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Gluten-Free Strawberry Lemon Whoopie Pies

Close-up of two bright pink Gluten-Free Strawberry Lemon Whoopie Pies filled with thick white cream.
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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 vinegar)
  • 1/4 cup strawberry puree (from about 4 fresh strawberries, mashed)
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup 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 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a small bowl, mix the buttermilk, strawberry puree, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, mixing until just combined. Do not overmix.
  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. They should remain soft.
  8. Let the cake rounds 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 1/2 cup butter 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 on the flat side of one round and top with another round to form a sandwich.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best texture.
  • For a stronger strawberry flavor, you can add 1/4 teaspoon of strawberry extract to the batter.
  • If you prefer a less tangy filling, substitute half of the cream cheese with an equal amount of softened butter.

Nutrition

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