These Homemade Strawberry Pop Tarts couldn't be easier to make for breakfast! They are filled with sweet strawberry preserves and are topped with a vanilla-flavored icing with rainbow sprinkles.
This version of a classic strawberry pop tart is so much better than the storebought ones! The fresh strawberry filling pairs so perfectly with the flaky pie crusts that surrounds it.
For this recipe I used premade pie dough to make a delicious breakfast treat in less than an hour!
Why You'll Love These Pop Tarts
- They're filled with a fresh strawberry jam.
- The tops are covered in icing and dot sprinkles.
- You can either make your own pie dough or use storebought.
- They're perfect for breakfast or as an after school snack.
- They will become your new favorite pop tart recipe!
I never knew how easy it would be to make homemade pop tarts. They're like little hand pies that have been topped with a simple icing and colorful sprinkles!
You can either make your own pie dough using a pastry cutter and food processor to help with the process or buy premade dough from the grocery store. Both are good!
Check out my recipe here to make your own dough.
Expert Baking Tips
- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using storebought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 3"x4½" inch rectangle. You'll need a total of 12 rectangles.
- Strawberry Filling: To save time, make the sweet strawberry filling the night before.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Pie dough: Either homemade or storebought.
- Strawberries: I used fresh strawberries. I'm not sure how well frozen would work. You could also swap out the strawberries for a different fresh fruit if you'd prefer.
- Corn starch: Helps to thicken the jam.
- Lemon juice: Adds a touch of sour to the sweet berries.
- Milk: I used 2% but you could also use heavy cream for a thicker consistency.
- Sprinkles: I used rainbow dot sprinkles to replicate the ones from the store.
Here are the step by step instructions on how to make these pop tarts.
Step 1: Make the filling. In a saucepan, combine the strawberries, sugar, corn starch, and lemon juice over medium heat. Once thickened, remove from the heat and place in a small bowl. Chill in the freezer until ready to use.
Step 2: Roll out the dough. Once the filling has chilled, roll out the dough on a lightly floured surface using a rolling pin.
Step 3: Cut into rectangles. Use a ruler and a pizza cutter to cut 3"x4½" inch rectangles. You'll need 12 total.
Step 4: Assemble the pop tarts. Place one rectangle on a prepared baking sheet and lightly brush it with an egg wash. Add 1 tablespoon of the strawberry filling directly to the center of the dough and place another rectangle on top.
Step 5: Use a fork to crimp down all sides of the dough until fully sealed. Repeat until all 6 of your pop tarts have been formed. Then place the baking pan in the freezer to chill.
Step 6: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and gently poke holes on top of the dough using a sharp knife. Then lightly brush the tops with an egg wash.
Step 7: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
Step 8: Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the centers of the cooled pop tarts and top with sprinkles.
Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Yes you can! Use the pie dough recipe from my mini strawberry pies.
Unlike storebought pop tarts, you cannot reheat these homemade ones in a toaster oven or toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 20 seconds.
You can certainly buy a strawberry jam from the store. If desired, you could also buy a different fruit filling like raspberry jam.
It brings me so much joy to see you make my recipes. 🙂
More Breakfast Recipes
Homemade Strawberry Pop Tarts
- Baking Sheet
- Pizza Cutter
- Rolling Pin
- Mixing Bowls
- 1 box refrigerated pie crust (2-count)
- 2 cups strawberries, diced
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
- 1 large egg with a splash of water, for the egg wash
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- rainbow dot sprinkles
- In a medium-sized saucepan over medium heat, add the diced strawberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Once thickened, remove the pan from heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
- Once the filling has cooled, roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 3"x4½" inch rectangles. Repeat with the other pie dough. You'll need a total of 12 rectangles.
- On a baking sheet lined with a silicone baking mat, place one rectangle on and lightly brush it with the egg wash. Add 1 tablespoon of the strawberry filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 6 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush with the egg wash. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
- As the pop tarts are cooling, make the icing. In a small bowl, whisk together the powdered sugar, milk (I used 2 ½ tablespoons), and vanilla extract until slightly thick (too thick and it won't spread, too thin and it will fall off).
- Once the pop tarts have cooled, drizzle the icing over the center and top with sprinkles. Allow the frosting to harden before serving.
- Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.