There’s something deeply nostalgic about strawberry Pop-Tarts.
Warm, flaky pastry. Sweet strawberry filling. A glossy vanilla glaze with colorful sprinkles on top. They’re one of those childhood treats that feel instantly comforting — but when you make them homemade, they become something completely different.
These homemade strawberry Pop-Tarts are buttery, flaky, and filled with real strawberries. No artificial filling, no dry pastry, no shortcuts that sacrifice flavor. Just a cozy, from-scratch version of a classic toaster pastry that’s genuinely better than store-bought.
This recipe is made with a flaky pie-style crust, a thick homemade strawberry filling, and a simple vanilla glaze. They bake up golden, crisp on the outside, and perfectly jammy inside — the kind of breakfast pastry or dessert that makes your kitchen smell incredible and slows you down in the best way.
If you’ve been searching for homemade strawberry Pop-Tarts, strawberry Pop-Tarts from scratch, or an easy copycat Pop-Tart recipe, this one belongs in your cozy baking rotation.
Ingredients You’ll Need
(Measurements are listed in the recipe card below.)
For the Flaky Pie Crust
- All-purpose flour
- Salt
- Granulated sugar
- Unsalted butter (cold)
- Vegetable shortening (cold)
- Ice-cold water
For the Strawberry Filling
- Fresh strawberries
- Granulated sugar
- Water
- Lemon juice
For Assembly
- Egg (for egg wash)
For the Vanilla Glaze
- Powdered sugar
- Milk
- Corn syrup
- Vanilla extract
- Colorful sprinkles
How These Homemade Strawberry Pop-Tarts Come Together
These strawberry Pop-Tarts are made in three cozy, manageable stages: the flaky crust, the homemade strawberry filling, and the glaze. None of the steps are complicated, and each one builds toward a final pastry that feels bakery-worthy but approachable.
1. Flaky Pie Crust (The Foundation)
This dough is what makes these Pop-Tarts truly special. Cold butter and shortening are worked into the flour just until crumbly, then ice-cold water is added slowly until the dough comes together.
After a brief knead, the dough is folded several times to create flaky layers, shaped into a rectangle, wrapped, and chilled. This rest time allows the gluten to relax and the fats to firm back up, which is key for tender, flaky pastry.
Cozy baking tip: Keeping everything cold is the secret to flaky Pop-Tarts. If your dough starts to feel soft, pause and refrigerate it for a few minutes.
2. Homemade Strawberry Filling
Fresh strawberries are cooked gently with sugar, water, and lemon juice until soft and juicy. Once the berries break down, the mixture is mashed and cooked until thickened, then blended smooth.
The result is a vibrant, deeply strawberry-forward filling — not overly sweet, not watery, and perfect for sealing inside pastry.
Baking tip: Let the filling cool completely before assembling. Warm filling can cause leaks and soggy pastry.
3. Assembling the Pop-Tarts
The chilled dough is split in half, rolled thin, and cut into rectangles. Strawberry filling is spooned onto half of the rectangles, leaving space around the edges. The tops are placed on, edges sealed, and everything is brushed with egg wash.
A few small vent holes allow steam to escape while baking, keeping the pastry crisp and light.
4. Baking + Glazing
The Pop-Tarts bake until golden and puffed. Once cooled, they’re finished with a simple vanilla glaze that sets beautifully and holds sprinkles perfectly.
This final step transforms them into the classic strawberry Pop-Tarts we all recognize — just cozier, flakier, and homemade.
Tips for Success
- Chill the dough fully before rolling and cutting.
- Roll the dough evenly so the Pop-Tarts bake uniformly.
- Don’t overfill — a little filling goes a long way.
- Seal edges well with a fork to prevent leaks.
- Cool completely before glazing so the icing sets cleanly.
Commonly Asked Questions
Can I make homemade Pop-Tarts ahead of time?
Yes. You can prepare the dough and filling a day in advance. Assemble and bake when ready for best texture.
Why did my filling leak out?
This usually happens if the Pop-Tarts are overfilled or the edges aren’t sealed tightly enough.
Can I freeze homemade Pop-Tarts?
Yes. Freeze unglazed, baked Pop-Tarts. Reheat and glaze after thawing.
