These Chocolate Whoopie Pies with Strawberry Frosting are a match made in heaven! The rich little chocolate cakes combined with the sweet and creamy strawberry buttercream create a marriage of flavors that dance on your tongue! Best yet, this whoopie pies recipe is gluten free, nut free, egg free and can easily be vegan! If you're a chocolate and strawberry lover, this recipe is for you!
These Chocolate Whoopie Pies with Strawberry Frosting are essentially mini chocolate cake sandwiches! The cakes are rich and delicious but the richness is offset by the sweet strawberry frosting in the center! It's the same frosting we use in our Strawberry Filled Cupcakes and in our Vanilla Strawberry Cake and it's oh so delicious!
For more chocolate recipes with strawberries, try my Strawberry Shortbread Cookies, my Strawberry Chocolate Cookies, my Strawberry Red Velvet Cake and my Vegan Flourless Chocolate Cake.
Reasons To Love These Chocolate Whoopie Pies
- Allergy Friendly- These whoopie pies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- They are made up of soft mini chocolate cakes!
- Strawberry Buttercream- This is a homemade buttercream frosting is made from fresh or frozen strawberries!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Baking Powder and Baking Soda- We need both leavening agents to get that nice height.
- Kosher Salt- Brings all the flavors out.
- Unsalted Butter or Vegan Baking Sticks- Don’t use softened or melted; the cakes will spread way too much instead of rise. For the frosting, only use room temperature butter. If using vegan butter in the frosting, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Light Brown Sugar- Using light brown vs granulated adds a little extra moisture into the cakes.
- Cornstarch and Water- These whoopie pies have no egg so this mixture helps bind everything together.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk to keep the crumb light and to help the cake rise.
- Strawberries- You can use fresh or frozen. I like to use frozen in this recipe because the frozen ones tend to create more liquid when they are cooked down. If using fresh, you may need more than 1 ¾ cups of sliced strawberries to create the needed 4 tablespoons of strained strawberry syrup.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into a Vegan Dessert
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 2 cups packed AP flour (336 grams).
- Make sure to use 1 cup packed cocoa powder (116 grams).
- Use 1 ¼ cups of milk.
- Only use 1 tablespoon plus 1 teaspoon white vinegar.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Whoopie Pies with Strawberry Frosting
Here are the step by step instructions to make these chocolate whoopie pies!
Step 1: Make The Homemade Buttermilk
Measure out the milk and stir in the white vinegar. Let it sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Cream Together the Butter and Light Brown Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and the light brown sugar until it is soft and creamy. About 2-3 minutes.
Step 5: Add the Liquid Ingredients
Slowly beat the cornstarch water mixture, milk mixture and vanilla into the creamed butter and sugar. It will look chunky. This is normal.
Step 6: Add in the Dry Ingredients
Slowly beat in the dry ingredients, a little at a time, until just combined.
Step 7: Scoop the Batter and Shape into Domes
Using an ice cream scoop or a large cookie scoop, place scoops of batter onto the lined baking sheet about 2-3 inches apart.
Using slightly wet fingers, gently press down on the batter to make domes instead of balls.
Step 8: Bake and Reshape
Bake the whoopie pies at 400 degrees Fahrenheit for 12-13 minutes until risen and slightly springy when carefully touched.
If they’re not perfectly round, carefully use a round cookie cutter to trim off any misshapen parts.
Step 9: Cook the Strawberries and Sugar
In a saucepan set over medium heat, cook the granulated sugar and strawberries until they are syrupy. 5-8 min. It will still appear chunky and that’s fine.
Step 10: Strain the Strawberries and Cool
Set a mesh colander over a bowl. Pour the strawberry liquid through the strainer and set aside to let cool.
Step 11: Make the Strawberry Frosting
Beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, salt, the cooled strained strawberry liquid (4 tablespoons) and the vanilla until smooth and combined.
Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 12: Assemble the Whoopie Pies
Using a butter knife or small icing spatula, frost the flat side of half the chocolate cakes. Place the other flat side of the unfrosted cakes on top.
Expert Baking Tips
- Make the Homemade Buttermilk- Measure out the milk. Add in the white vinegar and stir to combine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the whoopie pies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the pies will not be as dark as mine. Do not use dark alone; it will make your chocolate whoopie pies too dry, chalky and bitter. And like the flour, use packed cups of cocoa powder.
- Use Room Temperature Butter/Vegan Baking Stick- Do not use melted butter. You want to cream the sugar and the butter together into a soft fluffy consistency. If you use melted butter, you will not be able to cream them together properly and the cake will not be as fluffy. Also, do not use softened or melted butter in the frosting, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are when placed when baked. If you leave it in a ball or misshapen, that’s how it will remain when baked. When the batter is on the baking sheet, use lightly wet fingers to smooth the tops and to create a round dome shape.
