Calling all breakfast lovers and nostalgic snackers! If you’re craving that blend of flaky homemade pastry, bright strawberry filling, and a sweet, cheerful icing, look no further than these irresistible Strawberry Pop-Tarts. This recipe brings the beloved classic from your childhood right into your own kitchen, elevating it with real ingredients and the kind of fresh flavor you can only get from baking them yourself. Whether you serve them fresh for brunch or sneak one as a midnight treat, Strawberry Pop-Tarts are bound to make you smile.
Ingredients You’ll Need
You don’t need a laundry list of fancy items to make truly delectable Strawberry Pop-Tarts. Each ingredient has a role to play, from delivering that perfect flaky crust to ensuring the strawberry center stays heavenly and gooey. Here’s what you’ll need and why it matters:
- All-purpose flour: The backbone of the pastry, giving it structure and that satisfying, tender bite.
- Granulated sugar: Just a little is all you need to add sweetness to the dough and help with browning.
- Salt: A touch cuts through the sweetness and wakes up all the flavors in your dough.
- Unsalted butter (cold and cubed): The secret to that ultra-flaky, melt-in-your-mouth crust—don’t skimp on chilling it!
- Ice water: Keeps the dough cold for maximum flakiness and helps it all come together without overmixing.
- Strawberry jam or preserves: The luscious, juicy heart of your pop-tarts—pick your favorite for a personal touch.
- Cornstarch: Thickens the strawberry filling perfectly, so it stays put in each bite.
- Egg (for egg wash): Seals the edges and gives your Strawberry Pop-Tarts that gorgeous golden sheen on top.
- Powdered sugar: The key to that dreamy, smooth icing you just can’t resist.
- Milk: Loosens the icing to a spreadable consistency—add gradually to get it just right.
- Vanilla extract: Adds a warm, comforting aroma to your icing (trust me, it makes a difference!).
- Sprinkles (optional): The final touch for whimsy and fun; use your favorites or skip for a classic look.
How to Make Strawberry Pop-Tarts
Step 1: Make the Perfect Pastry Dough
Start by whisking together flour, sugar, and salt in a large bowl. Add the cold, cubed butter and work it in using a pastry cutter or your fingertips until you see pea-sized crumbs throughout. Be patient—you want that butter to stay cold so your Strawberry Pop-Tarts bake up beautifully flakey! Gradually stir in ice water, just until the dough comes together. Divide, shape into disks, and chill well to let that gluten relax (and flavors develop!) before rolling out.
Step 2: Prepare Your Strawberry Filling
In a small bowl, stir together strawberry jam and cornstarch until smooth. This trick ensures your filling turns irresistibly thick and jammy as it bakes, never runny! If you like, warm the jam just a touch so it spreads easily; otherwise, room temperature works perfectly.
Step 3: Roll, Cut, and Fill
On a floured surface, roll out your chilled dough to ⅛-inch thick. Use a ruler or knife to cut it into tidy 3×4-inch rectangles—no need for perfection, but a consistent size helps everything bake evenly. Lay half the rectangles on your lined baking sheet. Spoon a generous tablespoon of strawberry filling into the center, leaving a tidy border (about ½ inch) all around.
Step 4: Seal and Shape the Pop-Tarts
Lightly brush the edges with beaten egg to glue everything together, then top with the remaining rectangles. Gently press the edges to seal, then crimp with a fork for that classic Strawberry Pop-Tarts look. Use the fork to prick a few holes in the top of each pastry—this vents steam and keeps your pop-tarts from puffing up unevenly.
Step 5: Bake to Golden Perfection
Brush the tops with a little more egg wash, then bake at 375°F for 20–25 minutes. Watch as they turn golden and crisp, filling your kitchen with the sweetest aroma! Let them cool completely before icing—trust me, it’s worth the wait.
Step 6: Whip Up the Icing and Decorate
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and glossy. Adjust the milk for a drizzle or spreadable consistency. Once cooled, spoon or spread a layer over each pop-tart and sprinkle with your favorite colorful sprinkles for the finishing touch. Try not to sneak a bite before they set!
