These made-from-scratch toaster pastries are cuter and more delicious than anything from the grocery store. Topped with a coconut cream glaze and dye-free sprinkles, they’re nostalgic and wholesome.
Homemade Gluten-Free Strawberry Pop Tarts capture the charm of the childhood classic while using better ingredients. These pop tarts are gluten-free, dairy-free, and made without refined sugar, so you can enjoy a sweet treat that feels lighter and more wholesome.
This version uses real frozen strawberries, a gluten-free all-purpose flour, and coconut sugar for a balanced sweetness. Dye-free sprinkles are optional but add a fun nostalgic touch.
These pop tarts are a great weekend project—fun to make with friends or kids. Below are the key ingredients and clear steps so you can recreate them at home.
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Key Ingredients for Homemade Strawberry Pop Tarts
Gather these ingredients before you start. The recipe is straightforward and rewarding—perfect for a relaxed baking session.
- Frozen strawberries – real fruit gives the best flavor and texture.
- Chia seeds – act as a natural thickener for the filling.
- Gluten-free all-purpose flour – a reliable 1:1 gluten-free blend works well.
- Sweeteners – coconut sugar is used in the crust and filling; granulated monk fruit is used in the glaze (substitute as needed).
- Healthy fat – cold coconut oil or vegan butter, cubed for a flaky crust.
- Eggs – one in the dough and one for the egg wash (egg substitutes not tested).
- Coconut cream – scoop the thickened cream from the top of a can of full-fat coconut milk for the glaze.
- Arrowroot powder – or cornstarch, dissolved in water to thicken the glaze.
- Dye-free sprinkles – optional but recommended for a nostalgic finish.
How To Make Gluten-Free Strawberry Pop Tarts
Make the Strawberry Filling
In a small saucepan over medium-high heat, combine the frozen strawberries and citrus juice. Cook, stirring occasionally and mashing the fruit as it bubbles, for about 3 minutes. Add chia seeds and maple syrup, then cook for 2–3 more minutes until the mixture is slightly thickened. Remove from heat and let cool completely.
Make the Crust
In a food processor, pulse the gluten-free flour, coconut sugar, and salt a few times to combine. Add the cold coconut oil or cubed vegan butter, the egg, and 1 tablespoon of ice water at a time, pulsing until the dough just comes together. The dough should hold when pressed but not be sticky.
Shape the dough into a rectangle about 6″ × 8″, wrap it and refrigerate for 10 minutes. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12″ × 12″ square about 1/8″ thick. Cut into six 4″ × 6″ rectangles.
Assemble
Place three dough rectangles on a parchment-lined baking sheet. Spoon about 2 tablespoons of the cooled strawberry filling onto the center of each, leaving a 1/4″ border. Lightly whisk an egg with 1 tablespoon water for the egg wash and brush the edges. Top with the remaining dough rectangles, press the edges with a fork to seal, poke a few vent holes in the tops, and brush with egg wash.
Bake 20–25 minutes, until lightly golden. Transfer to a wire rack and cool completely.
Make the Glaze
In a small saucepan over low heat, warm the coconut cream with the sweetener and vanilla. In a small bowl, dissolve the arrowroot powder in 1 teaspoon water to make a slurry. Whisk the slurry into the coconut cream mixture and stir 1–2 minutes until the glaze thickens slightly. Remove from heat and cool to room temperature.
Drizzle the cooled glaze over the cooled pop tarts and finish with dye-free sprinkles. Serve and enjoy.
More Gluten-Free Remakes of the Classics
- Gluten-Free Dairy-Free Vanilla Cake with Raspberries
- Upside Down Gluten-Free Molten Lava Cake
- Healthier Protein Blueberry Muffins (Refined Sugar-Free, Dairy-Free, Gluten-Free)
- Molten Chocolate Brookies
HOMEMADE GLUTEN-FREE STRAWBERRY POP TARTS
Ingredients
Strawberry Filling
- 10 ounces frozen strawberries
- 1/4 cup fresh-squeezed lemon or orange juice
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
Crust
- 1 1/2 cups gluten-free all-purpose flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon salt
- 1/2 cup cold coconut oil or vegan butter, cut into cubes
- 4–6 tablespoons ice water
- 1 egg, beaten
Egg Wash
- 1 egg
- 1 tablespoon water
Glaze
- 1/4 cup coconut cream (from the top of a can of full-fat coconut milk)
- 1 tablespoon granulated monk fruit (or another granulated sweetener)
- 1/2 teaspoon vanilla extract
- 1 teaspoon arrowroot powder dissolved in 1 teaspoon water
- Dye-free sprinkles, for topping
Instructions
Make the Strawberry Filling
- Combine strawberries and citrus juice in a small saucepan over medium-high heat. Cook and mash for about 3 minutes as it bubbles.
- Add chia seeds and maple syrup, cook 2–3 more minutes until slightly thickened. Remove from heat and cool.
Make the Crust
- Pulse flour, coconut sugar, and salt in a food processor. Add cold coconut oil or cubed vegan butter, the egg, and 1 tablespoon ice water at a time, pulsing until the dough just holds together.
- Form into a 6″ × 8″ rectangle, wrap, and refrigerate 10 minutes. Preheat oven to 375°F (190°C).
- Roll the dough to a 12″ × 12″ square, about 1/8″ thick, and cut into six 4″ × 6″ rectangles.
Assemble
- Place three rectangles on a parchment-lined sheet. Spoon about 2 tablespoons of filling onto each, leaving a 1/4″ border.
- Whisk the egg with water for the egg wash and brush the edges. Top with remaining rectangles, press edges with a fork to seal, pierce a few vents, and brush tops with egg wash.
- Bake 20–25 minutes until lightly golden. Cool completely on a wire rack.
Make the Glaze
- Warm coconut cream, sweetener, and vanilla over low heat. Whisk the arrowroot slurry into the mixture and stir 1–2 minutes until slightly thickened.
- Cool to room temperature, drizzle over cooled pop tarts, and sprinkle with dye-free sprinkles.