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matcha strawberry whoopie pies

Matcha Strawberry Whoopie Pies

Robyn
These Matcha Strawberry Whoopie Pies are made with soft, cake-like matcha cookies and filled with a creamy strawberry buttercream. The fruity, earthy flavor combo makes them a fun and colorful twist on classic whoopie pies—perfect for spring baking, tea parties, or matcha snacks any time of year.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 14

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.
Keyword matcha, Strawberry, strawberry buttercream, whoopie pies