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Strawberry pop tart with vanilla icing.

Homemade Strawberry Pop Tarts

Karissa Parrish
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.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Cool Time 15 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 6 pop tarts

Equipment

  • Baking Sheet
  • Pizza Cutter
  • Rolling Pin
  • Mixing Bowls
  • Saucepan

Ingredients:
 
 

  • 1 box refrigerated pie crust (2-count)

Strawberry Filling

  • 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

Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract
  • rainbow dot sprinkles

Instructions:
 

Strawberry Filling

  • 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.

Assemble

  • 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.

Icing

  • 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.

Notes:

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.

Nutrition

Serving: 1pop tartCalories: 199kcalCarbohydrates: 45gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 35mgPotassium: 94mgFiber: 1gSugar: 39gVitamin A: 54IUVitamin C: 29mgCalcium: 18mgIron: 1mg
Keyword frosted strawberry pop tarts, homemade strawberry pop tarts, strawberry pop tarts
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