Strawberry Whoopie Pies

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the egg until blended.

Sift in the flour, bicarbonate of soda and salt and gently stir in, until incorporated. Stir in the vanilla and buttermilk until smooth and thick -you may not need all the buttermilk.

Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.

Bake for 10-15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the filling: purée the strawberries in a food processor or with a hand-held mixer. Pass the purée through a sieve and stir in the icing sugar.

Whisk the cream until stiff and fold into the strawberry purée. Put the strawberry cream into a piping bag.

Pipe swirls of the filling onto the flat side of a cold cake. Place another half, flat side down, on top of the filling then press both halves together lightly.

For the icing: sift the icing sugar into a bowl and gradually beat in enough water to give a smooth, thick icing. Spread the icing over the top of the whoopie pies.