This week I'm wanting to at long last wrap up my book original copy. It's been close to 12 months and 75 pounds of sugar, yet I believe I'm at long last there. It has taken longer than anticipated, however I've needed nothing to be so great. In truth, I don't figure it would ever be flawless enough.

All things considered, I trust you'll pardon this short post. Indeed, even with all the subtleties I need to trim up, I was unable to let for the current week go without sharing a formula that I've as of late created and have fallen head over heels for.

I re-composed this formula no under multiple times before hitting the nail on the head. With each come up short, I came ever nearer to letting my strawberry milk whoopie pie dream sneak away. However, with each bomb I discovered some new information. Persistence pays off, companions. Bunch #10 (alright, 11) created the gentlest, most heavenly little strawberry sandwich cakes you can discover.

Also Try Our Recipe : Cherry Cheesecake Egg Rolls


Make the shells:                                       

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp. white vegetable shortening
  • 3/4 cup powdered strawberry milk mix - such as Nesquick brand.
  • 1/2 cup brown sugar
  • 1 whole egg
  • 1 egg white
  • 1 cup heavy cream
  • 2 tbsp milk
  • 1 tsp. baking soda
  • 1 tsp white vinegar

1. Preheat oven to 375 degrees.

2. Line two baking sheets with parchment paper

3. In a bowl whisk together flour, salt, and baking powder, set aside.

4. In the bowl of a stand mixer fitted with paddle attachment, combine vegetable shortening, strawberry milk powder and brown sugar.  Mix until crumbly.

5. Add the egg and egg white, to the mixture and beat well, then add the heavy cream; mix until smooth.

6. In a small condiment cup, combine milk, baking soda and vinegar. Stir well, mixture will foam.

7. Pour baking soda mixture into the batter first and then pour flour mixture in on top.  Mix on low speed until thick and combined.  Scrape down sides and bottom of bowl and mix again until well combined.

8. Transfer mixture to a piping bag or a large zip-top sandwich bag with the corner snipped off.

9.  Pipe batter into heaped 2" rounds widely spaced on the baking sheet - about 6 cakes to a pan.

10. Bake for 7-10 minutes.  Be careful not to over bake.  Cakes are done when they just start to turn golden around the edges.

Fill the shells:

  • 3 cups confectioners' sugar
  • 1 cup unsalted butter, softened
  • 1 tsp. vanilla extract.

  1. Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
  2. Beat on low speed until just combined, then whip at high speed until light and fluffy.

Note: Sweetened whipped cream is also a very good filling for these pies.

Decorate the shells :

  • 2 tbsp. milk
  • Confectioner's sugar


  1. Pour milk into a small bowl.
  2. Add confectioners' sugar a tablespoon at a time while whisking constantly until thickened to piping consistency.
  3. Transfer to a piping bag fitted with a plain piping tip.  I used Wilton #4.
  4. Pour sprinkles on a plate and dip decorated cake top in the sprinkles, brushing the excess away - or sprinkle nonpareils over tops of cakes, letting the excess fall in the plate.

For more detail :

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