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Gluten-Free Strawberry Lemon Whoopie Pies

Two bright pink Gluten-Free Strawberry Lemon Whoopie Pies with creamy white filling stacked on a white plate.
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Make soft, cake-like gluten-free whoopie pies with a bright strawberry and lemon flavor profile.

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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups powdered sugar (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 4 ounces cream cheese, softened (for filling)
  • 1 teaspoon lemon extract (for filling)

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 the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the buttermilk, strawberry puree, lemon zest, and lemon juice.
  6. 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.
  7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-20 shells.
  8. Bake for 10 to 12 minutes, or until the edges are set. Let the shells 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 powdered sugar, 1/2 cup butter, and cream cheese until smooth. Add the lemon extract and beat until light and fluffy.
  10. Once the shells are completely cool, pair them up by size. Spread a generous amount of filling on the flat side of one shell and top with another shell to create a sandwich.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for best results. If your blend does not contain it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • For a stronger strawberry flavor, reduce the buttermilk slightly and increase the strawberry puree.
  • If the filling seems too soft, chill it in the refrigerator for 15 minutes before piping or spreading.

Nutrition

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