Let’s take a trip down memory lane with a dessert that’s pure nostalgia with a homemade twist: a Giant Strawberry Pop Tart! This oversized treat has all the charm of the classic store-bought version—flaky, buttery pastry wrapped around a sweet strawberry filling, topped with a sugary glaze and a shower of sprinkles. But here’s the upgrade: it’s made from scratch with real ingredients, and it’s big enough to share (or not, no judgment). The pastry is golden and crisp, the filling bursts with jammy strawberry flavor, and the glaze adds just the right amount of sweetness. I started making this after craving Pop Tarts one lazy weekend but wanting something more special. Now, it’s my go-to for brunches, birthday parties, or whenever I want to make my friends smile. It’s perfect for casual gatherings, kid-friendly dessert tables, or just a fun baking project to brighten your day.
Why You’ll Love This Recipe
- Nostalgic and fun: It’s a grown-up version of a childhood favorite, perfect for all ages.
- Shareable size: One giant tart feeds 8–10, making it great for parties or potlucks.
- Simple ingredients: Uses pantry staples and fresh strawberries for maximum flavor.
- Customizable: Swap the filling for your favorite jam or add a chocolate twist.
- Make-ahead friendly: Prep the dough or assemble the tart a day ahead for stress-free baking.
- No fancy tools needed: Just a rolling pin, baking sheet, and a little patience.
- Picture-perfect: The glaze and sprinkles make it Instagram-worthy without much effort.
Ingredients You’ll Need
- All-purpose flour (The base for a flaky, tender pastry crust.)
- Butter (Cold, unsalted butter for that perfect pastry texture.)
- Sugar (Granulated for the dough, powdered for the glaze.)
- Egg (For the dough and an egg wash to seal and shine.)
- Strawberries (Fresh or frozen for a vibrant, homemade filling.)
- Cornstarch (Thickens the strawberry filling so it doesn’t ooze out.)
- Lemon juice (Brightens the strawberry filling’s flavor.)
- Vanilla extract (Adds warmth to the filling and glaze.)
- Milk (For the glaze; any kind works, even plant-based.)
- Rainbow sprinkles (For that classic Pop Tart look—don’t skip these!)
- Salt (A pinch in the dough and filling to balance sweetness.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the Pastry Dough
In a large bowl, whisk together 2½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt. Cut 1 cup (2 sticks) cold unsalted butter into small cubes and add to the flour. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. In a small bowl, whisk 1 large egg with ¼ cup cold water. Drizzle over the flour mixture and stir until the dough just comes together. If it’s too dry, add another tablespoon of water. Divide the dough into two equal portions, shape into rectangles, wrap in plastic wrap, and chill for at least 30 minutes. Pro tip: Cold butter is key for flaky layers, so don’t let it soften too much.
Step 2: Prepare the Strawberry Filling
In a medium saucepan, combine 2 cups chopped fresh strawberries (or frozen, thawed), ½ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and a pinch of salt. Cook over medium heat, stirring often, until the mixture thickens and becomes jammy, about 8–10 minutes. Remove from heat, stir in ½ teaspoon vanilla extract, and let cool completely. The filling should be thick enough to spread without running. If it’s too thin, cook a bit longer; if too thick, add a splash of water.
Step 3: Roll Out the Dough
Preheat your oven to 375°F and line a large baking sheet with parchment paper. On a lightly floured surface, roll one dough rectangle into a 10×12-inch rectangle, about ⅛-inch thick. Trim the edges with a knife or pizza cutter for a neat shape, then transfer to the baking sheet. Roll the second dough rectangle to the same size and set aside. Keep both pieces chilled if they start to soften—this helps the pastry stay flaky.
Step 4: Assemble the Pop Tart
Spread the cooled strawberry filling evenly over the dough on the baking sheet, leaving a ½-inch border around the edges. Brush the border with an egg wash (1 egg beaten with 1 tablespoon water) to help seal the tart. Carefully place the second dough rectangle over the filling, pressing the edges gently to align. Use a fork to crimp the edges all around, sealing the filling inside. Poke a few small holes in the top with a fork to let steam escape. Brush the top with more egg wash for a golden finish.
Step 5: Bake the Tart
Bake for 25–30 minutes, or until the pastry is golden brown and crisp. If the edges brown too quickly, cover them with foil halfway through. Let the tart cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Don’t rush the cooling—the filling needs time to set so it doesn’t spill when you cut it.
Step 6: Glaze and Decorate
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. The glaze should be thick but pourable; add more milk or sugar as needed. Spread or drizzle the glaze over the cooled tart, leaving some pastry visible for that classic Pop Tart look. Immediately sprinkle 2 tablespoons rainbow sprinkles over the glaze before it sets. Let the glaze harden for about 15 minutes.
