Ingredients

• 125g butter, at room temperature
• 80g (1/2 cup) brown sugar, lightly packed
• 100g (1/2 cup) caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 teaspoon 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

• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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.