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Gluten-Free Strawberry-Vanilla Whoopie Pies

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Gluten-Free Strawberry-Vanilla Whoopie Pies

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Gluten-Free Strawberry-Vanilla Whoopie Pies Recipe Gluten-Free Strawberry-Vanilla Whoopie Pies Recipe

Get into the berry craze of summer with this fruity, vanilla-scented gluten-free version of your favorite Pennsylvania Dutch treat!

At a glance

Prep
Bake
Total
Yield
10 small whoopie pies

Ingredients

Cakes

  • 3/4 cup almond flour
  • 1/2 cup Gluten-Free Multi-Purpose Flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup freeze-dried strawberries, ground into powder
  • 4 tablespoons soft butter
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon strawberry flavor, optional
  • 1 to 2 drops red food coloring for color, optional

Filling

  • 1/4 cup sliced fresh strawberries
  • 2 tablespoons soft butter
  • 1/4 cup soft cream cheese
  • pinch of salt
  • 1 teaspoon vanilla bean paste (for strongest flavor) or vanilla extract
  • 1 to 2 drops strawberry flavor, optional
  • 2 cups confectioners’ sugar
  • 3/4 cup heavy cream
  • 1 to 2 drops red food coloring for color, optional

Cakes

  • 2 1/4 ounces almond flour
  • 2 3/4 ounces Gluten-Free Multi-Purpose Flour
  • 3 3/4 ounces brown sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 ounce freeze-dried strawberries
  • 2 ounces soft butter
  • 1 large egg
  • 4 ounces milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon strawberry flavor, optional
  • 1 to 2 drops red food coloring for color, optional

Filling

  • 1 1/2 ounces sliced fresh strawberries
  • 1 ounce soft butter
  • 2 ounces soft cream cheese
  • pinch of salt
  • 1 teaspoon vanilla bean paste (for strongest flavor) or vanilla extract
  • 1 to 2 drops strawberry flavor, optional
  • 8 ounces confectioners’ sugar
  • 6 ounces heavy cream
  • 1 to 2 drops red food coloring for color, optional

Cakes

  • 64g almond flour
  • 78g gluten-free multi-purpose flour
  • 106g brown sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 14g freeze-dried strawberries
  • 57g soft butter
  • 1 large egg
  • 113g milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon strawberry flavor, optional
  • 1 to 2 drops red food coloring for color, optional

Filling

  • 43g sliced fresh strawberries
  • 28g soft butter
  • 57g soft cream cheese
  • pinch of salt
  • 1 teaspoon vanilla bean paste (for strongest flavor) or vanilla extract
  • 1 to 2 drops strawberry flavor, optional
  • 227g confectioners’ sugar
  • 170g heavy cream
  • 1 to 2 drops red food coloring for color, optional

Instructions

  1. Preheat the oven to 325° F. Lightly grease two baking sheets, or line them with parchment.
  2. To make the cakes: In the bowl of your stand mixer, stir together the flours, brown sugar, xanthan gum, baking soda, salt and strawberry powder.
  3. Stir in the butter milk, egg, and flavorings, and beat on medium speed for 10 seconds. Stir in drops of food coloring, if using to brighten.
  4. Scoop the batter onto the prepared baking sheet with a cookie-scoop-tablespoon-scoop. Bake the cakes for 10 to 12 minutes; they’ll spring back lightly when pressed. Cool completely before filling.
  5. To make the filling: Beat together the strawberries, butter, cream cheese, salt, and flavors using an electric mixer, until the strawberries have broken down and tinted the mixture pink.
  6. Add the sugar about 1/4 cup at a time, beating until the mixture is light and fluffy.
  7. Beat the heavy cream to stiff peaks, and fold it into the filling mixture until everything is evenly blended.
  8. Spread or pipe the flat side of half the cakes with a thick layer of filling. Top with the remaining cakes, flat side down. If you’re planning to make these ahead, keep the filling in the refrigerator and fill the cakes just before serving.
  9. Serve within an hour or so. Refrigerate any leftovers, well-wrapped. Cakes can be frozen for several weeks; filling should be prepared just before serving.
  10. Yield: 10 small whoopie pies.
  11. [ Add New Instruction ]
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