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Strawberry whoopie pies and fresh strawberries on an aqua green plate.

Strawberry Whoopie Pie (Gluten-Free)

Josefina Almond Yes
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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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Cookies
Cuisine International
Servings 9 whoopies

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.

Notes

Store the whoopies covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.
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