Step 7: Slice and Serve
Use a sharp knife to cut the tart into 8–10 rectangles or squares, mimicking the size of a classic Pop Tart. Serve on a platter for a party or wrap individual pieces in parchment for a cute, portable treat. Enjoy with a glass of milk or coffee for the ultimate nostalgic vibe!
Helpful Tips
- Make-ahead magic: Prepare the dough and filling up to 2 days ahead and refrigerate. You can also assemble the unbaked tart, wrap it tightly, and chill overnight; bake fresh for the best texture.
- Storing leftovers: Store slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The pastry may soften slightly, but it’ll still taste amazing.
- Reheating for crispness: Warm slices in a 300°F oven for 5–7 minutes to revive the flaky texture. Avoid microwaving, as it can make the pastry soggy.
- Perfect pairings: Serve with vanilla ice cream, whipped cream, or fresh berries for a dessert upgrade. Pair with coffee, hot chocolate, or a fruity iced tea for a fun brunch spread.
- Creative twists: Swap strawberry filling for raspberry, blueberry, or even chocolate-hazelnut spread. Add a pinch of cinnamon to the filling for warmth, or use white chocolate glaze for a sweeter spin.
- Keep it flaky: Work quickly with the dough to keep it cold, and don’t overhandle it. If the kitchen is warm, pop the dough back in the fridge for 10 minutes before rolling.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Make the dough and filling up to 2 days in advance and store in the fridge. You can also assemble the tart a day ahead, refrigerate, and bake fresh. Glaze and decorate just before serving for the best look.
Can I freeze this recipe?
Absolutely. Freeze the unbaked, assembled tart (without glaze) for up to 2 months, wrapped tightly in plastic wrap and foil. Bake from frozen, adding 5–7 minutes to the baking time. Glaze after cooling. Baked tarts can also be frozen, but the texture may soften slightly.
What if I don’t have fresh strawberries?
Frozen strawberries work great—just thaw and drain excess liquid before cooking. You can also use ¾ cup high-quality strawberry jam mixed with 1 teaspoon cornstarch as a shortcut filling; cook until thickened.
How do I make it gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill). Ensure the blend contains xanthan gum for structure, and chill the dough longer to prevent crumbling.
Can I make it vegan?
Yes! Use vegan butter and replace the egg in the dough with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). For the egg wash, use plant-based milk. Use non-dairy milk in the glaze and vegan-friendly sprinkles.
I whip up this Giant Strawberry Pop Tart whenever I’m craving a dose of childhood joy or want to make a gathering extra special. It’s such a crowd-pleaser, and I love seeing everyone’s faces light up when I bring it out. My favorite way to enjoy it is slightly warm with a scoop of vanilla ice cream on the side—pure bliss! Give it a try and let me know how it turns out—I’d love to hear if you added your own spin or if it brought back any Pop Tart memories!
Giant Strawberry Pop Tart
Ingredients
- For the Dough:
- 1 cup fine blanched almond flour
- 1 cup tapioca flour/starch
- 4 tbsp non-dairy butter or grass-fed butter cold
- ¼ cup coconut sugar
- 1 egg or flax egg
- ½ tsp sea salt
- For the Strawberry Jam Filling:
- 1 ¼ cups strawberries diced and chopped
- 1 tbsp tapioca starch/flour + 1 tbsp hot water
- 1 tbsp+ maple syrup or sweetener of choice
- For the Icing:
- 2 tbsp strawberry filling from above
- 1 cup powdered confectionary sugar or powdered monkfruit sweetener
- ½ tsp vanilla extract
- Optional: Naturally colored sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a bowl, combine almond flour, tapioca flour, and sea salt. Cut in the cold butter until the mixture is crumbly. Add the egg and coconut sugar, mixing until a dough forms.
- Roll out the dough: Place the dough between two pieces of parchment paper and roll it out to about 1/8 inch thick. Cut into a large rectangle to fit your baking sheet.
- Make the strawberry jam filling: In a small saucepan over medium heat, combine chopped strawberries and tapioca starch. Stir in maple syrup and cook until the mixture thickens. Remove from heat and let it cool.
- Assemble the pop tart: Spread the cooled strawberry jam filling over half of the dough, leaving a border. Fold the dough over to form a pocket and press the edges to seal.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the crust is golden.
- Prepare the icing: In a bowl, mix together the strawberry filling, powdered sweetener, and vanilla extract until smooth.
- Ice the pop tart: Once the pop tart has cooled, drizzle the icing over the top and sprinkle with colored sprinkles if desired.
Notes
- For a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.
- Ensure the strawberry jam is cooled before spreading to prevent the dough from becoming soggy.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
