Homemade Strawberry Whoopie Pies (Gluten-Free)
These GF strawberry whoopie pies are soft, colorful, and bursting with berry flavor. They combine soft cookies and creamy strawberry filling for a bakery-style treat you can make at home. Ideal for spring or summer gatherings.
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Summer berry desserts
These homemade strawberry whoopie pies are soft, fluffy, and filled with a smooth and creamy strawberry frosting. They are made with fresh strawberries and look super cute on any table. For more strawberry desserts, here is the link to an easy panna cotta.
Light, fruity, and perfectly pink, they are perfect for Valentine’s Day, spring parties, or anytime you crave a fruity treat. You can make the cookies and the frosting ahead, and assemble the whoopies pie at the moment of serving.
How to make this gluten-free strawberry recipe
For the cookies:
Whisk gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In another bowl, cream butter and sugar until light and smooth. Beat in eggs and vanilla extract. Add the dry ingredients alternately with buttermilk, beating well after each addition.
Toss the chopped strawberries and lemon zest in a small bowl with the remaining 1 tablespoon of gluten-free flour. Gently fold into the dough. Let the dough rest, covered, in the fridge for at least 1 hour while you prepare the filling.
Preheat oven to 350°F (180°C)—line baking sheet with silicone mats or parchment paper.
Drop tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Bake for 10-12 minutes until the edges begin to brown.
Let cool before removing to a wire rack to cool completely.
For the filling:
Beat the butter, cream cheese, chopped strawberries, and vanilla extract in a large bowl. Gradually beat in confectioner’s sugar until you get the desired consistency. Let it rest for at least 30 minutes.
Assemble:
Spread the strawberry filling on the bottom of a cookie and cover with another cookie. Repeat the process with the remaining cookies.
Store the whoopies covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.
Baking tips for this summer dessert
- Resting time: let the batter and the frosting rest for the best results.
- Room temperature: Room temperature eggs, butter, and cream cheese frosting are better.
- Size: keep in mind that batter spreads slightly for the Whoppie size, and leave space between each.
- Strawberries: Choose ripe but firm berries. Bright red all over, with no white or green tips. Avoid overripe.
- Cream cheese: full-fat and firm cream cheese.
For more gluten-free strawberry recipes
Strawberry Whoopie Pie (Gluten-Free)
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups plus 1 tablespoon of gluten-free flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup buttermilk
- 1 cup strawberries, chopped
- 2 teaspoons lemon zest
For the strawberry filling:
- 1/4 cup unsalted butter, softened at room temperature
- 1/4 cup cream cheese, softened at room temperature
- 1/2 cup strawberries, chopped
- 1/2 teaspoon vanilla extract
- 1 and 3/4 cup confectioner's sugar
Instructions
For the cookies:
- Whisk gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In another bowl, cream butter and sugar until light and smooth. Beat in eggs and vanilla extract. Add the dry ingredients alternately with buttermilk, beating well after each addition.
- Toss the chopped strawberries and lemon zest in a small bowl with the remaining 1 tablespoon of gluten-free flour. Gently fold into the dough.
- Let the dough rest covered in the fridge for at least 1 hour while you make the filling.
- Preheat oven to 350°F (180°C)—line baking sheet with silicone mats or parchment paper.
- Drop tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Bake for 10-12 minutes until the edges begin to brown.
- Let cool before removing to a wire rack to cool completely.
For the filling:
- Beat the butter, cream cheese, chopped strawberries, and vanilla extract in a large bowl. Gradually beat in confectioner’s sugar until you get the desired consistency. Let it rest for at least 30 minutes.
Assemble:
- Spread the strawberry filling on the bottom of a cookie and cover with another cookie. Repeat the process with the remaining cookies.