Are these toaster-friendly?
Yes, once fully baked and cooled. Reheat gently to avoid burning the glaze.
Storage
- Store glazed Pop-Tarts at room temperature for up to 1 day.
- Refrigerate unglazed Pop-Tarts for up to 3 days.
- Freeze baked, unglazed Pop-Tarts for up to 2 months.
Perfect Occasions for Homemade Strawberry Pop-Tarts
These homemade strawberry Pop-Tarts are perfect for cozy weekend baking, nostalgic breakfasts, brunch spreads, or dessert when you want something playful yet homemade.
They’re especially lovely served warm with coffee, shared with friends, or wrapped up as a thoughtful homemade treat. Familiar, comforting, and just a little indulgent — exactly what cozy baking is all about.
If you make these Homemade Strawberry Pop-Tarts, I’d love to hear how they turn out. Leave a comment below or tag me when you share — cozy baking is always better together.
Homemade Strawberry Poptarts
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Plastic wrap
- Medium saucepan
- Potato masher or fork
- Immersion blender or standard blender
- Rimmed sheet pan (9×13-inch or similar)
- Parchment Paper
- Sharp knife or pizza cutter
- Pastry brush
- Cooling rack
Ingredients
Flaky Pie Crust
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 10 tbsp unsalted butter cold
- 10 tbsp vegetable shortening cold
- 8 tbsp ice-cold water added gradually
- 3 tbsp additional cold water while kneading
Strawberry Filling
- 2 lb strawberries
- 3/4 cup sugar
- 1/4 cup water
- 2-3 tbsp lemon juice
Egg Wash
- 1 egg beaten
Vanilla Glaze
- 3 cups powdered sugar
- 1/4 cup milk
- 2 tbsp corn syrup
- 1/2 tsp vanilla extract
Toppings
- colorful sprinkles
Instructions
Make the Flaky Pie Dough
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cold butter and cold shortening. Cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces.
- Add the ice-cold water one tablespoon at a time, mixing gently until the dough begins to come together.
- Turn the dough onto a lightly floured surface. Add remaining water gradually, kneading just until the dough holds together.
- Fold the dough over itself 3–4 times to create flaky layers.
- Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- After chilling, divide the dough in half. One half will be for the bottom crust and one for the top.
Make the Strawberry Filling
- Hull and roughly chop the strawberries.
- In a medium saucepan, combine strawberries, sugar, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the strawberries soften and release their juices.
- Mash the strawberries with a fork or potato masher.
- Continue cooking until thick and jam-like, stirring often to prevent sticking.
- Remove from heat and blend until smooth using an immersion blender or standard blender.
- Let the filling cool completely before assembling.
Assemble the Sheet Pan Pop-Tart
- Preheat the oven to 375°F (190°C). Line the sheet pan with parchment paper, leaving overhang on the sides.
- Roll out one half of the chilled dough into a rectangle slightly larger than the sheet pan.
- Press the dough gently into the pan, making sure it reaches the corners evenly.
- Spread the cooled strawberry filling evenly over the dough, leaving a ¾-inch border around the edges.
- Roll out the second half of dough into a rectangle large enough to fully cover the filling.
- Place the top dough layer over the filling. Trim excess dough if needed.
- Firmly press and crimp the edges together to fully seal the Pop-Tart. Use a fork to reinforce the seal.
- Cut a few small slits in the top to allow steam to escape.
Egg Wash & Bake
- Whisk together the egg and water.
- Brush the entire surface evenly with egg wash.
- Bake for 25–30 minutes, or until golden brown and flaky.
- Remove from the oven and allow to cool completely in the pan.
Glaze, Slice & Finish
- In a bowl, whisk together powdered sugar, milk, corn syrup, and vanilla until smooth and pourable.
- Pour or spread the glaze evenly over the cooled Pop-Tart slab.
- Immediately add colorful sprinkles.
- Let the glaze set fully.
- Lift the Pop-Tart out using parchment overhang and slice into squares or rectangles.
Storage
- Store sliced Pop-Tarts at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze unglazed slices for up to 2 months.
Notes
Keep filling thick to avoid leaks.
Seal edges firmly to maintain the classic Pop-Tart look.
Always glaze once completely cool for clean slices.
