Strawberry Whoopie Pies (Print Version)

# Ingredients:

→ For the Strawberry Cake

01 - 2½ cups (300g) all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon kosher salt
04 - ½ cup (113g) unsalted butter, room temperature
05 - 1 cup (200g) granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla paste or extract
08 - ⅔ cup (160ml) whole milk, room temperature
09 - 4 tablespoons freeze-dried strawberries, ground into a powder
10 - Red or pink food coloring (optional)

→ For the Strawberry Cheesecake Frosting

11 - 4 oz cream cheese, cold
12 - ¼ cup freeze-dried strawberries, ground into a powder
13 - ½ cup (60g) powdered sugar
14 - 1 teaspoon vanilla paste or extract
15 - 1 cup (240ml) heavy whipping cream
16 - ½ cup (170g) strawberry jam or jelly

# Instructions:

01 - Line two large baking sheets with parchment paper and preheat the oven to 350°F (190°C).
02 - Sift together the flour, baking powder, and salt in a medium bowl and set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed for 2-3 minutes until light and fluffy.
04 - Add the eggs and vanilla to the butter mixture and mix to combine. Then add the freeze-dried strawberry powder and mix until incorporated. If using food coloring, add it with the milk in the next step.
05 - Add half of the dry ingredients to the mixer and mix on low speed until just combined. With the mixer running on low, add all of the milk (and food coloring if using), then add the remaining flour mixture. Mix until just combined, being careful not to overmix.
06 - Use a 1.5-inch cookie scoop to portion the batter onto the prepared baking sheets. Scrape the scoop against the side of the bowl to ensure a flat bottom, and wipe any excess batter from the sides of the scoop. Place 6 dollops of batter on each cookie sheet, leaving room for spreading.
07 - Dip your finger in a small bowl of water, then gently press down on each mound of batter to flatten it slightly. Pat around the edges to create as even a circle as possible.
08 - Bake the whoopie pie shells for 9-11 minutes or until no moist batter remains on the tops. If baking two pans at once, place them on the middle racks and swap their positions halfway through baking.
09 - Allow the whoopie pie shells to cool completely on the baking sheets. Do not remove them while warm as they may break.
10 - In the bowl of a stand mixer fitted with the whisk attachment, combine the cold cream cheese, powdered sugar, vanilla, and freeze-dried strawberry powder. Whip on medium-high speed for one minute, then scrape down the sides and whisk again.
11 - With the mixer on medium-low speed, slowly drizzle in the cold heavy cream. Increase the speed to high and whip until stiff peaks form and the mixture becomes fluffy.
12 - Transfer the frosting to a piping bag or zip-top bag and cut a ½-inch opening at the tip. Pipe the frosting in a circle around the flat side of one cake, leaving room in the center for the jam and space for the frosting to spread when sandwiched.
13 - Fill the center of the frosting circle with strawberry jam, then gently place another cake on top, flat side down. Press together lightly, taking care not to squeeze the filling out. Repeat with all remaining cakes.
14 - Wrap each whoopie pie tightly in plastic wrap and allow them to mature for at least three hours before enjoying. This resting period allows the flavors to meld and the cakes to soften slightly.

# Notes:

01 - These strawberry whoopie pies combine vanilla cake with real strawberry flavor from freeze-dried berries in both the cake and filling, creating an intensely fruity dessert.
02 - The 'maturing' step is crucial - wrapping the whoopie pies in plastic helps the cake layers soften and the flavors blend beautifully. Don't skip this step for the best texture and taste.
03 - Store the wrapped whoopie pies in the refrigerator for up to four days. For the best flavor and texture, allow them to come to room temperature for about 30 minutes before serving.

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