This giant strawberry pop tart brings back all the nostalgic flavors of your favorite frosted strawberry pop tarts from childhood, but bigger and better. Made with flaky gluten-free pastry filled with sweet strawberry jam and topped with vanilla glaze and freeze-dried strawberries, this oversized pop tart is perfect for sharing at brunch or making weekend mornings special.
Skip the individual pop tarts and make one giant pop tart instead. It’s easier to assemble, feeds a crowd, and looks impressive on any breakfast table. (If you prefer making individual pop tarts with a laminated butter pastry, check out my Gluten-Free Pop Tarts recipe.)
Whether you’re gluten-free, dairy-free, or just looking for a fun baking project, this giant pop tart delivers that perfect balance of flaky pastry and fruity filling.
Why You’ll Love this Recipe
Ingredient Notes
- Gluten-Free Flour Blend: Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (the one in the blue bag). I haven’t tested this recipe with other gluten-free flour blends.
- Vegan Butter: Keep it frozen in small pieces for the flakiest pastry. Can substitute with regular unsalted butter 1-to-1 if not dairy-free.
- Ice Cold Water: Temperature matters! The colder the water, the flakier your crust will be.
- Strawberry Jam: Use regular strawberry jam or preserves. Cornstarch thickens the filling so it doesn’t ooze out when you slice the pop tart.
- Cornstarch Slurry: Mix cornstarch with water first to prevent clumping. This step makes a huge difference in filling consistency.
- Freeze-Dried Strawberries: Crushed freeze-dried berries add color and intense strawberry flavor to the glaze.
Keep everything cold!
Cold butter and cold dough are the secrets to flaky pastry! Freeze your butter pieces for 30 minutes before using, and chill the dough twice (once after mixing, once after rolling). If the dough gets too soft while working with it, pop it back in the freezer for 10 minutes.
FAQs
Yes! This recipe makes about 6 individual pop tarts. Cut the dough into 12 equal rectangles, fill and crimp the edges with a fork. Reduce baking time to 20-25 minutes.
Absolutely! Swap the vegan butter 1-to-1 with regular unsalted butter if you don’t need this to be dairy-free.
Yes! Blackberry, blueberry, raspberry, or orange marmalade all work great. Use about 1 1/2 cups of your favorite jam or preserves.
The cornstarch thickens the filling so it doesn’t run when you slice the pop tart. You can skip it, but the filling will be more liquidy.
Expert Tips
Storage Instructions
Store at room temperature for 2 days, or refrigerate for 3-4 days in an airtight container. For longer storage, wrap tightly and freeze for up to 3 months. Note that the glaze may get slightly melty when defrosting.
Serving Suggestions
This giant strawberry pop tart is perfect for brunch alongside other breakfast favorites. Serve it with Giant Brown Sugar Cinnamon Pop Tart for a double pop tart spread, or pair it with Gluten-Free Blackberry Scones and Gluten-Free Coffee Cake for a bakery-style breakfast table.
For a complete brunch menu, add savory options like Gluten-Free Breakfast Casserole. or Sausage Sweet Potato Hash. Round out the spread with fresh fruit, Chia Pudding with Granola and Berries, or Gluten-Free Strawberry Shortcake for lighter, fruit-forward options.
More gluten-free breakfast recipes
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Giant Strawberry Pop Tart
Ingredients
For the Pastry:
- 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon (1/2 teaspoon) salt
- ¾ cup (84 g) vegan butter - cut into small pieces and frozen
- 5 tablespoons (75 g) ice cold water
For the Jam Filling:
- 1 ½ cups (375 g) strawberry jam or preserves
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 g) water
For the Icing:
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 g) unsweetened almond milk
- ½ teaspoon (1/2 teaspoon) vanilla extract
- 2 tablespoons (30 g) freeze-dried strawberries - crushed
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Prep the Pastry Dough:
- In a food processor, combine 2 cups (280 g) gluten-free flour blend, 1 tablespoon (12 g) granulated sugar, and ½ teaspoon (1/2 teaspoon) salt. Pulse 3-4 times to mix.
- Add frozen ¾ cup (84 g) vegan butter pieces to the flour mixture. Pulse 10-12 times until butter is the size of peas, with some slightly larger pieces remaining.
- Transfer the flour-butter mixture to a large bowl. Add 5 tablespoons (75 g) ice cold water 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when you can pinch the dough and it holds together (you may not use all 5 tablespoons).
- Pat the dough into a flat disc, wrap in plastic wrap or parchment paper, and refrigerate for 20 minutes.
