Easy Vegan Strawberry Pop Tarts
Homemade Pop-Tarts just hit different. They’re nostalgic, cozy, and feel like such a treat, and honestly, they’re way more doable than they sound. These strawberry Pop-Tarts are flaky and filled with strawberry preserves, making them perfect for breakfast, snack time, or a fun baking project with the kids.
What You’ll Need
The dough comes together with basic pantry staples. Flour gives the structure, while a little sugar adds just enough sweetness without overpowering the filling. Salt balances everything out, and cold plant-based butter is what creates that flaky pastry texture. Ice-cold water helps bring the dough together without melting the butter, which is key for those layers.
For the filling, strawberry preserves do all the work. A thicker jam works best so it stays inside the pastry while baking.
Before baking, brushing the tops with plant milk or melted butter helps the Pop-Tarts turn golden and gives them that classic finish.
The icing is simple but so good, powdered sugar, vanilla, and plant milk whisk together into a smooth glaze that sets beautifully once the Pop-Tarts cool.
Free Pop-Tart Template Printable (Optional but So Helpful!)
If you want your Pop-Tarts to look neat and evenly shaped (without overthinking it), I put together a simple Pop-Tart template printable you can use as a guide. It takes all the guessing out of sizing and makes cutting the dough way easier.
Just print the template, place it over your rolled-out dough, and use it as a cutting guide. You’ll get uniform Pop-Tarts every time, which also helps them bake more evenly and look extra cute once they’re iced.
How to Make Strawberry Pop-Tarts
Add the flour, sugar, and salt to your food processor and pulse a few times to combine. Add the cubed cold plant-based butter and pulse until the mixture looks crumbly, with small pea-sized bits of butter throughout.
With the processor running, add the ice water one tablespoon at a time until the dough just comes together. You may not need all the water, so stop as soon as the dough forms.
Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it, and chill for at least 30 minutes. This helps the butter firm up and makes the dough easier to roll.
Once chilled, roll the dough out and cut it into even rectangles. Spoon strawberry preserves onto half of the rectangles, leaving a small border around the edges.
Use a pastry brush to brush the outside inch of dough with plant milk.
Place the remaining dough pieces on top, lining them up carefully.
Use a fork to crimp the edges, pressing all the way around to seal the Pop-Tarts and give them that classic look. This step also helps keep the filling from leaking out while baking.
Poke the top of each poptart with a few holes using a fork to allow steam to escape as they bake
Brush the tops lightly with plant milk or melted butter.
Bake at 375°F for 20 minutes, or until the Pop-Tarts are lightly golden brown and baked through.
Let them cool completely before icing.
Icing the Pop-Tarts
Whisk together the powdered sugar, vanilla, and plant milk until smooth.
Drizzle or spread the icing over the cooled Pop-Tarts and let it set before serving.
Helpful Tips
Keep everything cold, especially the butter and water, for the flakiest pastry.
Don’t overfill with preserves, and make sure the edges are well crimped so the filling stays inside.
Letting the Pop-Tarts cool before icing is important so the glaze doesn’t melt right off.
FAQs
Can I make these ahead of time?
Yes. You can bake them in advance and ice them later, or freeze them without icing.
Can I use another filling?
Absolutely. Any thick fruit preserve works well.
Do I need a food processor?
It helps, but you can also cut the butter in by hand using a pastry cutter or fork.
How to Store
Store iced Pop-Tarts at room temperature for up to two days or in the fridge for up to four days.
You can also freeze the baked, un-iced Pop-Tarts and add the icing after reheating.
Easy Vegan Strawberry Pop Tarts
Ingredients
Dough
- 2 ¼ cups all-purpose flour
- 3 tablespoons sugar
- ¾ teaspoon salt
- 1 cup plant-based butter cold and cubed
- 5 –7 tablespoons cold ice water
Filling
- Strawberry preserves
Before Baking
- 1 tablespoon plant milk or melted plant-based butter
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ tablespoons plant milk
Instructions
- Add the flour, sugar, and salt to a food processor and pulse to combine.
- Add the cold cubed plant-based butter and pulse until the mixture looks crumbly with small pea-sized pieces.
- With the processor running, add the ice water one tablespoon at a time until the dough just comes together.
- Turn the dough onto a lightly floured surface, shape into a disc, wrap, and chill for at least 30 minutes.
- Roll out the chilled dough and cut into even rectangles.
- Spoon strawberry preserves onto half of the rectangles, leaving a small border around the edges.
- Use a pastry brush to brush the outside inch of dough with plant milk.
- Place the remaining dough rectangles on top and use a fork to crimp the edges, sealing the Pop-Tarts.
- Poke the top of each poptart with a few holes using a fork to allow steam to escape as they bake
- Brush the tops lightly with plant milk or melted butter.
- Bake at 375°F for 20 minutes, or until lightly golden brown. Let cool completely.
- Whisk together powdered sugar, vanilla, and plant milk. Drizzle or spread icing over cooled Pop-Tarts and allow it to set before serving.
