These Strawberry Pop Tarts are buttery, flaky, and filled with sweet homemade strawberry jam that tastes like summer in every bite. I remember the first time I made these from scratch, my kitchen smelled like a bakery, and William kept peeking into the oven asking if they were ready yet. The best part? You control the sweetness, the filling, and you get that satisfying crunch of real pastry dough instead of the boxed kind.
They’re surprisingly easy to make, and if you love baking treats like our Delicious Sugar Cookie Bars Recipe or trying your hand at breakfast pastries, you’ll fall hard for these.
The glossy vanilla glaze on top is the perfect finishing touch, and you can add sprinkles if you’re feeling fun. They’re great for weekend brunch, lunchbox surprises, or just because you deserve something cozy and sweet.
Why You’ll Love This Strawberry Pop Tarts
Buttery, flaky pastry dough that’s better than anything you’ll find in a box. The texture is tender and rich, and it holds up perfectly to the sweet strawberry filling.
The filling is made from real strawberries, so it tastes fresh and fruity, not artificial. You can adjust the sweetness to your liking, and the lemon juice adds a nice brightness.
They’re fun to make, especially if you have kids who want to help. Rolling out the dough, cutting the rectangles, and crimping the edges is oddly satisfying.
These homemade Strawberry Pop Tarts also freeze beautifully, so you can make a big batch and have them ready for busy mornings. Just Strawberry Pop Tarts them in the toaster or warm them in the oven.
And if you’re a fan of fruity desserts, you’ll love pairing these with treats like The Best Pumpkin Cheesecake Recipe or Healthy Biscoff Cupcakes Recipe for a full spread.
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Ingredients For Strawberry Pop Tarts
Everything you need for these Strawberry Pop Tarts from scratch is straightforward and easy to find.
See Recipe Card Below This Post For Ingredient Quantities
For Pop Tart Dough:
- All-purpose flour: Forms the structure of the dough and gives the pastry its tender, flaky texture. You’ll need a little extra for dusting your work surface.
- Powdered sugar: Adds a subtle sweetness to the dough without making it too sweet.
- Coarse kosher salt: Balances the sweetness and enhances all the flavors in the dough.
- Unsalted butter: This is what makes the pastry rich and flaky. Make sure it’s cold and cubed so it stays separate in the dough for maximum flakiness.
- Whole milk: Brings the dough together and adds moisture. The fat content helps keep the pastry tender.
For Strawberry Filling:
- Strawberries: Fresh strawberries create a bright, fruity filling that tastes like real fruit, not artificial flavoring. Make sure they’re cleaned, hulled, and sliced.
- Granulated sugar: Sweetens the filling and helps draw out the natural juices from the strawberries.
- Coarse kosher salt: Just a pinch enhances the strawberry flavor and balances the sweetness.
- Cornstarch: Thickens the filling so it doesn’t leak out during baking. It’s mixed with lemon juice before adding to the strawberries.
- Fresh lemon juice: Adds brightness and helps the filling set properly. It also keeps the strawberry flavor from being too one-note.
- Egg Wash:
- Egg: Helps seal the edges of the pop tarts and gives the pastry a golden color when baked.
For Vanilla Glaze:
- Powdered sugar: Creates a smooth, sweet glaze that sets nicely on top of the cooled pop tarts.
- Milk: Thins the powdered sugar to the right consistency. You can add more or less depending on how thick you want the glaze.
- Vanilla extract: Adds warmth and depth to the glaze. It’s subtle but makes a difference.
- Optional:
- Sprinkles: If you want to make these extra fun and colorful, sprinkles are the way to go. Add them while the glaze is still wet so they stick.
How To Make Strawberry Pop Tarts
Follow these steps for perfect homemade strawberry pop tarts every time.
Make the dough: Add the flour, powdered sugar, and salt to your food processor and pulse until combined. Add the cold, cubed butter and pulse about 7 times until it breaks into pea-sized pieces. With the processor running, pour in the milk and process until the dough forms a cohesive ball. Scrape the dough onto plastic wrap, form it into a rectangle, wrap tightly, and roll it out with a rolling pin until it reaches the edges of the wrap for a tight seal. Refrigerate for at least 2 hours, preferably overnight.
