If you’re looking to capture the taste of pure childhood nostalgia with a fun twist, this Giant Strawberry Pop Tart is your ticket to instant joy! Imagine a dreamy, flaky crust big enough to share (or not!), enveloping a sweet strawberry jam filling, all topped with a cloud of vanilla glaze and a rainbow of happy sprinkles. This recipe transforms the bite-sized classic into a showstopping centerpiece that sparks conversation and pure delight at any brunch, birthday, or lazy weekend breakfast. Whether you’re making this with kids, for friends, or simply as a treat for yourself, the Giant Strawberry Pop Tart just brings people together—with a generous slice of magic in every bite.
Ingredients You’ll Need
The ingredients for this Giant Strawberry Pop Tart are as straightforward as they are crucial—each one plays a big role in creating that signature bake-shop flavor, tender pastry texture, and irresistible color. Gather these pantry favorites and a few fridge staples, and you’ll be on your way to Pop Tart bliss!
- 2 ½ cups all-purpose flour: The sturdy foundation for our pastry, giving it that perfect tender bite.
- 1 tbsp granulated sugar: Just a touch for subtle sweetness in the crust, balancing the filling.
- 1 tsp salt: Essential for bringing out the flavors in both the dough and the strawberry filling.
- 1 cup (2 sticks) cold unsalted butter, cut into cubes: The secret to a delightfully flaky, melt-in-your-mouth crust—make sure it’s cold!
- 6–8 tbsp ice water: Cold water brings the dough together without melting your butter, preserving those lovely flaky layers.
- ¾ cup strawberry jam or preserves: The sweet heart of the pop tart—use your favorite good-quality jam for best results.
- 1 tbsp cornstarch: Thickens the jam filling so you get a beautiful slice that holds together.
- 1 egg (for egg wash): Gives our crust that gorgeous golden finish and helps seal the edges.
- 1 cup powdered sugar: Makes the glaze irresistibly smooth and sweet, perfect for drizzling.
- 1–2 tbsp milk: Helps achieve the dreamy glazing consistency—add just enough to make it spreadable.
- ½ tsp vanilla extract: Adds a warm, aromatic note to the glaze that elevates the whole pastry.
- Red or pink food coloring (optional): For that signature pink pop tart look—totally up to you!
- Rainbow sprinkles: No giant strawberry pop tart is complete without a festive shower of sprinkles on top.
How to Make Giant Strawberry Pop Tart
Step 1: Make the Dough
Start by whisking together the flour, granulated sugar, and salt in a large bowl. Work in the cold butter using a pastry cutter or your fingertips, stopping as soon as the mixture resembles coarse, sandy pebbles. Drizzle in ice water, starting with 6 tablespoons, and gently mix until the dough starts to hold together. Add more water as needed—a tablespoon at a time—until you can pinch a piece and it sticks. Divide the dough in half, shape each half into a rectangle, wrap tightly in plastic wrap, and pop both into the fridge to chill for at least 30 minutes. Cold dough is essential for that flakey pop tart magic!
Step 2: Roll Out the Pastry
Once chilled, lightly dust your work surface and rolling pin with flour. Roll out each dough rectangle to about 9×13 inches—big enough for a generous slab of Giant Strawberry Pop Tart! Don’t stress about perfect corners; just aim for even thickness. Carefully transfer one rectangle to a parchment-lined baking sheet and set the other aside for the top layer.
Step 3: Make and Spread the Filling
In a small bowl, combine your strawberry jam and cornstarch. This trick thickens your filling so it doesn’t ooze out when you slice. Spread the jam mixture evenly over the bottom rectangle of dough, making sure to leave a ½-inch border all the way around. This will help you seal the edges so none of that gorgeous filling escapes.
Step 4: Assemble and Seal the Pop Tart
Beat the egg and brush a little along the border of your bottom pastry. Gently place the second dough rectangle right over the filling, lining up the edges as best you can. Press all around to seal—then grab a fork and crimp for that classic pop tart look. Use the fork or a knife to poke a few vent holes in the top. Brush the whole surface with more egg wash for shine.
Step 5: Bake Until Golden
With the oven preheated to 375°F (190°C), slide your assembled Giant Strawberry Pop Tart into the oven and bake for 30 to 35 minutes. You’re looking for the pastry to turn beautifully golden and slightly puffed, with the filling just beginning to bubble through the vents. Let it cool completely on the pan before you move on to icing.
