Step-by-Step Cakes by DK Publishing

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Strawberries and Cream Whoopie Pies

Best served immediately, these strawberry layered whoopie pies

make a lovely addition to a traditional afternoon tea.

Ingredients

12 tbsp unsalted butter, softened

¾ cup light brown sugar

1 large egg, at room temperature

1 tsp pure vanilla extract

13 ⁄ 4 cups all-purpose flour

½ cup cocoa powder

2 tsp baking powder

1 tsp salt

(^2) ⁄ 3 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
(^2) ⁄ 3 cup heavy cream, whipped
9oz (250g) strawberries, sliced
confectioner’s sugar, for dusting
Method
1 Preheat the oven to 350°F (180°C). Line
several baking sheets with parchment paper.
MAKES
20 PIES
40
MINS
12
MINS
4 WEEKS,
UNFILLED
Cream together the butter and sugar until
fluffy. Beat in the egg and vanilla. In a
separate bowl, sift together the flour, cocoa
powder, baking powder, and salt. Mix the dry
ingredients and the milk into the batter by
turns, a spoonful at a time. Fold in the yogurt.
2 Put heaping tablespoons of the batter
onto the baking sheets, leaving space for
the mixture to spread. Roll into smooth balls
with wet hands, then press down gently onto
the baking sheets.
3 Bake for 12 minutes, until well risen. Leave
the pies for a few minutes, then turn out to
cool completely on a wire rack.
4 Spread the whipped cream on half the
cakes. Top with a layer of sliced strawberries
and a second cake. Dust with confectioner’s
sugar and serve immediately.
Ingredients
12 tbsp unsalted butter, softened
(^3) ⁄ 4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
11 ⁄ 2 cups all-purpose flour
(^2) ⁄ 3 cup cocoa powder
(^1) ⁄ 2 tsp baking powder
(^1) ⁄ 2 tsp salt
(^2) ⁄ 3 cup whole milk or buttermilk
2 tbsp Greek yogurt or thick plain yogurt
8oz (225g) canned black cherries, drained,
or use frozen, defrosted
9oz (250g) mascarpone
2 tbsp sugar
Method
1 Preheat the oven to 350°F (180°C). Line
several baking sheets with parchment
paper. Cream the butter and brown sugar
until fluffy. Beat in the egg and vanilla.
2 In a bowl, sift the flour, cocoa, baking
powder, and salt. Mix the dry ingredients
and the milk into the batter, in alternate
spoonfuls. Fold in the yogurt. Chop 4oz
(100g) of the cherries and fold these in, too.
3 Place heaping tablespoons onto the
baking sheets, leaving space between them.
Roll into smooth balls with wet hands, then
press down gently onto the baking sheets.
Bake for 12 minutes. Transfer to a wire rack.
4 Purée the remaining cherries until smooth.
Mix the blended cherries and sugar into the
mascarpone until well mixed; alternatively,
leave a ripple effect in the filling. Spread
1 tablespoon of the filling onto the flat side
of each cooled cake half, and sandwich
together with the remaining halves.
STORE Best eaten the day of baking but can
be stored for 1 day in the refrigerator.
Black Forest
Whoopie Pies
A modern imitation of the famous
gâteau, using canned cherries.
MAKES 20
PIES
40
MINS
12
MINS
4 WEEKS,
UNFILLED