Homemade Strawberry Pop Tarts That Put the Boxed Version to Shame

A Nostalgic Classic, Made from Scratch

Pop Tarts were the breakfast of champions (aka sleep-deprived kids running late for school). But let’s be honest—homemade ones? On a whole new level. These strawberry pop tarts have a flaky golden crust, sweet real fruit filling, and a dreamy vanilla glaze that gives store-bought no chance. Whether you eat them for breakfast, snack, or dessert, they’ll instantly teleport you to Saturday mornings and cartoons—but tastier.

Why You Need to Try These

Flaky pastry crust that melts in your mouth
Sweet strawberry filling with real fruit flavor
Customizable frosting & toppings (hello, rainbow sprinkles)
Freezer-friendly for make-ahead breakfast wins

Ingredients

For the pastry crust:

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice-cold water

For the strawberry filling:

3/4 cup strawberry jam or preserves
1 tablespoon cornstarch
1 tablespoon water

For the glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Sprinkles (optional, but let’s be real—they’re a must)

Instructions

Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut it in using a pastry cutter or your fingers until it resembles coarse crumbs. Slowly mix in ice water until dough just comes together. Divide into 2 discs, wrap in plastic, and chill for 30 minutes.
Prepare filling: In a small saucepan, mix strawberry jam, cornstarch, and water. Simmer over medium heat for 2–3 minutes until slightly thickened. Let cool completely.
Roll & cut: On a floured surface, roll out each dough disc to about 1/8-inch thickness. Cut into rectangles (about 3×4 inches).
Assemble: Spoon about 1 tablespoon of strawberry filling onto half the rectangles. Place the remaining rectangles on top and seal edges with a fork. Poke small holes on top to allow steam to escape.
Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Bake pop tarts for 20–25 minutes, or until golden brown. Cool completely.
Glaze & decorate: Mix powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cooled pop tarts. Add sprinkles while the glaze is wet. Let set before serving.

Tips for Best Results

Chill the dough so it’s easier to roll and doesn’t tear.
Don’t overfill—too much jam = messy leaks.
Want a shortcut? Use store-bought pie crust (but homemade hits harder).

Final Thoughts

Once you try these homemade strawberry pop tarts, you’ll never go back to the box. They’re buttery, fruity, and totally customizable—frosted or not, sprinkled or plain, warm or cold. Serve with a glass of milk or eat them on the go; either way, they’re a total vibe.