If you’re a fan of fruity fillings and soft, pillowy cookies, you’ll love these Matcha Strawberry Whoopie Pies. Each one is made with a light, cake-like matcha cookie and filled with a creamy strawberry buttercream that’s sweet, tangy, and naturally pink. They’re bright, fun, and the perfect twist on traditional whoopie pies.
This recipe is a must-try if you’re building your collection of matcha baked goods or looking for creative matcha snacks to share. The strawberry filling adds a fresh, fruity flavor that makes these feel extra special without being complicated.
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Ingredients for Matcha Strawberry Whoopie Pies
This recipe makes about 14 whoopie pies (28 rounds total).
For the Matcha Whoopie Pie Rounds
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup matcha powder (culinary grade)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ¾ cup whole milk
- ¼ cup sour cream or plain Greek yogurt
For the Strawberry Buttercream
- 1 cup unsalted butter, softened (2 sticks)
- 3¾ to 4 cups powdered sugar
- ¼ cup freeze-dried strawberry powder (A thick strawberry jam will also work in a pinch)
- 2–4 tsp milk or cream, as needed
How to Make Matcha Strawberry Whoopie Pies
Step 1: Make the Matcha Batter
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the egg and vanilla.
5. Stir in the sour cream.
6. Add the dry ingredients in three additions, alternating with the milk, and mix until just combined.
The batter should be soft, slightly thick, and scoopable—similar to cake batter.
Step 2: Scoop and Bake
- Scoop 1½ to 2 tablespoons of batter for each round and place them about 2 inches apart on the baking sheets.
- Bake for 9–11 minutes, or until the tops spring back when touched.
- Cool on the baking sheets for a few minutes before transferring to a wire rack.
You’ll get about 28 rounds total, which makes 14 filled whoopie pies.
Step 3: Make the Strawberry Buttercream
1. If using freeze-dried strawberries: Pulse them in a food processor to make a fine powder or crush them using a rolling pin and a plastic bag.
2. In a large bowl, beat the softened butter until creamy.
3. Slowly add the powdered sugar, followed by strawberry powder.
4. Add milk or cream as needed for a fluffy, spreadable texture.
This filling is sweet, creamy, and full of real strawberry flavor—perfect against the earthy matcha cookies.
Step 4: Assemble the Whoopie Pies
1. Match your cookie rounds in pairs by size.
2. Pipe or spoon strawberry buttercream onto the flat side of one round.
3. Top with the second round and press gently to sandwich.
4. Chill for 15–20 minutes for cleaner edges and easy handling.
Pro Tips
- Use freeze-dried strawberry powder: It gives the strongest flavor and doesn’t affect the texture.
- Choose “the good” matcha. Since this is a matcha dessert, the flavor of your final treat depends on the quality of the matcha you use. Make sure you check your matcha and see if it’s labeled as usable for baking. Sometimes the matcha you get at the grocery store isn’t meant for baking.
- Pipe for a polished look. If you want uniform frosting distribution, use a piping bag to add the filling. It’s faster, cleaner, and gives that perfect bakery-style swirl. I like to use the Wilton 1M tip for a pretty swirl and start at the center of the round and work my way out.
- Chill the assembled pies so they hold together better. Also, wrap individual whoopie pies in plastic wrap if you can. If you don’t want to go with plastic wrap, you can stack them with parchment paper between the whoopie pies so they don’t stick.
- Keep them small: These are rich and flavorful, so two-tablespoon rounds are just the right size.
FAQs
Can I make these ahead of time?
Yes! You can make the cookie rounds a day or two in advance and store them in an airtight container (put parchment paper between the layers). Assemble the pies the day you plan to serve for the best texture.
Can I use jam instead of freeze-dried strawberries?
You definitely can. Just use a thick, high-quality jam and reduce the amount of added liquid (you might not even need any milk or cream) to keep the frosting from getting too soft.
How should I store leftover whoopie pies?
Store wrapped in plastic in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the softest texture.
Can I freeze these?
For sure! You can freeze assembled whoopie pies individually wrapped, then store in a freezer-safe container. Thaw at room temperature for a few hours before enjoying.
These Matcha Strawberry Whoopie Pies make a fun, unique treat for any occasion. The earthy matcha cookie pairs beautifully with the sweet strawberry buttercream, making them one of my favorite matcha desserts to serve when I want something a little unexpected and totally delicious.
Whether you’re exploring new matcha baked goods, looking for elegant matcha snacks for a party, or just want to try something a little different, this recipe is one to keep on repeat.
Matcha Strawberry Whoopie Pies
Equipment
- piping bag with a star tip optional
- 2 Baking sheets
- Various Mixing bowls
Ingredients
Matcha Whoopie Pie Rounds
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup matcha powder culinary grade
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/4 cup sour cream or plain Greek yogurt
- 3/4 cup whole milk
Strawberry Buttercream Filling
- 1 cup unsalted butter softened
- 3 3/4 - 4 cups powdered sugar
- 1/4 cup freeze dried strawberry powder (you'll probably need more than 1/4 cup of freeze dried strawberries to get that much powder)
- 1-2 Tbsp milk to adjust for texture
Instructions
Bake the Matcha Whoopie Pie Rounds
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla.
- Stir in the sour cream.
- Add the dry ingredients in three additions, alternating with the milk, and mix until just combined.
- Scoop 1½ to 2 tablespoons of batter for each round and place them about 2 inches apart on the baking sheets.
- Bake for 9–11 minutes, or until the tops spring back when touched.
- Cool on the baking sheets for a few minutes before transferring to a wire rack.You'll get around 28 rounds, which is enough for 14 filled whoopie pies.
Make Strawberry Buttercream Filling
- If using freeze-dried strawberries: Pulse them in a food processor to make a fine powder or crush them using a rolling pin and a plastic bag.
- In a large bowl, beat the softened butter until creamy.
- Slowly add the powdered sugar, followed by strawberry powder.
- Add milk or cream as needed for a fluffy, spreadable texture.
Assemble the Whoopie Pies
- Match your cookie rounds in pairs by size.
- Pipe or spoon strawberry buttercream onto the flat side of one round. If using a piping bag, I like the Wilton 1M tip for pretty swirls, but you can also just spread with a butter knife.
- Top with the second round and press gently to sandwich.
- Chill for 15–20 minutes for cleaner edges and easy handling.
- Wrap individual whoopie pies in plastic wrap and store in the fridge.
