Strawberry Pop-Tarts Recipe
If you’ve never tasted a freshly baked batch of Strawberry Pop-Tarts, you are in for an absolute treat. Flaky, buttery pastry envelopes a vibrant strawberry jam filling, topped with a sweet vanilla glaze and that delightful scatter of colorful sprinkles—pure nostalgia, but so much better than anything from a box. With just a handful of pantry staples and some real strawberry love, these homemade Strawberry Pop-Tarts bring a magical combination of crisp, fruity, and creamy textures that will warm every morning… or make snack time the best part of your day.
Ingredients You’ll Need
The beauty of homemade Strawberry Pop-Tarts is that each ingredient has a purpose, and together they create a nostalgic classic that tastes even better than you remember. These humble, everyday ingredients team up to make pastries that are crisp, flaky, and full of bright strawberry flavor.
- All-purpose flour: This is the base of our pastry dough, providing structure while keeping things light and tender.
- Granulated sugar: Just a little bit sweetens the dough and helps with browning.
- Salt: Enhances all the flavors and balances the sweetness.
- Cold unsalted butter: Absolutely essential for flaky layers—keep it chilled for best results.
- Ice water: The secret to a dough that comes together perfectly without getting tough.
- Strawberry jam or preserves: The heart of your Strawberry Pop-Tarts—choose a jam you love for the fullest flavor.
- Cornstarch: Thickens the jam so there’s no risk of runny filling.
- Egg (for egg wash): Helps seal the pastry edges and gives them a gorgeous golden sheen.
- Powdered sugar: Whips up into a silky-smooth glaze for that classic Pop-Tart finish.
- Milk: Blends with the sugar for a spreadable, glossy icing.
- Vanilla extract: Adds a hint of warmth and depth to the glaze.
- Pink or red sprinkles: Optional, but highly encouraged for that cheerful, bakery-style look.
How to Make Strawberry Pop-Tarts
Step 1: Make the Pastry Dough
Start by whisking your flour, sugar, and salt in a large bowl. Next, add in the very cold, cubed butter and work it in using a pastry cutter or your fingertips—just until the mix looks like coarse, buttery crumbs. Slowly drizzle in ice water, adding just enough for the dough to hold together. Don’t overwork it! Divide into two discs, wrap tightly, and chill for half an hour to make it easier to roll out.
Step 2: Prepare the Strawberry Filling
While your dough chills, stir together your favorite strawberry jam and a bit of cornstarch. This easy trick keeps the filling perfectly thick and luscious inside each Strawberry Pop-Tart, so nothing oozes out during baking.
Step 3: Roll Out and Cut the Dough
After the dough has chilled, roll out one disc at a time on a floured surface to about 1/8 inch thick. You’re aiming for a rectangle to get those classic Pop-Tart shapes. Using a sharp knife or pizza cutter, trim and cut the dough into 3×4-inch rectangles. Repeat with the second disc so you get an even number of tops and bottoms.
Step 4: Assemble the Strawberry Pop-Tarts
Lay half of your rectangles on a parchment-lined baking sheet. Add a generous tablespoon of your strawberry filling to the center of each, leaving a border all around. Brush those edges with beaten egg, then carefully place another rectangle on top. Press the edges with a fork to seal—this keeps all the jammy goodness inside and makes a cute crimped edge! Use a fork to poke a few holes in the top for steam to escape, then brush each pastry with more egg wash for a golden bake.
Step 5: Bake to Golden Perfection
Slide your baking sheet into a preheated 375°F (190°C) oven and bake for about 20 to 25 minutes, or until the Strawberry Pop-Tarts are puffed and deeply golden. Let them cool completely on a wire rack before glazing—they need to be cool so the frosting sets up nicely.
Step 6: Glaze and Decorate
Whisk together powdered sugar, milk, and vanilla extract until the glaze is perfectly smooth and just barely pourable. Spoon and spread the glaze onto each cooled Strawberry Pop-Tart, then shower with pink or red sprinkles while the icing is still tacky. Give them a few minutes to set (if you can wait!) before digging in.
How to Serve Strawberry Pop-Tarts
Garnishes
Bright sprinkles are the signature, but feel free to get creative! A little drizzle of white chocolate, a dusting of freeze-dried strawberry powder, or a few sliced fresh strawberries on the plate can add a lovely touch and make these pastries special for any occasion.