How to Serve Strawberry Pop-Tarts
Garnishes
A thick swirl of that simple vanilla icing and a scattering of sprinkles are the classic look, but you can also try freeze-dried strawberries or chopped nuts for a twist. For added flair, drizzle with a little white chocolate or top with a dusting of powdered freeze-dried berries—the bright color really pops against the pastel icing!
Side Dishes
Strawberry Pop-Tarts are a standout all on their own, but they also shine alongside a creamy vanilla yogurt parfait, crisp breakfast bacon, or a tall glass of freshly squeezed juice. They’re sweet enough for dessert, yet sturdy enough for breakfast—pair them with your favorite morning coffee or an icy cold glass of milk for a nostalgic start to your day.
Creative Ways to Present
Cut your pop-tarts into smaller squares or fun shapes for a playful brunch platter, or nestle them into cupcake liners for a grab-and-go treat! Stack them in jars for a picnic, or arrange on a cake stand at the center of your brunch spread—no one can resist reaching for these golden beauties, especially when beautifully plated.
Make Ahead and Storage
Storing Leftovers
Let your Strawberry Pop-Tarts cool completely, then store in an airtight container at room temperature for up to three days. If you ice them, be sure the frosting is set before stacking with parchment between layers to keep them fresh and pretty.
Freezing
You can absolutely freeze Strawberry Pop-Tarts! For best results, freeze them un-iced—simply wrap individually in plastic and place in a freezer bag. They’ll keep well for up to 2 months. When ready to serve, thaw at room temperature and add icing fresh.
Reheating
Pop leftover Strawberry Pop-Tarts in the toaster oven for a few minutes to restore their flakiness, or use a conventional oven set to 350°F for 5–7 minutes. Avoid using a regular toaster if they’re iced, as the frosting may run or burn; stick to the oven for best results!
FAQs
Can I use store-bought pie dough for Strawberry Pop-Tarts?
Yes! If you’re short on time, store-bought pie dough works well and cuts down on prep. While homemade offers the flakiest texture, store-bought allows you to whip up Strawberry Pop-Tarts in a pinch.
What kind of strawberry jam is best?
Use any favorite strawberry jam or preserves, ideally one with lots of real fruit. If you like your filling a little tart, choose a low-sugar version; for extra sweetness, classic strawberry jam is perfect.
Can I make mini pop-tarts with this recipe?
Absolutely—just cut your dough into smaller shapes, reduce the filling slightly, and keep a close eye while baking (they’ll finish up faster). Mini Strawberry Pop-Tarts are perfect for parties or snacking.
How do I keep the pop-tart edges from bursting open?
Be careful not to overfill, and always brush the edges with egg wash before sealing. Crimping the edges firmly with a fork and chilling the assembled pop-tarts before baking help them hold their shape beautifully.
Can I make these vegan?
You sure can! Swap in a vegan butter alternative for the pastry, use a plant-based milk for the icing, and skip the egg wash (use a bit of plant milk to seal). Double-check your jam and sprinkle ingredients to ensure they’re vegan-friendly.
Final Thoughts
I can’t think of a more joyful way to start (or brighten) your day than with homemade Strawberry Pop-Tarts. Whether you’re making a batch for a special brunch or just treating yourself to some good old-fashioned comfort, these pastries deliver on nostalgia and flavor. Go ahead—bake a batch, get creative, and share the love!
Print
Strawberry Pop-Tarts Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 pop-tarts
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy making these delicious homemade Strawberry Pop-Tarts that are perfect for breakfast or a sweet treat. With a flaky pastry crust and fruity filling, these pop-tarts are sure to be a hit with everyone!
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6–8 tablespoons ice water
Filling:
- ¾ cup strawberry jam or preserves
- 1 tablespoon cornstarch
Egg Wash:
- 1 egg
Icing:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Dough Preparation: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough holds together. Divide, shape into disks, wrap, and chill.
- Filling and Assembly: Preheat oven. Mix jam with cornstarch. Roll out dough, cut into rectangles, add jam, seal with another rectangle, and bake.
- Icing: Whisk powdered sugar, milk, and vanilla. Spread over cooled pastries and top with sprinkles.
Notes
- You can substitute the strawberry jam with any fruit preserve or Nutella.
- For crispier pastries, chill filled pop-tarts for 10 minutes before baking.
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