Strawberries and Cream Whoopies

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.