• "Scone cookies"
  • 1 stick of butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsps. baking powder
  • 3/4 tsp. salt
  • 3/4 cup fat-free plain Greek yogurt
  • 1/4 cup milk
  • 1/2 cup finely chopped strawberries
  • Strawberry Meringue Buttercream Filling:
  • 1/2 cup sugar
  • 2 large egg whites
  • pinch salt
  • 1 stick butter, softened
  • 1/4 cup pureed strawberries

This is another fantastic recipe for Valentine’s Day!

Since I had some strawberries leftover from my parfaits and I wanted to make something festive, I searched online for a recipe with these attributes. I came across a couple of great recipes such as “Vanilla Strawberry Whoopie Pies” from Kokocooks and “Strawberry Whoopie Pies” from The Oprah Magazine. I figured I could combine aspects from both recipes and create my own version.

I expected the cookie part of this recipe to be something like a cake textured cookie, but the end result was a cross between a scone and a biscuit. I was really happy with how they turned out and could probably eat all of them without the filling.


1) Preheat oven to 375ºF. Line baking sheet with parchment paper.

2) Pulse strawberries in a food processor until they are chopped into small pieces, but not pureed.

3) In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in egg and vanilla extract

4) In a medium bowl, sift the flour, salt, and baking powder and stir with a whisk. Add the flour mixture to the butter mixture alternately with the Greek yogurt and milk, beginning and ending with the dry ingredients. Beat until just combined. Fold in strawberry pieces without over mixing. The dough will be pretty sticky.

5) Drop by tablespoons onto prepared baking sheets, leaving a few inches between cookie dough. Bake for 8-10 minutes depending on size. Let them cool completely before filling.

Strawberry Meringue buttercream:

Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more. ( http://www.oprah.com/food/Strawberry-Whoopie-Pies#ixzz1m2MiAVbH)

This was the first time I attempted a meringue based frosting and I found it to be a little too liquidy for the whoopie pies. I added some Truwhip to thicken it up a bit. It tastes amazing, but it made a very messy filling. Next time I would probably stick with a regular strawberry buttercream.


I could probably eat all of these myself they’re so Scrumptious!

This is an easy recipe to play around with. You could definitely mix it up with different kinds of fruit and fillings.



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