Step 6: Glaze and Decorate
In a bowl, whisk together the powdered sugar, milk, and vanilla extract until super smooth. Add a drop or two of red or pink food coloring if you want that iconic look. Once your pop tart is cool, pour or gently spread the glaze over the top. Shower with rainbow sprinkles and let set before slicing into big, glorious pieces. Get ready for lots of gleeful oohs and ahhs!
How to Serve Giant Strawberry Pop Tart
Garnishes
A final flourish of extra sprinkles is always a hit, but you can elevate your Giant Strawberry Pop Tart further with a dusting of powdered sugar or a dollop of whipped cream on each slice. For a special touch, add fresh strawberry slices on the side—they’ll amplify the jammy flavor and look so pretty!
Side Dishes
Pair your Giant Strawberry Pop Tart with bowls of fresh berries and a pitcher of cold milk for a pleasant brunch vibe. For festive occasions, serve it with scoops of vanilla ice cream or yogurt parfaits—the creamy contrast is absolutely dreamy next to all that flaky pastry and sweet jam.
Creative Ways to Present
Consider slicing your pop tart into smaller “mini” slabs for a crowd-friendly dessert buffet, or cut into fun shapes using a sharp knife for birthday parties. For a breakfast gathering, offer a pop tart bar with extra glaze and bowls of toppings so everyone can decorate their own slice. The possibilities are endless with a showstopper like this!
Make Ahead and Storage
Storing Leftovers
Leftover Giant Strawberry Pop Tart (if you have any!) will keep covered on the counter for up to two days, or in the fridge for up to five days. Just make sure it’s well-wrapped to retain the moisture in the jam and the flakiness of the crust.
Freezing
Want to plan ahead? Simply wrap leftover slices tightly in plastic and freeze in an airtight container for up to two months. Thaw overnight in the refrigerator, and the Giant Strawberry Pop Tart is ready for a quick breakfast or snack straight from the freezer.
Reheating
To recapture that fresh-from-the-oven warmth, reheat slices in a toaster oven or a 300°F oven for 8–10 minutes until the crust is crisp and the filling is just heated through. You can even microwave briefly, though you may lose a touch of that delightful crunch.
FAQs
Can I use a different kind of jam for this Giant Strawberry Pop Tart?
Absolutely! Any fruit preserves or jam will work, from blueberry to peach or even raspberry. Just make sure to mix it with cornstarch so your filling thickens properly during baking.
How do I make sure my crust is extra flaky?
Keep your butter as cold as possible, and don’t overwork the dough. Chilling the dough before rolling out is crucial, as is working quickly once the butter is cut in.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to two days in advance. Store it tightly wrapped in the refrigerator until you’re ready to roll and assemble your Giant Strawberry Pop Tart.
What’s the best way to cut clean slices?
Let your pop tart cool completely and use a sharp knife dipped in hot water (then wiped dry) for the neatest slices. This helps cut through the glaze without dragging and keeps the filling in place.
Can I make this Giant Strawberry Pop Tart gluten free?
Definitely! Substitute a gluten-free all-purpose flour blend for the regular flour. Keep an eye on the dough texture and add water tablespoon by tablespoon, as gluten-free flours can soak up moisture differently.
Final Thoughts
Gather your favorite people (or treat yourself!) and get ready to make some memories—there’s nothing quite like baking and sharing a Giant Strawberry Pop Tart. This recipe is pure, oversized happiness in every slice, and I promise once you try it, you’ll be coming back for seconds, thirds, and maybe a secret late-night snack. Happy baking!
Print
Giant Strawberry Pop Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 large slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgia of childhood with this homemade Giant Strawberry Pop Tart recipe. A flaky, buttery crust envelopes a sweet strawberry filling, topped with a vibrant glaze and colorful sprinkles.
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
Filling:
- ¾ cup strawberry jam or preserves
- 1 tbsp cornstarch
Egg Wash:
- 1 egg
Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Red or pink food coloring (optional)
Decoration:
- Rainbow sprinkles
Instructions
- Prepare Dough: Mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water gradually to form dough. Chill, then roll out into rectangles.
- Assemble Pop Tart: Spread jam mixed with cornstarch on one dough rectangle. Top with the other rectangle, seal edges, and vent steam.
- Bake: Brush with egg wash and bake until golden.
- Glaze and Decorate: Mix powdered sugar, milk, and vanilla. Add color if desired. Spread over cooled pop tart and top with sprinkles.
- Serve: Allow glaze to set before slicing.
Notes
- You can use any fruit preserves for variety.
- Keep butter cold for a flakier crust.
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