Make the Strawberry Filling:
- While the dough chills, add 1 ½ cups (375 g) strawberry jam or preserves to a small saucepan. Heat over medium heat, stirring occasionally, until warm (about 3-4 minutes).
- In a small bowl, whisk together 1 tablespoon (8 g) cornstarch and 1 tablespoon (15 g) water until smooth with no clumps remaining.
- Add the cornstarch slurry to the warm jam and whisk until fully combined. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, stirring constantly. Remove from heat and let cool completely.
Assemble the Giant Pop Tart:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Remove chilled dough from refrigerator. Divide dough in half. On a lightly floured surface (or between two sheets of parchment paper), roll each half into a rectangle about 8×11 inches and 1/4 inch thick. Place rolled rectangles in the freezer for 10 minutes for easier handling.
- Place one rectangle of pastry dough on the prepared baking sheet. Spread the cooled strawberry filling evenly over the pastry, leaving a 1/2-inch border around all edges.
- Carefully place the second rectangle of pastry on top of the filling. If the pastry breaks, simply patch it together with your fingers.
- Press the edges together gently with your fingers, then use a fork to crimp all the way around the edges to seal.
- Use a fork to poke 20-30 holes across the entire top of the pastry (this allows steam to escape during baking).
- Bake at 350℉ for 40-45 minutes, until the edges are lightly golden brown. Remove from oven and let cool completely on the baking sheet (at least 1 hour).
Make the Glaze:
- In a small bowl, whisk together 1 cup (120 g) powdered sugar, 1 tablespoon (15 g) unsweetened almond milk, and ½ teaspoon (1/2 teaspoon) vanilla extract until smooth. The glaze should be thick enough to spread without running off, but still spreadable. Adjust consistency by adding more powdered sugar (to thicken) or almond milk (to thin).
- Once the pop tart is completely cool, spread the glaze evenly over the top using an offset spatula or butter knife. Immediately sprinkle crushed 2 tablespoons (30 g) freeze-dried strawberries over the wet glaze. Let the glaze set for 15-20 minutes before slicing and serving.
Notes
- Gluten-Free Flour: This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag). Other gluten-free flour blends have not been tested.
- Cold Ingredients: Freeze butter pieces for 30 minutes before using for the flakiest pastry.
- Regular Butter: Can substitute vegan butter 1-to-1 with regular unsalted butter if not dairy-free.
- Vegan Version: Use vegan-approved sugars not refined with bone char.
- Storage: Room temperature 2 days, refrigerate 3-4 days (recommended), freeze up to 3 months.
- Make-Ahead: Can assemble and freeze unbaked for up to 1 month. Bake from frozen, adding 10-15 minutes to bake time.
This looks so good! What a fun brunch idea to make with kids!
Thanks Suzanne!
Thanks for sharing! Does it keep long?
Hi Vanessa! Usually 2-3 days at room temperature and 4-5 days when refrigerated.
This looks amazing! I can’t wait to try -x-
I hope you enjoy it Chrissi!
Is that carb count per serving or for the whole thing?! 79g. Yikes!
Hi Ashley! That’s per serving. It’s definitely a once in awhile treat instead of an every weekend thing around here. I know some of my friends have made low carb pop tarts using almond flour and have had success, but I haven’t tried it yet. I’ll put it on my list to test and share! 🙂
I am having a terrible time with the crust. It is very crumbly, even after adding considerably more water than the recipe requires. Using Bob’s Red Mill 1 to 1 flour. Any suggestions?
Hey Carie, What kind of butter/fat are you using in the crust? Are you able to pinch the dough and have it stick together? If so, then it is ready and you can just knead it into a ball. If not, then definitely more water. Also, feel free to email me if you want – megan@adashofmegnut.com – and we can get to the bottom of the problem faster. I’m sorry you’re having trouble with the crust!
Love this recipe…. I used coconut sugar instead of regular sugar in the dough!! Perfect taste. I also took your advice and experimented with the filling and topping…. settled on my own paleo blueberry jam as the filling and topped it with coconut sugar sweetened almond butter. Tastes just like an adult ab&j.
Do you think these could be frozen?
Yes! They can. The only thing is that the frosting may get a little melty after defrosting.
Does this make one big pop tart?
8 1/2x 11?
Yes, it makes one large pop tart! I normally roll mine just about 8×11 inches. You can do a little smaller if you want a thicker pastry crust.
Yum! Do you think this would work with vegan lemon curd as a filling?