Homemade Strawberry Pop Tarts with Strawberry Frosting
I have always loved a good Pop-Tart. I still love a good Pop-Tart. But alas, I don’t let myself eat them anymore because the ingredient list on the box is about a mile long, and I can’t read 75% of it. Thus, I made a Pop-Tart alternative that, while it’s still full of sugar, is also full of ingredients that I can actually pronounce and that tastes about 150% better than the store bought version.
These homemade strawberry Pop-Tarts are everything you love about the classic, but better. The crust is sturdy yet tender, the filling is made with real strawberries (because we’re adults now, and we deserve better), and the glaze is smooth, sweet, and just the right shade of pink to feel festive. They’ve got that perfect balance of nostalgia and homemade goodness, making them ideal for a weekend baking project—or a special Valentine’s Day treat.
And if you’ve got kids, these are a no-brainer. They can help roll out the dough, crimp the edges, and, of course, go wild with sprinkles. Sure, things might get a little messy, but isn’t that half the fun? So go ahead, make a batch, and embrace the chaos—because at the end of the day, you’ll have a tray full of homemade Pop-Tarts, and that’s always a win. Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade pop-tarts? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Strawberry Pop-Tarts:
All-purpose flour
Granulated sugar
Salt
Butter
Buttermilk
Strawberries (fresh or frozen)
Cornstarch
Powdered sugar
Heavy cream
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Flour: You can use a 1:1 gluten-free flour blend if needed, though texture may vary.
Butter: Unsalted butter can be used; just add an extra pinch of salt to balance the flavor.
Buttermilk: Replace with regular milk plus 1 teaspoon of lemon juice or vinegar for similar acidity.
Strawberries: Raspberry, blueberry, or even peach puree can work for a different fruit filling.
Heavy Cream: Half-and-half or whole milk will work, though the glaze may be slightly thinner.
What Tools Do You Need to Bake Strawberry Pop-Tarts?
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Parchment paper
Step-by-Step Instructions for Baking Strawberry Pop-Tarts:
Mix flour, sugar, and salt in a bowl, then add melted butter and buttermilk. Knead until a firm dough forms, then wrap and chill for 15 minutes.
Simmer strawberries, sugar, and cornstarch in a saucepan until thickened, then puree until smooth. Reserve a tablespoon for the glaze.
Roll out the chilled dough into a large rectangle, then cut into smaller rectangles.
Spoon filling onto half of the dough rectangles, leaving a border. Place another rectangle on top, seal the edges with a fork, and poke small holes on top to vent steam.
Transfer to a parchment-lined baking sheet and bake at 400°F for 18-22 minutes, until golden brown.
Mix reserved strawberry puree with powdered sugar and heavy cream, then spread over cooled pop-tarts. Let set before serving.
How to Make the Crust Sturdy Without Making It Too Tough:
Avoid overworking the dough when mixing and kneading. Too much handling develops excess gluten, making the crust chewy instead of crisp.
Chill the dough before rolling it out. Cold dough is easier to handle and bakes into a sturdier crust.
Roll to an even thickness (about 1/8 inch). If it’s too thick, it won’t crisp up; too thin, and it won’t hold the filling well.
How to Prevent Your Pop-Tarts from Bursting in the Oven:
Don’t overfill—about 1-2 tablespoons of filling per pop-tart is enough.
Press the edges firmly together and crimp well with a fork to seal.
Poke a few small holes in the top of each pop-tart before baking to allow steam to escape.
How to Store Your Baked Pop-Tarts:
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week if you want them to last longer.
Freeze unfrosted pop-tarts for up to 3 months. Reheat in the oven at 350°F for a few minutes before frosting and serving.
Homemade Strawberry Pop Tarts
Ingredients
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Pour in the melted butter and buttermilk, and use your hand to mix until the dough starts to come together.
- Knead the dough gently for 1-2 minutes to build up some structure in your dough. You want this to be slightly more "tough" and crisp than pie crust. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to roll out.
- While it chills, move on to make your strawberry filling.
- In a small saucepan, combine the sliced strawberries, granulated sugar, and cornstarch. Stir to mix everything evenly.
- Once combined, place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Continue cooking for about 5–7 minutes, or until the mixture thickens and the strawberries have cooked down.
- Remove the mixture from the heat and use an immersion blender to puree the filling until completely smooth.
- Once smooth, set the filling aside to cool and continue thickening. Let the filling cool completely before using. Before filling your pop tarts, reserve 1 Tablespoons of the puree to use for the glaze.
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- To assemble your pop tarts, lightly flour your work surface and cut your ball of dough in half. Roll out the first half of chilled dough in an 1/8 inch thick rectangle. (Approximately 14 inches long and 10 inches tall)
- Using a sharp knife or pastry cutter, cut the dough into 8 equal rectangles that are approximately 3.5 inches wide and 5 inches tall.
- Once cut, place half of the rectangles onto the prepared baking sheet, leaving about an inch of space between each rectangle.
- Proceed to repeat the rolling and cutting in step 3 on the remaining half of your dough. Set the additional 8 rectangles to the side.
- Next, take your cooled filling and spoon about 1-2 tablespoon onto the center of each rectangle on the prepared baking sheet. Using a small spoon or butterknife, spread the filling over the rectangle, making sure to leave a 1/4 inch border around the edge with no filling.
- Place the remaining rectangles over the filling, pressing the edges together lightly with your fingers, making sure no filling escapes out of the edges. Use a fork to crimp the edges for a decorative seal. If desired, using a toothpick, poke a few small holes into the top of the pop tarts to allow steam to escape.
- Once all pop tarts have been assembled and sealed, place them in the oven to bake for 18–22 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the pop-tarts cool completely on a wire rack before frosting.
- While the pop tarts are cooling, proceed to making your frosting.
- In a small bowl, whisk together the reserved 1 Tablespoon of strawberry puree, powdered sugar, and heavy cream. Stir until smooth and glossy. If the glaze is too thick, add a few drops of cream until it reaches the desired consistency.
- Once the pop tarts have cooled completely, spoon approximately 1 Tablespoon of frosting on top, and spread it gently, leaving a 1/2 inch border of crust with no frosting.
- If desired, sprinkle the tops of the pop tarts with your favorite sprinkles, and allow them to sit for 20 minutes to allow the glaze to harden on top.
- Once the glaze has set, you are free to serve and enjoy!