Make the strawberry filling: In a medium pot, combine the strawberries, sugar, and a pinch of salt. Cook over medium heat until bubbling, then reduce heat to medium-low and simmer for 5 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. In a small bowl, whisk together the cornstarch and lemon juice, then whisk this into the pureed strawberries. Return the pot to medium heat, bring to a boil, and cook, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and chill for at least 12 hours or overnight.
Roll and cut the dough: Let the chilled dough rest at room temperature for 5 to 10 minutes to soften slightly. Divide the dough in half. On a well-floured surface, roll one piece into a 9-by-13-inch rectangle about ⅛-inch thick. Using a pastry wheel or chef’s knife, cut out 3-by-4-inch rectangles. Repeat with the remaining dough. You should get 16 to 18 rectangles total.
Assemble the pop tarts: Line a baking sheet with parchment paper and place half of the rectangles on it. Brush the edges of each rectangle with beaten egg. Place 1 heaping tablespoon of chilled strawberry filling in the center of each rectangle, leaving the edges clear. Place the remaining dough rectangles on top and press the edges firmly to seal, then crimp all around with a fork. Use a bench scraper to trim any uneven edges for a cleaner look and better seal.
Chill before baking: Place the baking sheet with the assembled Strawberry Pop Tarts in the refrigerator for at least 30 minutes. This prevents them from puffing up too much and helps keep the filling inside during baking.
Bake: Preheat your oven to 375°F (190°C) and position a rack in the middle. Bake the pop tarts for 25 minutes, until the bottoms are slightly golden and the pastry looks set. Transfer them carefully to a wire rack and let them cool completely before glazing.
Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Add a little more milk if it’s too thick, or more powdered sugar if it’s too thin.
Glaze and decorate: Spoon about 1 tablespoon of glaze onto the center of each cooled pop tart and use the back of the spoon to spread it out evenly. Add sprinkles or coarse sugar immediately, before the glaze sets. Let the glaze dry for about 10 minutes before serving.
Substitutions and Variations
Flour: You can use a mix of all-purpose and whole wheat flour for a slightly nuttier flavor, but keep in mind it will make the pastry a bit denser.
Butter: If you want to use salted butter, reduce the salt in the dough by half. For a dairy-free version, you can try cold coconut oil or vegan butter, though the texture won’t be quite as flaky.
Milk: Any milk works here. Almond milk, oat milk, or even buttermilk are all fine substitutes.
Strawberries: Swap in raspberries, blueberries, or blackberries for a different flavor. You can also use frozen berries, just thaw and drain them first.
Sugar: You can use coconut sugar or a sugar substitute in the filling, but the texture might be slightly different.
Glaze: Try a lemon glaze by adding lemon juice instead of milk, or use almond extract instead of vanilla for a different flavor profile.
Equipment For Strawberry Pop Tarts
Food Processor: This makes the dough come together quickly and evenly. If you don’t have one, you can use a pastry cutter and mix by hand, but it takes more effort.
Bench Scraper: Super helpful for trimming the edges and lifting the dough. It also helps cut clean rectangles.
Rolling Pin: Essential for rolling out the dough to an even thickness. A French-style pin works great if you have one.
Pastry Wheel or Knife: A pastry wheel gives you nice, clean cuts and makes the whole process faster. A sharp chef’s knife works too.
Immersion Blender: Makes pureeing the strawberry filling easy without having to transfer hot liquid to a blender. A regular blender works fine if that’s what you’ve got.
Parchment Paper: Prevents sticking and makes cleanup so much easier. Don’t skip this.
Storage and Freezing Tips
Room Temperature: Store the glazed Strawberry Pop Tarts in an airtight container at room temperature for up to 3 days. They’ll stay fresh and delicious.
Refrigerator: If you want them to last a bit longer, keep them in the fridge for up to a week. The pastry might lose a tiny bit of its crispness, but they’re still great.
Freezing: You can freeze these at two stages. Freeze the unbaked, assembled Strawberry Pop Tarts on a baking sheet, then transfer them to a freezer bag once solid. Bake directly from frozen, adding a few extra minutes to the baking time. Or freeze the baked Strawberry Pop Tarts (without glaze) for up to 3 months, then glaze after thawing and warming.
