Bella Berry Whoopie Pies
Celebrate the flavors of summer with these Bella Berry Whoopie Pies, made using Dilettoso’s new certified organic, certified gluten-free berry mix. Soft, fluffy, and bursting with bright berry flavor, they’re filled with two seasonal creams: a zesty lemon and a basil mascarpone whip. Perfect for picnics, parties, or a sweet summer treat, these whoopie pies are easy to make and impossible to resist. Let’s get baking!
COOKIE ROUNDS
1 box (283g) Dilettoso Bella Berry baking mix
2 large eggs
1/2 cup (109g) vegetable oil
1/2 cup (121g) whole milk, can also use skim or almond milk
1 tsp good vanilla extract or vanilla bean paste
1 tsp baking powder
1/2 tsp salt
BASIL MACARPONE WHIP
1/2 cup (112g) mascarpone cheese, cold
1/2 cup (121g) heaving whipping cream, cold
1/3 cup (40g) powdered sugar (adjust to taste)
1-2 tbsp fresh basil, very finely chopped/minced
1/2 tsp good vanilla extract or vanilla bean paste
Pinch of salt
LEMON CREAM FILLING
1/2 cup (1 stick; 113g) unsalted butter, softened
1 and 1/2 cups (168g) powdered sugar
2 tbsp fresh lemon juice (about a half a lemon)
1 tsp lemon zest, finely grated (from 1 lemon)
1/2 tsp good vanilla extract or vanilla bean paste
1/2 tsp salt
*If the filling is too soft, chill it for 15–20 minutes before assembling. You can also add a bit more powdered sugar to stiffen it, or more lemon juice for tang.
Instructions
Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the Bella Berry baking mix, baking powder, and salt. Add the eggs, milk, oil, and vanilla extract, and whisk until just combined. Let the batter rest for about 10 minutes.
Using a cookie scoop, portion the batter onto the lined baking sheet, leaving about 2 inches of space between each mound. Bake for 10–12 minutes, or until the tops are set and gently bounce back when pressed.
While the cookies are baking, prepare the basil mascarpone whip. Finely mince the basil leaves. In a cold mixing bowl, combine mascarpone, heavy cream, powdered sugar, vanilla, and salt. Whip on medium-high speed until soft peaks form — be careful not to overbeat. Gently fold in the chopped basil. Chill for 10–15 minutes before piping.
Next, make the lemon cream filling. In a separate bowl, beat the softened butter on medium speed until creamy (about 1 minute). Gradually add the powdered sugar and beat until fully incorporated. Mix in the lemon juice, lemon zest, vanilla extract, and salt. Continue beating for another 1–2 minutes, until light and airy. Chill for 10–15 minutes before piping.
Once the cookies are done baking, let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To assemble, transfer the fillings into piping bags fitted with tips (or simply use an offset spatula or regular spoon). Pipe your desired filling onto the flat side of one cookie, then gently press a second cookie on top to create a sandwich. Chill the assembled whoopie pies for about 5 minutes to set before serving. Enjoy!
