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Gluten-Free Strawberry Lemon Whoopie Pies

Close-up of two delicious Gluten-Free Strawberry Lemon Whoopie Pies filled with pink and white cream and jam on a white plate.
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Make soft, cake-like gluten-free whoopie pies flavored with fresh strawberry and bright lemon, filled with a tangy cream cheese frosting.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice, rested 5 minutes)
  • 1/4 cup strawberry puree (from about 3 fresh strawberries, mashed)
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1 cup (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a small bowl, combine the buttermilk, strawberry puree, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-20 mounds.
  7. Bake for 10 to 12 minutes, or until the edges are set and a toothpick inserted comes out clean. The tops should look like soft cake rounds.
  8. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the filling, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and salt, beating until the frosting is light and creamy.
  10. Once the cake rounds are completely cool, spread a generous layer of frosting onto the flat side of one cake round and top with another round, pressing gently to form a sandwich.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best cake texture.
  • For a stronger strawberry flavor, you can add 1-2 drops of red food coloring to the batter.
  • If you prefer a less tangy filling, use powdered sugar instead of cream cheese for a simple buttercream.

Nutrition

Find it online: https://delishdiarist.com/gluten-free-strawberry-lemon-whoopie-pies/