Vegan Strawberry Pop Tarts

Flaky and buttery pastry dough stuffed with sweet homemade strawberry jam and drizzled with a simple icing and rainbow sprinkles. The perfect nostalgic treat.

These Vegan Strawberry Pop Tarts are your favorite childhood treat but elevated. A flaky, buttery dough is filled with sweet fresh strawberry jam and covered in a simple icing and, of course, rainbow sprinkles.

Yes, you read that right. Vegan strawberry pop tarts. First of all, the biggest accomplishment I made for this recipe was the stamp of approval from my little sister. She even said it tastes better than the real thing which is a lot coming from her. 

This “gourmet” pop tart will take you right back to your childhood.

How to Make Vegan Strawberry Pop Tarts:

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Cut cold butter into small cubes and add to the bowl. Use your fingertips or a pastry cutter to cut butter into the flour until incorporated pea-sized.
2. Slowly drizzle in the cold milk and stir until a soft dough forms. The dough should easily come together and not feel sticky.
3. Transfer the dough to a lightly-floured surface. Divide in half. Flatten each half into 1-inch thick discs and tightly wrap with plastic wrap. Refrigerate for at least 2 hours.
4. While the dough is refrigerating, prepare the jam. In a saucepan, mix together the strawberries and sugar. Bring to a simmer, about 5 minutes. In a small bowl, whisk together 1 tbsp cornstarch and 1 tbsp water. Pour slurry into the saucepan and stir. It will immediately start to thicken. Add the lemon zest. Simmer until thickened and jam-like. Transfer to a small jar and cool completely in the fridge to further thicken. 
5. Remove one of the dough discs from the fridge. Place on top of a sheet of parchment paper. Place the disc in the center of one sheet and place another parchment sheet on top. Roll the dough out into an 8×6.5″ rectangle. Cut off any rough edges. Transfer the rectangle with the parchment still attached, to the fridge.
6. Repeat previous step with the second dough disc. Chill both rectangles for 10 minutes.
7. Cut both dough rectangles into four, equal-sized small rectangles. Take 2 tbsp of strawberry jam and place in the center of 4 of the 8 rectangles, leaving a border along the edges. Brush egg wash or non-dairy milk on the edges. Place the other rectangle on top of the one with jam. Seal the pop tart by crimping the edges with a fork. Pierce the center of each sealed pop tart with a fork. Transfer sealed pop tarts to a lined baking sheet. Refrigerate for 15 minutes.
8. Preheat the oven to 350°F. Before baking, brush each pop tart with egg wash or non-dairy milk and sprinkle with granulated sugar. Bake for 32-35 min. until golden brown. Cool for 15 min. before drizzling with icing. 
9. Whisk together icing ingredients in a bowl until creamy. Spread icing on each pop tart and sprinkle with rainbow sprinkles. The icing will harden and set in about 10 minutes.

Frequently Asked Questions:

Can I make these pop tarts gluten-free?

I have not tested a gluten-free version of this recipe. Feel free to do some testing yourself to see how it turns out! I’ve heard great successes in other baked goods with Bob’s Red Mill 1-1 GF flour.

Can I use another fruit for the filling?

Definitely! You can substitute the strawberries for other berries. You can also use this recipe as a template for making any other pop tart flavor combo.

How do I store the pop tarts?

Store the frosted pop tarts in an airtight container at room temperature for up to 3 days. These are best the day-of.

If you’re looking for more pop tart flavors, you’ll also love these Double Chocolate Peppermint Pop Tarts, Maple Brown Sugar Pop Tarts, and these Pumpkin Spice Pop Tarts.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!