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Gluten-Free Strawberry Lemon Whoopie Pies

A close-up of one Gluten-Free Strawberry Lemon Whoopie Pie filled with thick white cream, with others blurred in the background.
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Make soft, cake-like gluten-free whoopie pies filled with a bright lemon cream cheese frosting, featuring strawberry flavor in the cake layers.

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 strawberry puree (from fresh or thawed frozen strawberries)
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1 teaspoon lemon zest
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice

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 softened butter and 1 cup 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 strawberry puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the strawberry-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-20 mounds.
  8. Bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted comes out clean.
  9. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the 1/2 cup softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the lemon zest and lemon juice. Beat on medium speed until the frosting is light and fluffy.
  12. Once the cakes are completely cool, spread a generous layer of lemon frosting onto the flat side of one cake layer and top with a second cake layer to form a sandwich.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For the best texture, ensure your butter and cream cheese for the frosting are at room temperature.
  • If the batter seems too thin, chill it for 10 minutes before scooping.

Nutrition

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