Go Back
Easy homemade strawberry pop tarts – flaky buttery crust, real strawberry filling, sweet icing
Print Recipe

Homemade Strawberry Pop Tarts

These Easy Homemade Strawberry Pop Tarts are a revelation! A flaky, buttery, all-butter crust is filled with a thick, real strawberry jam and topped with a sweet icing and sprinkles. They're everything you loved about the classic, but infinitely better – and surprisingly fun to make at home. For another delicious from-scratch treat, try our Classic Cinnamon Rolls with Cream Cheese Frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time3 hours
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy pop tart recipe, homemade strawberry pop tarts, strawberry pastry
Servings: 8 pop tarts
Calories: 575kcal
Author: Angela

Equipment

  • Food Processor For quickly making the dough.
  • Fine-Mesh Sieve For straining strawberry seeds from the filling.
  • Rolling Pin For rolling out the dough evenly.
  • Pizza Cutter or Sharp Knife For cutting clean rectangles.

Ingredients

  • 2.5 cups all-purpose flour
  • 4 tsp sugar
  • 2 tsp kosher salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 0.5 cup cold water
  • 16 oz strawberries (fresh or frozen, thawed)
  • 3 tbsp honey
  • 2 tsp lemon juice
  • 1 egg yolk (for sealing)
  • 0.5 to 1 cup powdered sugar
  • 1 to 2 tbsp milk
  • Colorful sprinkles, crushed

Instructions

  • In a food processor, pulse flour, sugar, and salt. Add chilled butter and pulse until pea-sized. Stream in cold water, pulsing until dough comes together. Form into a rectangle, wrap in plastic, and chill for 2 hours.
  • While dough chills, blend strawberries, honey, and lemon juice. Strain into a saucepan, discarding seeds. Simmer over medium heat for 20-25 minutes, stirring, until thickened like jam. Cool completely.
  • Preheat oven to 300°F. Roll out half the dough to ⅛-inch thick on a floured surface. Cut into 3.5x4.75-inch rectangles. Repeat with remaining dough and scraps.
  • Place half the rectangles on a parchment-lined baking sheet. Spoon 1 tbsp filling onto each, leaving a border. Brush edges with beaten egg yolk. Dock top rectangles with a fork, place over filling, and crimp edges.
  • Bake for 30-35 minutes until lightly golden. Cool completely on a wire rack.
  • Whisk powdered sugar and milk until a thick glaze forms. Spread about 1 tbsp over each cooled pop tart and immediately top with crushed sprinkles. Let set before serving.

Notes

Pro Tips: The #1 secret to a flaky crust is to keep your butter COLD. Work quickly and chill the dough if it gets warm. Spoon and level your flour to avoid a tough crust. Cook the strawberry filling until it's thick like ketchup – you need to remove as much moisture as possible to prevent it from bubbling out during baking. Dock the tops with a fork to let steam escape. Assemble on a parchment-lined baking sheet for easy cleanup.