Reheating: Warm them in a toaster oven at 300°F for about 5 minutes, or pop them in a regular toaster on a low setting.
Expert Tips
Keep your butter cold. This is the secret to flaky pastry. If the butter warms up, it won’t create those delicious layers. Work quickly and don’t be afraid to Strawberry Pop Tarts the dough back in the fridge if it starts to soften.
Chill the dough twice. Once after making it, and again after assembling the Strawberry Pop Tarts. This prevents them from puffing up too much and leaking during baking.
Don’t overfill. It’s tempting to add more filling, but 1 heaping tablespoon is the perfect amount. Too much and it will burst through the seams.
Seal the edges well. Press firmly with your fingers, then crimp with a fork. This double seal keeps the filling inside where it belongs.
FAQ
Can Muslims eat Strawberry Pop Tarts?
Store-bought Strawberry Pop Tarts may contain ingredients derived from animal sources, so it depends on the specific product and its halal certification. These homemade strawberry pop tarts are made with simple ingredients like flour, butter, eggs, and fresh strawberries, so you can control what goes in. If you’re avoiding certain ingredients, just double-check your butter and other products for halal certification, and you’re good to go.
Are Strawberry Pop Tarts healthy?
Homemade versions are definitely better than the store-bought kind because you control the sugar and use real fruit. That said, these are still a treat, not an everyday breakfast. They have butter, sugar, and refined flour, so enjoy them in moderation. You can make them slightly healthier by using whole wheat flour, reducing the sugar, or adding more fruit to the filling.
What pop tart flavors were discontinued?
Over the years, Kellogg’s has discontinued quite a few flavors, including Chocolate Chip Cookie Dough, Frosted Grape, Pumpkin Pie, and Watermelon. Some limited-edition flavors come and go seasonally. The good news is, when you make them at home, you can create any flavor combination you want and never have to worry about it disappearing from shelves.
How many calories are in 1 strawberry pop tart?
Each of these homemade strawberry pop tarts contains approximately 250 calories. That includes the buttery pastry, strawberry filling, and vanilla glaze. Store-bought versions are usually around 200 to 400 calories depending on the brand and size, so homemade is pretty comparable. If you want to reduce calories, you can use less glaze or make them slightly smaller.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Pop Tarts
Strawberry Pop Tarts
These homemade strawberry pop tarts are bursting with flavor in every bite, wrapped in buttery, flaky pastry and topped with a smooth vanilla glaze.
Ingredients
Method
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Add flour, powdered sugar, and salt to a food processor. Pulse to combine. Add butter and pulse 7 times. With the processor running, pour in milk and process until dough forms a ball.
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Scrape dough onto plastic wrap and shape it into a rectangle. Wrap tightly and roll it out to the edges of the wrap. Refrigerate for at least 2 hours, preferably overnight.
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Combine strawberries, sugar, and salt in a medium pot. Cook over medium heat until bubbling, then reduce heat and simmer for 5 minutes.
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Turn off the heat and blend the mixture with an immersion blender or regular blender until smooth.
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Mix cornstarch and lemon juice in a small bowl, then whisk into the strawberry puree. Return to medium heat and bring to a boil. Once thickened, remove from heat. Let cool completely.
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Chill the filling for at least 12 hours or overnight.
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Remove dough from the fridge and let it rest for 5-10 minutes. Divide it in half and roll out one piece on a floured surface into a 9×13 rectangle, ⅛-inch thick. Cut into 3×4-inch rectangles. Repeat with the second dough half. If dough is warm, chill for 15 minutes.
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Place half of the dough rectangles on a parchment-lined baking sheet. Brush the edges with egg wash
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Place 1 tablespoon of filling on each rectangle. Top with remaining dough, seal edges, and crimp with a fork. Trim edges using a bench scraper.
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Chill the pop tarts for 30 minutes.
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Preheat oven to 375°F and bake for 25 minutes until golden brown on the bottom. Remove and cool on a wire rack.
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In a small bowl, whisk powdered sugar, milk, and vanilla until the glaze is thick but pourable. Spoon glaze onto each pop tart and smooth gently. Add sprinkles if desired.
Nutrition
Notes
These homemade strawberry pop tarts are perfect for breakfast or a snack. If you have leftover filling, you can spread it on toast or use it as a topping for ice cream.
