Strawberry Whoopie Pie (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.
Ingredients
For the cookies:
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups plus 1 tablespoon of gluten-free flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¼ cup buttermilk
- 1 cup strawberries, chopped
- 2 teaspoons lemon zest
For the strawberry filling:
- ¼ cup unsalted butter, softened at room temperature
- ¼ cup cream cheese, softened at room temperature
- ½ cup strawberries, chopped
- ½ teaspoon vanilla extract
- 1 and ¾ cups powdered 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 powdered 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.
Notes
Store the whoopies covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.