Homemade Strawberry Pop Tarts

There’s nothing like biting into a warm, flaky pop tart filled with sweet strawberry jam. I love how these homemade strawberry pop tarts taste so much better than the store-bought kind — buttery, crisp, and filled with real fruit flavor. The crust is perfectly tender, the filling is vibrant, and every bite feels nostalgic and comforting.

Why You’ll Love This Recipe

I love this recipe because it transforms a childhood favorite into something truly special. The crust is made from scratch with real butter, giving it that melt-in-your-mouth texture, while the filling is simply strawberries, honey, and lemon juice — no artificial colors or additives. They look just like the classic pop tarts but taste infinitely fresher and more satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Crust:

• 2 ½ cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons kosher salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• ½ cup cold water

Filling:

• 16 ounces (about 450 g) strawberries, fresh or frozen (thawed if frozen)
• 3 tablespoons honey
• 2 teaspoons lemon juice

Assembly:

• 1 egg yolk (for sealing the edges)
• ½ to 1 cup powdered sugar (for icing)
• 1 to 2 tablespoons milk (for icing)

Optional:

• Sprinkles for decorating

Directions

1. In a food processor, I pulse together the flour, sugar, salt, and chilled butter until the butter pieces are about the size of peas. Then, I slowly stream in cold water while pulsing until the dough starts to come together.
2. I transfer the dough onto a floured surface and gently knead it into a ball. I shape it into a rectangle about ½ inch thick, wrap it in plastic wrap, and refrigerate it for 2 hours to chill.
3. While the dough chills, I prepare the filling. I blend the strawberries, honey, and lemon juice, then strain the mixture through a fine sieve to remove the seeds. I pour it into a saucepan and cook over medium heat for 20–25 minutes, stirring often, until it thickens into a jam-like consistency. I let it cool completely.
4. I preheat my oven to 300°F (150°C) and line a baking sheet with parchment paper.
5. Once chilled, I divide the dough in half and roll each piece into a 14×14-inch square, about ⅛ inch thick. I cut the dough into rectangles measuring roughly 3.5×4.75 inches.
6. On half of the rectangles, I spoon about 1 tablespoon of strawberry filling, spreading it thinly and leaving about ⅓ inch of border around the edges.
7. I brush the borders with beaten egg yolk, place another rectangle of dough on top, press the edges to seal, and crimp them with a fork. I poke a few small holes in the tops with a fork to allow steam to escape.
8. I place the pop tarts on the baking sheet and bake for 30–35 minutes, until lightly golden brown on top and browned underneath.
9. Once cooled, I whisk together powdered sugar and milk until a thick glaze forms. I spread about 1 tablespoon of icing on each pop tart and, if I like, finish with a sprinkle of crushed sprinkles for that classic look.

Servings and Timing

This recipe makes about 8 pop tarts.
Prep time: 2 hours 30 minutes
Cook time: 30 minutes
Total time: 3 hours

Variations

• I sometimes swap the strawberries for other fruits like blueberries, raspberries, or peaches.
• For a chocolate version, I drizzle melted chocolate over the icing or add cocoa powder to the dough.
• To make it vegan, I use dairy-free butter, a plant-based milk, and brush the edges with non-dairy milk instead of egg yolk.
• If I’m short on time, I use store-bought pie crust to make the process quicker.

Storage/Reheating

I store my baked pop tarts in an airtight container at room temperature for up to 3 days or refrigerate them for up to 6 days. To freeze, I skip the icing, place the pop tarts in an airtight container, and freeze them for up to 3 months. When I’m ready to eat, I reheat them in the toaster or oven until warm, then add the icing.

FAQs

How can I make sure the crust turns out flaky?

I always use very cold butter and avoid overmixing the dough. Letting it chill properly ensures it bakes up perfectly flaky.

Can I use frozen strawberries?

Yes, I can use frozen strawberries — I just make sure to thaw and drain them completely before making the filling.

Can I make them gluten-free?

Yes, I can use a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.

Can I make them ahead of time?

Yes, I often prepare the dough and strawberry filling the day before. I store both in the refrigerator and assemble the pop tarts the next day.

How do I prevent the filling from leaking?

I brush the edges with egg yolk before sealing and crimp them tightly with a fork. Poking small holes on top helps release steam, keeping the filling inside.

Conclusion

I love making these homemade strawberry pop tarts because they’re everything I want in a nostalgic treat — buttery, fruity, and made with real ingredients. Whether I enjoy them fresh out of the oven or toasted for breakfast the next day, they’re always a perfect blend of comfort and sweetness.

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