Homemade Strawberry Pop-Tarts bring a nostalgic treat to life with a fresh, irresistible twist. Flaky, buttery pastry encases a sweet, jammy strawberry filling, creating a perfect balance of textures. Each bite offers a burst of fruity flavor, enhanced by a glossy glaze that adds just the right touch of sweetness. Ready in just over an hour, these pop-tarts are surprisingly simple to make yet feel indulgent and special.
Warm from the oven, they’re a delightful upgrade from store-bought versions, with a golden crust that crumbles beautifully. Packed with real strawberry goodness, they’re perfect for breakfast, dessert, or a midday treat. Share them with loved ones or savor one yourself—they’re as comforting as they are delicious. These pop-tarts are a homemade masterpiece worth every minute.
Ingredients for Homemade Strawberry Pop-Tarts
- For the Crust:
- 2 ½ cups (310 g) all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 1 cup (226 g) unsalted butter, cubed and very cold
- ½ cup (120 g) sour cream (may substitute plain full-fat Greek yogurt)
- For the Filling:
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 8 oz (226 g) strawberries, quartered (see note to use different fruit)
- 2 teaspoons lemon juice
- ½ Tablespoon butter (salted or unsalted)
- For the Egg Wash:
- 1 large egg
- 1 teaspoon water
- For the Glaze:
- 1 ½ cups (190 g) powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon light corn syrup (see note)
- ¼ teaspoon vanilla extract
- Nonpareils, sprinkles, or coarse sanding sugar for decorating (optional)
Step-by-Step Instructions
- Prepare the Crust:
- Combine flour, sugar, and salt in a food processor.
- Scatter butter pieces over the flour mixture and pulse until it resembles coarse crumbs (some butter pieces should remain).
- Add sour cream and pulse until the mixture clings together.
- Transfer dough to plastic wrap, form into a disk, and chill for 30-60 minutes.
- Make the Filling:
- Whisk sugar and cornstarch in a small saucepan.
- Add strawberries and lemon juice, then cook over medium-low heat, stirring constantly, until berries soften and release juices.
- Mash berries until no large pieces remain, then cook until the mixture thickens to a jelly-like consistency.
- Remove from heat, stir in butter, and let cool completely (refrigerate to speed up cooling).
- Assemble the Pop-Tarts:
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Whisk egg and water for the egg wash.
- Roll chilled dough into a rectangle about ⅛-¼” thick and cut into 2.5”x4” rectangles.
- Place one rectangle on the baking sheet, brush with egg wash, and add a rounded Tablespoon of filling in the center.
- Top with another dough rectangle, crimp edges with a fork, brush with egg wash, and poke 6-8 holes for venting.
- Repeat for remaining pop-tarts and bake for 15-17 minutes, or until golden brown. Let cool before decorating.
- Make the Glaze:
- Whisk powdered sugar, 1 Tablespoon milk, corn syrup, and vanilla extract until smooth. Add more milk if too thick or more sugar if too thin.
- Drizzle glaze over cooled pop-tarts and decorate with sprinkles if desired. Let glaze harden before serving.
Creative Topping and Glaze Ideas
While the classic powdered sugar glaze and sprinkles are delightful, you can get creative with your pop-tart toppings. Try a lemon glaze by adding 1 teaspoon of lemon zest to the icing mixture for a tangy twist. For a richer flavor, drizzle melted dark chocolate over the cooled pop-tarts and sprinkle with sea salt. If you’re feeling adventurous, swap the nonpareils for crushed freeze-dried strawberries for an extra burst of fruity flavor.
Perfect Pairings for Serving
These homemade strawberry pop-tarts are a treat on their own, but they pair wonderfully with a cup of hot coffee or cold milk for a classic breakfast combo. For a brunch spread, serve them alongside fresh fruit salad or a dollop of whipped cream. They also make a fun dessert when paired with a scoop of vanilla ice cream for a sweet and satisfying finish.
Storage and Reheating Tips
Store your pop-tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place them in a toaster or oven at 350°F (175°C) for 5-7 minutes until warm and crispy. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or reheat directly from frozen.
Time-Saving Hacks for Busy Bakers
If you’re short on time, prepare the dough and filling a day ahead and store them separately in the refrigerator. You can also use store-bought pie crust as a shortcut for the dough. To speed up the cooling process for the filling, spread it thinly on a plate and place it in the freezer for 10-15 minutes. These small adjustments can make the process much more manageable!
Fun Recipe Variations to Try
Switch up the flavors by using different fruits like blueberries, raspberries, or even peaches for the filling. For a decadent twist, add a layer of Nutella or cream cheese before sealing the pop-tarts. If you’re a fan of savory treats, try a cheddar and apple filling for a unique spin. The possibilities are endless!
Homemade Strawberry Pop-Tarts
Ingredients
For the Crust
- 2 ½ cups all-purpose flour (310 g)
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 1 cup unsalted butter (226 g) cubed and very cold
- ½ cup sour cream (120 g) (may substitute plain full-fat Greek yogurt)
For the Filling
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 8 oz strawberries (226 g) quartered (see note to use different fruit)
- 2 teaspoons lemon juice
- ½ Tablespoon butter salted or unsalted
Egg Wash
- 1 teaspoon water
For the Glaze
- 1 ½ cups powdered sugar (190 g)
- 2 Tablespoons milk
- 1 Tablespoon light corn syrup see note
- ¼ teaspoon vanilla extract
- Nonpareils sprinkles, or coarse sanding sugar for decorating, optional
Instructions
- For CrustCombine flour, sugar, and salt in the basin of a food processor.2 ½ cups (310 g) all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon table saltScatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!1 cup (226 g) unsalted butterAdd sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.½ cup (120 g) sour creamRemove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
- For FillingCombine sugar and cornstarch in a small saucepan and whisk together until combined.¼ cup granulated sugar, 2 teaspoons cornstarchAdd berries and lemon juice and stir to combine.8 oz (226 g) strawberries, 2 teaspoons lemon juiceTransfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain.Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling pastry (you can speed up the process by placing the filling in the refrigerator).½ Tablespoon butter
- AssemblyOnce dough has chilled and filling has cooled, preheat oven to 400F (205C) and line a baking sheet with parchment paper.Prepare egg wash by thoroughly whisking together egg and water.1 large egg, 1 teaspoon waterTransfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!).Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.Repeat steps above until you have formed all of your pop tarts, then transfer to 400F (205C) oven and bake 15-17 minutes and beginning to turn golden brown. Allow pop tarts to cool on baking sheet before decorating with icing.
- IcingCombine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.1 ½ cups (190 g) powdered sugar, 2 Tablespoons milk, 1 Tablespoon light corn syrup, ¼ teaspoon vanilla extractDrizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.Nonpareils