Gluten-Free Strawberry Shortcake Whoopie Pies

Name: Strawberry Shortcake Whoopie Pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 Sandwiches
Ingredients: 2 c. + 2 Tbsp. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 c. unsalted butter, room temperature; 1/4 c. vegetable shortening (Crisco); 1 c. sugar; 1 large egg, room temperature; 2 tsp. vanilla; 1/2 c. sour milk or buttermilk - see notes below**; 1/2 c. sour cream; 1, 16oz container of strawberries, washed, hulled, and sliced; 1/2 c. sugar; 1 1/2 Tbsp. cornstarch; 1 tsp. fresh lemon juice; 1/4 c. water; 1/2 tsp. vanilla; 1/2 c. unsalted butter, room temperature; 1/2 c. vegetable shortening (Crisco); 1 tsp. vanilla; 2 c. powdered sugar; 1/2 Tbsp. cornstarch; 1/2 c. marshmallow fluff; Pinch of salt

Desserts

Apr 23

Written By Kali Terry

There’s something undeniably charming about whoopie pies. Maybe it’s their playful sandwich-like form, or maybe it’s the soft, cake-like texture that evokes a little nostalgia with every bite. But let’s take that classic delight and add a twist — say hello to Gluten-Free Strawberry Shortcake Whoopie Pies: a dessert that walks the perfect line between whimsy and elegance, indulgence and comfort. Vanilla-scented whoopie shells cradle a swirl of marshmallowy buttercream and a jammy strawberry center that tastes like sunshine and strawberry fields. If that’s not summer in dessert form, I don’t know what is. 🍓🍓

Jump to Recipe

whoopie pies with vanilla buttercream and strawberry filling

The Magic of the Mash-Up: Classic Meets Modern, Gluten-Free Style

Strawberry shortcake is a time-honored summer dessert — rustic, refreshing, and romantic. Traditionally, it involves fluffy biscuits, macerated berries, and dollops of whipped cream. Now imagine that familiar flavor, but reimagined into hand-held delights that are as easy to transport to a picnic as they are to devour on your porch swing. That’s what these whoopie pies deliver: a portable shortcake experience with zero gluten and 100% joy.

The vanilla whoopie shells are soft and plush, almost like a cupcake top — but sturdier, designed to sandwich that luscious filling without falling apart. They’re delicate but not crumbly, sweet but not cloying. Using a gluten-free flour blend like Bob’s Red Mill 1:1 ensures they’re accessible to everyone, without sacrificing texture or taste.

🍓 A Burst of Summer in Every Bite

Let’s talk filling. The homemade strawberry compote at the heart of these whoopie pies is where the magic truly unfolds. Fresh strawberries are simmered with just enough sugar to bring out their natural sweetness, while lemon juice adds brightness and depth. A touch of cornstarch thickens it to the perfect spoonable, jam-like consistency — not too runny, not too stiff.

This jammy center is juicy, slightly tart, and rich with natural berry flavor. It cuts through the sweetness of the frosting and complements the tender vanilla shells in a way that feels almost poetic. And since it’s made from fresh strawberries, it actually tastes like strawberries — not the artificial kind, but like real fruit picked at its peak ripeness.

☁️ Fluffy Vanilla Marshmallow Buttercream: Cloud Nine Stuff

Then comes the frosting. Oh, the frosting. It’s a fluffy vanilla marshmallow buttercream, which might just be the softest, dreamiest element of this entire dessert. The combination of butter and vegetable shortening gives it structure and smoothness, while marshmallow fluff adds a light, airy texture that feels like eating a vanilla cloud.

Balanced with just a hint of salt and sweetness from powdered sugar, this frosting is more than just a binder — it’s a flavor bridge between the delicate vanilla shells and the punchy berry filling. The cornstarch keeps it from becoming greasy or overly dense, making it just sturdy enough to hold its shape between the shells without being heavy.

Why You’ll Fall in Love with These Whoopie Pies

Whether you’re making them for a summer picnic, a baby shower, or just a Tuesday afternoon treat, these strawberry shortcake whoopie pies have a way of stealing the spotlight. Here’s why they’re a must-bake:

Gluten-Free Without Compromise: Thanks to a smart flour blend and balanced ingredients, the texture is indistinguishable from traditional recipes.
Fresh + Homemade Everything: From the strawberry compote to the marshmallow frosting, every layer is lovingly crafted.
Perfectly Portable: Unlike traditional shortcake, these don’t need to be assembled on the spot. They travel well and are great for sharing.
All-Season Joy, Especially Summer: Sure, you can make them in any season, but they’re especially radiant when strawberries are in full bloom.
A Textural Masterpiece: Soft, pillowy, juicy, creamy — every bite is a journey through contrast and harmony.

Pro Tips for Whoopie Pie Perfection

Don’t overbake: You want the shells to be soft and cake-like, not dry. Look for barely golden edges and springy tops.
Cool completely before filling: Otherwise, your lovely marshmallow buttercream might melt into a sad puddle.
Use a piping bag for neater assembly: It helps keep the fillings more even and pretty.

Let the baking begin!

gluten-free strawberry shortcake whoopie pies

stack of whoopie pies with strawberry filling and vanilla buttercream

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- Do not overbake the whoopie pie shells.

These Gluten-Free Strawberry Shortcake Whoopie Pies are more than just a treat — they’re an experience. From the moment you take your first bite, with the tender vanilla cake giving way to a cool swirl of marshmallow cream and a ruby-red burst of strawberries, it’s pure bliss. They’re nostalgic but inventive, playful yet polished. The kind of dessert that makes you pause, smile, and maybe reach for a second (or third).

So the next time strawberries are in season — or you just want to channel summer vibes — give this recipe a spin. It’s a fresh take on a beloved classic, and honestly? It might just be better than the original.

Would you serve these for a brunch, a picnic, or maybe just a cozy night in with a cup of tea?