Chocolate Strawberry Whoopie Pie Recipe
A variation on the classic recipe, this whoopie pie recipe infuses strawberries into the cream filling for a nice twist on the classic dessert cookie.
Servings 11 Pies
Equipment
- Stand Mixer
- spice grinder (optional but recommended)
Ingredients
Cakes
- 113 grams Unsalted Butter, softened (8 tbsp)
- 213 grams light brown sugar (1 cup)
- 1 tsp Espresso Powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¾ tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1 Large Egg, room temperature
- 43 grams cocoa powder (½ cup)
- 280 grams all-purpose (AP) flour (2-⅓ cups)
- 227 grams milk, room temperature (1 cup)
Filling
- 177 grams Vegetable shortening (1 cup)
- 113 grams Powdered Sugar (1 cup)
- 164 grams Marshmallow fluff (1-⅓ cup)
- 1-½ tsp vanilla extract
- ¼ tsp Kosher Salt
- 1 tbsp Water
- 10 grams freeze-dried strawberries (~1 tbsp)
Instructions
Cake Instructions
- Preheat the oven to 350℉ and set a rack in the middle of the oven. Line two baking trays with parchment.
- In the bowl of a stand mixer, combine the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla. Beat until light and fluffy.
- Add the egg to the butter mixture and beat until smooth. Add the cocoa powder and mix until combined.
- Add a third of the flour to the mixture and a third of the milk to the mixture and mix until combined. Repeat twice more with another third of the flour and milk.
- Scrape the sides of the bowl to ensure all ingredients have been fully incorporated and mixed.
- Using a medium cookie scooper, drop a scoop of batter the size of a ping pong ball onto the lined baking tray. Leave at least 2" to allow for spreading of the batter.
- Bake for 12 minutes. The tops of the cookies should be set and firm to the touch.
- Remove the trays from the oven and let the cakes cool for 5-10 minutes in the tray. Using a spatula, remove the cakes from the tray and let fully cool on a wire rack.
Filling Instructions
- In the bowl of a stand mixer, add the shortening, sugar, and marshmallow fluff. Using the paddle attachment, mix until combined.
- In a spice grinder, add the freeze-dried strawberries and grind until a fine powder. A mortar & pestle can also be used.
- Add the strawberry powder to the filling and mix until well combined.
Assembly
- Place a generous spoonful of filling on the flat side of one of the cakes and sandwich closed with another cookie. Repeat with the remainder of the cookies and filling. The filling can be transferred to a pastry bag with a star tip if you'd like to get fancy with your presentation.
- Wrap each whoopie pie in plastic wrap until ready to serve. Store at room temperature for up to 3 days.