- You Can Make the Syrup Ahead of Time- You can make the 4 tablespoons strawberry syrup the night before. Store it in the fridge in an airtight container or in a bowl covered with plastic wrap.
- Use Fresh/Frozen Strawberries when Making the Buttercream- Many people make strawberry frosting with freeze dried strawberries. When I was looking for freeze dried ones I discovered many companies make them in facilities that also process gluten and nuts. The safer route is to use fresh or frozen.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the pies and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make the cakes the night before.
Store unfrosted whoopie pies in an airtight container at room temperature and then assemble them with the frosting prior to serving.
If you want them to look pretty, yes I would.
Many gluten free flour batters have a way of staying exactly as they are when placed when baked. If you leave it in a ball or misshapen, that’s how it will remain when baked. When the batter is on the baking sheet, use lightly wet fingers to smooth the tops and to create a round dome shape.
If the mini pies are not perfectly round, use a round cookie cutter to trim off any misshapen parts.
Storing: Store the whoopie pies in an airtight container or individually wrap each in aluminum foil for up to 2 days in the fridge.
Let each whoopie pie come to room temperature prior to serving.
Freezing: Individually wrap each whoopie pie in aluminum foil and pop them in a zip top bag. Freeze for up to 30 days.
To defrost, put the whoopie in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until they are room temperature and soft.
More Strawberry Dessert Recipes You'll Love
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📖 Recipe
Chocolate Whoopie Pies with Strawberry Frosting
Ingredients
For the Chocolate Whoopie Pies
- 1 ½ cups milk
- 1 ½ tablespoons white vinegar
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup cocoa powder (I use ½ cup dutch or natural unsweetened and ½ cup dark)
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups light brown sugar , packed
- 1 teaspoon pure vanilla extract
For the Strawberry Frosting
- 1 ¾ cups quartered strawberries , fresh or frozen
- ¾ cup granulated sugar
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 3 tablespoons water , room temperature
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Measure out 1 ½ cups milk. Add in 1 ½ tablespoons white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, 1 cup cocoa powder, ¾ teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon kosher salt until combined.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups light brown sugar until soft and creamy. About 1-2 minutes.
- Slowly beat the cornstarch water mixture, the homemade buttermilk and the 1 teaspoon pure vanilla extract into the creamed butter and sugar. Beat until combined.
- Slowly add in the gluten free flour mixture to the wet ingredients, a little at a time, and beat until just combined.
- Using an ice cream scoop or a large 2 ounce cookie scoop, scoop the batter onto prepared baking sheets making sure to leave 2 inches in between each scoop.
- Get your fingers wet and gently using your fingers, press down the batter to make a dome instead of a ball. Gluten free batter has a way of staying exactly as it is placed down, so if you leave it in a ball shape or misshapen, that’s how it will end up when baked.
- Bake for 12-13 min until risen and springy when carefully poked.
- If they come out of the oven not perfectly round, carefully use a round cookie cutter to trim off any misshapen parts.
- Let them cool on the baking sheet and after a few minutes transfer to a cooling rack.
Make the Strawberry Frosting
- Make the frosting while the whoopie pies are baking.In a small saucepan set over medium heat, combine the 1 ¾ cups quartered strawberries and ¾ cup granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified a bit and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.
- Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have about 4 tablespoons of liquid.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the ½ cup room temperature unsalted butter until creamy. About 2-3 minutes.
- Slowly beat in the 4 cups confectioners’ sugar, strained strawberry liquid (4 tablespoons), 1 pinch kosher salt and 1 teaspoon pure vanilla extract. Beat until smooth and combined.Slowly add in the 3 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.If the strawberry liquid solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.
- Using a butter knife or a small spatula, frost the flat side of half the little cakes. Place the other flat side of the unfrosted cakes on top. Enjoy!
michelle says
these were a HIT!!! i made them in place of a graduation cake for sometning fun for my cousin, and they couldn’t stop eating them. the texture was perfect, and the taste was incredible. i decided to get creative and added a bit of strawberry jam in the center by making a well around the middle with buttercream and loved it. 10/10 recipe!!!
Lee says
Love the idea of the jam!!!! Thanks so much!
nancy says
this woopie pie recipe was easy to follow. it was an absolute hit with my family and brought be back to my childhood days.
John says
So easy to make these Whoopi Pies! They’re a fan favorite!
Lee says
Thank you! Glad you like them!