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Homemade Strawberry Poptarts

One large, bakery-style sheet pan strawberry Pop-Tart made with flaky homemade pastry, real strawberry filling, and a classic vanilla glaze. This sealed, slab-style Pop-Tart is baked as one piece, then sliced after glazing for the ultimate cozy, nostalgic dessert.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Course Breakfast, Dessert
Servings 18 poptarts

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Rolling Pin
  • 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

Chill the dough fully to prevent shrinking.
Keep filling thick to avoid leaks.
Seal edges firmly to maintain the classic Pop-Tart look.
Always glaze once completely cool for clean slices.
Keyword homemade poptarts, poptarts, strawberry poptart
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