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Gluten-Free Strawberry Lemon Whoopie Pies

Two stacked Gluten-Free Strawberry Lemon Whoopie Pies with thick, creamy yellow filling.
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Make tender, moist gluten-free whoopie pies featuring a bright strawberry cake base and a tangy lemon cream filling.

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, rested 5 minutes)
  • 1/4 cup strawberry puree (strained, from about 3 large strawberries)
  • 1 teaspoon lemon zest
  • 1/2 cup unsalted butter, softened (for filling)
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 1/4 cup freeze-dried strawberry powder (or 1 tablespoon strawberry extract)
  • Pinch of 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 the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the buttermilk, strawberry puree, and lemon zest.
  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. The batter will be thick.
  7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get 18-20 mounds.
  8. Bake for 12 to 14 minutes, or until the edges are set and a toothpick inserted comes out clean. The tops should spring back lightly when touched.
  9. Cool the cakes on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the filling, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed.
  11. Add the lemon juice, lemon extract, strawberry powder, and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3-4 minutes. Add more powdered sugar if the filling is too soft.
  12. Once the cakes are completely cool, pair them up by size. Place a generous spoonful of filling on the flat side of one cake and top with the flat side of another cake to form a sandwich.

Notes

  • Use a good quality gluten-free flour blend that contains xanthan gum for the best texture.
  • For the brightest strawberry flavor in the cake, use strained puree. For the filling, freeze-dried strawberry powder provides intense color and flavor without adding excess moisture.
  • If you prefer a cream cheese filling, substitute 4 ounces of softened cream cheese for half of the butter in the filling recipe.

Nutrition

Find it online: https://cookifyme.com/glutenfree-strawberry-lemon-whoopie-pies/