Imagine biting into a warm, homemade treat bursting with the nostalgia of your favorite childhood breakfast: that’s what you get with these Strawberry Pop-Tarts. Tender, golden pastry envelopes a sweet, jammy strawberry filling, crowned with a simple glaze and a scattering of crushed strawberries or sprinkles. It’s the ultimate comfort food, ready in under an hour, and an absolute joy to share—if you can resist keeping them all for yourself. Whether you’re seeking a fun weekend kitchen project, a vibrant addition to your brunch spread, or just a reason to bake something whimsical, these Strawberry Pop-Tarts bring color, flavor, and plenty of smiles to your table.
Ingredients You’ll Need
-
Pie Crusts:
- 2 9-inch refrigerated pie crusts (or homemade pastry dough)
Strawberry Filling:
- 1/2 cup strawberry jam or preserves
- 1 tablespoon cornstarch
Egg Wash:
- 1 egg, beaten
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Toppings:
- 2 tablespoons freeze-dried strawberries, crushed
- Optional sprinkles
How to Make Strawberry Pop-Tarts
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple step ensures your Strawberry Pop-Tarts bake up evenly and lets you transfer them with ease when they’re done. A little prep at the start sets you up for pop-tart perfection!
Step 2: Mix the Jam Filling
In a small bowl, mix together the strawberry jam and cornstarch until the mixture is smooth. This not only intensifies the fruity filling, it keeps the inside delightfully thick and prevents soggy bottoms—an essential for pop-tart success!
Step 3: Shape the Dough
Unroll your pie crusts and, using a sharp knife or pizza cutter, cut each into 3×4-inch rectangles. Aim for about 8 rectangles per crust. This is when you set the foundation for that classic Strawberry Pop-Tarts look—just keep shapes as even as possible for clean, bakery-style results.
Step 4: Fill and Assemble
Spoon about 1 tablespoon of the jam mixture onto half of the rectangles, making sure to leave a small border around the edges. Brush the borders with the beaten egg—this will help the tops stick. Place the remaining pastry rectangles on top of each filled piece and gently press around the edges with a fork to seal everything in. Don’t forget to prick the tops with a fork so steam can escape during baking.
Step 5: Bake to Golden Perfection
Once your Strawberry Pop-Tarts are assembled, brush the tops with more egg wash, which makes them glossy and golden after baking. Pop them in the oven for 18–22 minutes until they’re puffed and golden brown. The anticipation is half the fun—your kitchen will smell incredible!
Step 6: Glaze and Decorate
Let your baked pop-tarts cool completely on a wire rack. While they cool, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, spreadable glaze. Once cooled, spoon or spread the glaze onto each pop-tart, then dust with crushed freeze-dried strawberries and sprinkles for that final, irresistible touch. Allow the glaze to set before serving—or dive in early if you’re feeling impatient!
How to Serve Strawberry Pop-Tarts
Garnishes
For an eye-catching—and palate-pleasing—finish, garnish your Strawberry Pop-Tarts with an extra dash of crushed freeze-dried strawberries, a flurry of pastel sprinkles, or even a zigzag drizzle of white chocolate. These simple toppings add both color and crunch, making your pop-tarts truly special.
Side Dishes
Pair your fresh-from-the-oven Strawberry Pop-Tarts with a bowl of Greek yogurt, a handful of fresh berries, or a glass of cold milk. For a brunch twist, serve them alongside a fruit salad or even a creamy latte to balance their sweetness.
Creative Ways to Present
For a playful presentation, arrange Strawberry Pop-Tarts in parchment-lined baskets, wrap them in wax paper for a homemade “toaster pastry” vibe, or serve them on tiered cake stands at brunch. They also make adorable party favors—simply bag and tie with ribbon for an edible gift!
Make Ahead and Storage
Storing Leftovers
Store your leftover Strawberry Pop-Tarts in an airtight container at room temperature for up to 3 days. Their crisp pastry remains surprisingly fresh, and they make an easy grab-and-go breakfast treat all week long.
Freezing
To freeze, arrange cooled, unglazed pop-tarts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Add the glaze and sprinkles only after reheating for maximum freshness and best texture.
Reheating
Pop leftover or thawed Strawberry Pop-Tarts in a toaster oven or regular oven at 350°F for a few minutes until warmed through. If you glazed them already, be a little careful—the icing may soften slightly, but the flavor will still be fantastic.
FAQs
Can I use a different flavor jam?
Absolutely! Swap in raspberry, blueberry, or even apricot jam for a new twist on homemade pop-tarts. Just be sure to mix in cornstarch with any filling to prevent leaks and get the right texture.
Do I have to use store-bought pie crusts?
Not at all—you can use your favorite homemade pastry dough for extra flavor and that just-baked, buttery goodness. Classic shortcrust or all-butter pie dough both work beautifully, though you’ll want to keep the thickness even for easy assembly.
Can I make these Strawberry Pop-Tarts gluten free?
Yes! Use a reliable gluten-free pie crust or mix for the base, and double-check that your jam is gluten free. The rest of the ingredients are naturally gluten free or can be substituted as needed.
How do I keep the filling from leaking out?
Mixing cornstarch into your jam thickens it during baking and really helps minimize leaks. Also, make sure you leave a small border around the filling and seal the edges well with a fork and egg wash.
Can I make mini Strawberry Pop-Tarts?
You bet! Just cut the dough into smaller rectangles—around 2×3 inches works well. Adjust the amount of filling and reduce the baking time to avoid over-browning. They make adorable little treats for lunchboxes and parties!
Final Thoughts
Baking a batch of homemade Strawberry Pop-Tarts is one of those small joys that brings out the kid in everyone. Whether you stick to classic strawberry or get creative with flavors and toppings, you’re in for a delightful treat—and maybe a new breakfast tradition. Give these a try, and get ready to fall in love with pop-tarts all over again!
Print
Strawberry Pop-Tarts Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pop-tarts
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgic joy of homemade Strawberry Pop-Tarts with this easy-to-follow recipe. These flaky pastries filled with fruity strawberry jam are a delightful treat for breakfast or dessert.
Ingredients
ScalePie Crusts:
- 2 9-inch refrigerated pie crusts (or homemade pastry dough)
Strawberry Filling:
- 1/2 cup strawberry jam or preserves
- 1 tablespoon cornstarch
Egg Wash:
- 1 egg, beaten
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Toppings:
- 2 tablespoons freeze-dried strawberries, crushed
- Optional sprinkles
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Filling: Mix the strawberry jam with cornstarch until smooth.
- Shape the Pastries: Roll out the pie crusts, cut into rectangles, and assemble the pop-tarts with the jam filling.
- Bake: Brush with egg wash, bake for 18–22 minutes until golden brown.
- Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Glaze and Serve: Spread the glaze over the cooled pop-tarts, sprinkle with freeze-dried strawberries and optional sprinkles. Let set before serving.
Notes
- Store in an airtight container for up to 3 days.
- You can swap the filling for raspberry or blueberry jam.
- For a homemade dough option, use a classic shortcrust pastry or all-butter pie dough.
Nutrition
- Serving Size: 1 pop-tart
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
