- 20 minutes
- 10 minutes
- 15 to 20 whoopie pies
- For pie "shells" or whoopie pie cakes: Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Whisk flour salt and baking powder and set aside. Use paddle attachment on electric mixer and mix shortening strawberry powder mix and brown sugar. Mix until crumbly. Add egg and egg white to mixture and beat well. Add heavy cream. Mix until smooth. In small bowl, mix milk baking soda and vinegar. Stir well. Will foam up. Pour baking soda and vinegar mixture into the batter, then pour flour mixture in on top. Mix on low until thick and combined. Scrape sides into bowl and mix again until fully combined. Transfer mixture into a piping bag and pipe batter into heaped 2 inch rounds, widely spaced on a baking sheet. About six to a sheet. Bake for 7 to 10 minutes. Do not over bake. Done when they are just turning golden around the edges. Let cool on baking sheets. When cool, add cream filling onto a shell, then add another on top of the cream, completing the pie.
- Cream filling: Combine all ingredients, whisk with power Mixer. Beat on low until combined, then whip on high until light and fluffy. Transfer into piping bag and pipe onto cooled pie shells. Put another shell on top of cream filling. Keep in dry container. Do not refrigerate.