Side Dishes
Enjoy your Strawberry Pop-Tarts with a big mug of coffee, a tall glass of milk, or a fresh fruit salad for a breakfast that feels like a real celebration. Kids love them with yogurt or alongside sliced bananas, making them a great treat to round out a fun morning meal.
Creative Ways to Present
Arrange your pop-tarts on a platter lined with parchment for a rustic, bakery-style spread, or individually wrap them in wax paper and tie with baker’s twine for a charming, homemade gift. They also look adorable stacked on a cake stand at brunch, or packed into lunchboxes for a midday surprise.
Make Ahead and Storage
Storing Leftovers
Once your Strawberry Pop-Tarts are completely cooled and the glaze is set, store them in an airtight container at room temperature for up to two days. If you want them to last longer, the refrigerator will keep them fresh and tender for about five days—just let them come to room temp before serving for the best texture.
Freezing
Yes, you can make Strawberry Pop-Tarts ahead! Freeze unglazed, fully baked pop-tarts in a single layer on a baking sheet, then pop them into a freezer bag once solid. They’ll keep in the freezer for up to three months. When you’re ready, let them thaw at room temperature or warm them gently before adding glaze and sprinkles.
Reheating
For that just-baked taste, reheat the pop-tarts in a 300°F (150°C) oven for about 5 minutes. You can also toast them briefly—just be cautious if they’re already glazed as the frosting can melt. For weekday mornings, a quick 10-15 seconds in the microwave works in a pinch, although the pastry won’t be quite as crisp.
FAQs
Can I use store-bought pie dough for Strawberry Pop-Tarts?
Absolutely! Store-bought pie dough is a fantastic shortcut for busy days. The results are still buttery and delicious, though homemade dough brings a tender, extra-flaky bite you can’t quite replicate from a box.
What can I use instead of strawberry jam?
Almost any fruit preserve will do—raspberry, blueberry, or even your favorite marmalade can create a delicious spin on the classic Strawberry Pop-Tarts. Just remember to mix in cornstarch to keep the filling thick.
How do I keep the filling from leaking out?
Keeping a 1/2-inch border clear and sealing the edges well with egg wash and a fork is key. Don’t overfill, and poke small holes in the top for steam to escape to prevent bursting.
Can I make them gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend. The dough might be a bit more delicate, but chilling helps, and the flavor will still be amazing in every Strawberry Pop-Tart.
Do Strawberry Pop-Tarts need to be refrigerated?
They’re fine at room temperature for two days, but for longer storage, refrigerate to keep them fresh. Just let them sit out a bit before eating so the pastry isn’t too firm.
Final Thoughts
If you have ever wanted to experience Strawberry Pop-Tarts at their absolute best, homemade is the way to go. With simple, real ingredients and a little extra love, these pastries turn breakfast or snack time into a memory-making moment. Give this recipe a try—you’ll never look at store-bought the same way again!
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Strawberry Pop-Tarts Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 pop-tarts
- Diet: Vegetarian
Description
Homemade Strawberry Pop-Tarts are a delightful breakfast or snack option that brings the classic toaster pastry to your kitchen. These flaky pastries filled with strawberry jam, glazed to perfection, and sprinkled with fun toppings will surely be a hit with both kids and adults.
Ingredients
Dough:
2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, 1 cup unsalted butter (cold and cubed), 1/4 to 1/3 cup ice water.
Filling:
3/4 cup strawberry jam or preserves, 1 tablespoon cornstarch.
Glaze:
1 egg (beaten, for egg wash), 1 cup powdered sugar, 1–2 tablespoons milk, 1/4 teaspoon vanilla extract, pink or red sprinkles (optional)
Instructions
- Prepare the Dough: Combine flour, sugar, and salt. Cut in cold butter and add ice water. Chill dough.
- Make the Filling: Mix jam with cornstarch until smooth.
- Assemble: Roll out dough, cut into rectangles. Spoon jam, seal, and bake.
- Glaze: Whisk powdered sugar, milk, and vanilla. Spread over cooled pastries.
Notes
- Shortcut: Use store-bought pie dough.
- Variations: Try raspberry or blueberry filling.
- Optional: Add glaze and sprinkles for a classic look.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop-tart
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
