• Line two large baking sheets with parchment paper and preheat the oven to 350℉/190℃.
• Sift together the flour, baking powder, and salt and set aside.
  2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium high speed for 2-3 minutes.
  ½ cup unsalted butter, 1 cup granulated sugar
• Add the eggs and vanilla and mix to combine, then add the strawberry powder.
  2 large eggs, 2 teaspoons vanilla paste or extract, 4 tablespoons freeze dried strawberries
• Add half of the dry ingredients and mix on low speed.
• Add a touch of food coloring (if using), then with the mixer running on low, add in all of the milk, and finally, the rest of the flour. Mix until just combined.
  red or pink food coloring, ⅔ cup whole milk
• Use a 1.5 inch cookie scoop to scoop out the batter. Scrape it off on the side so the bottom is flush, and use a clean finger or paper towel to wipe off any excess batter from the sides of the scoop.
• Add 6 dollops of batter to each cookie sheet.
• Get a small bowl of water, dip your finger into it then gently press down all over the batter mounds to flatten them. Also pat around the edges to make as even of a circle as possible.
• Bake the whoopie pie shells for 9-11 minutes or until you see no moist batter on the very tops. If baking two pans at a time, use the middle racks and switch pans at half.
• Allow the whoopie pies to cool completely on the pan.

Strawberry Cream Cheese Frosting

• Add the cold cream cheese, powdered sugar, vanilla, and freeze dried strawberry powder to the bowl of a stand mixer fitted with the whisk attachment.
  4 oz cream cheese, ½ cup powdered sugar, ¼ cup freeze dried strawberries, 1 teaspoon vanilla paste or extract
• Whip the mixture on medium high speed for one minutes, then scrape down the sides and whisk.
• With the mixer on medium low, drizzle in the cold heavy cream, then increase the speed to high and whip until stiff peaks form and the mixture becomes fluffy.
  1 cup heavy whipping cream

Whoopie Pie Assembly

• Transfer the icing to a piping bag or zip top bag and snip ½ inch off of the tip.
• Pipe the frosting in a circle around one of the cake bottoms, leaving room for the frosting to move outwards once sandwiched.
• Fill the inside of the whoopie pie with strawberry jam, then gently place a lid on to close it, gently pressing it together. Take care not to squish the frosting out of the sides.
  ½ cup strawberry jam or jelly
• Repeat with all remaining whoopie pies, then wrap each whoopie pie tightly in plastic wrap.
• Allow the whoopie pies to mature in the plastic wrap or a sealed container for at least three hours before enjoying. They can mature at room temperature, but should be stored in the fridge long term.