Chocolate Strawberry Shortcake Whoopie Pies Recipes

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

CHOCOLATE WHOOPIE PIES WITH FRESH STRAWBERRIES AND BRULEED MARSHMALLOWS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside.
• For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder.
• In a third bowl, combine the milk and sour cream.
• Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process.
• With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop.
• Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes.
• Preheat the oven to a broil and set a rack 6 inches from the broiler.
• When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries.
• Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies.
• Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly.
• For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.