. Top with the remaining whoopies and press lightly to sandwich together. Dust with icing sugar.