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Embracing the inner-child in us all today with this Giant Frosted Strawberry Pop-Tart. One big strawberry homemade pastry made with whole wheat pie dough, double the strawberry jam, and sweet frosting that mimics the classic (but is actually so much better). This giant tart is bursting with freshness, is perfectly sweet, and ever so flaky…every bite is delicious and fun!

Giant Frosted Strawberry Pop-Tart

I finally get to share this recipe with you all. It’s one of those recipes that I’ve been so excited about since the day I made it. These pop-tarts are so fun, just looking through the photos makes me happy!

Pop-tarts remind me of my childhood days, though my preferred pop-tarts were the chocolate fudge. But there’s something classic about the frosted strawberry pop-tart.

What was your favorite pop tart growing up?

Giant Frosted Strawberry Pop-Tart

The reason behind this recipe is actually pretty simple. It was a dreary day and I just wanted to create something really fun, and really freaking easy. I had a string of unsuccessful recipes. Therefore, I wanted to make a sweet treat that I knew I could nail the flavors on and have fun with at the same time.

I was feeling a retro-style recipe because those are always the most exciting for me to create. I’ve made brown sugar pop-tarts and chocolate fudge pop-tarts, but never a classic strawberry pop-tart.

Since I wanted the recipe to be EASY I made one giant tart. And you know, I think it’s even more fun (and special) than individual tarts.

Giant Frosted Strawberry Pop-Tart

Here are the details

I always begin with the pastry dough, which is basic. I love using a mix of whole wheat and all-purpose flours to give the dough a hearty taste and texture. It’s perfect when baked up with fresh berry jam.

I also like to make an all-butter dough, which makes it flaky and delicious!

And for the jam? Store-bought all the way! Sometimes you just need to keep things as simple and straightforward as possible. There are so many yummy strawberry jams, so I knew that using store-bought was the perfect shortcut for this recipe! I love using the Bonne Maman preserves.

Giant Frosted Strawberry Pop-Tart

Since we don’t love anything overly sweet, I decided to keep the glaze on the simple side. I just used a little powdered sugar and lots of vanilla. Then I generously frosted the fresh-baked tart. Once you’ve spread on the glaze, you can have fun decorating!

Giant Frosted Strawberry Pop-Tart

I randomly had the cutest strawberry sprinkles, which were a dream come true for this recipe! So cute and I didn’t need to use a ton of them either, which I liked.

Giant Frosted Strawberry Pop-Tart

Decorate how you please! Or have your kids do it, they’ll have so much fun!

Buttery, sweet, berry-filled, creamy, and honestly, it’s going to put you in a happy mood.

As I said, this giant tart takes me back to being a kid. There’s nothing I love more than being a kid again. Especially in these late spring and summertime months. So go live out your inner child with these pop-tarts!

Giant Frosted Strawberry Pop-Tart

Looking for other homemade versions of childhood favorites? Try some of these.

Healthier Homemade Somoas Cookies

Homemade Chocolate Fudge Pop Tarts

Homemade Vegan Twix Bars

Lastly, if you make these Giant Frosted Strawberry Pop-Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!x

Giant Frosted Strawberry Pop Tart

Prep Time 30 minutes
Cook Time 30 minutes
45 minutes
Total Time 2 hours 15 minutes
Servings: 9 pop tarts
Calories Per Serving: 230 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 cup all-purpose flour
  • 1 1/2 cup white whole wheat flour
  • 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
  • 1/2 teaspoon kosher salt
  • 1 egg beaten, for brushing
  • 1 jar (13-16 ounces) strawberry jam/preserves



  • 1. To make the dough. In a bowl, combine the whole wheat flour, flour, and salt. Add the butter and toss with the flour until the mix clumps together. Add 1/4-1/3 cup cold water, 1 tablespoon at a time, until the dough forms a ball. Or use a food processor.
    2. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the jam, leaving a 1-inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.  Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.
    5. Preheat the oven to 400° F. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Let cool.
    6. Meanwhile, in a medium bowl, whisk together the powder sugar, vanilla, and 2 tablespoons hot milk, adding the milk to thin the frosting as desired. Spread the frosting over the pop-tart. Let the frosting set a few minutes, then decorate with sprinkles. Let sit 1 hour or overnight to allow the frosting to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.
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Giant Frosted Strawberry Pop-Tart

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  1. Love this recipe! Came out delicious! Just wondering how you got your frosting to be that nice white color? Mine came out kind of clear. Thanks!!

    1. Hey there,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Try adding more powdered sugar next time:) I hope you had a great holiday weekend!🎆

  2. 5 stars
    Came here from Instagram. I am eating one of these as we speak. I filled mine with homemad jam and these are amazing!! Will definitely be trying the brown sugar poptart recipe you have on your blog! My husband loved them too 🙂

    1. Hey Brooke,
      Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!🏝 xTieghan

  3. This was so yummy!! I’m stuck home with covid so had to swap a couple the ingredients based on what I had in the kitchen (did 100% white four and used vegan butter) but it still came out so well. I had the same issue as a few other commenters with beige frosting but I just added some pink food colouring and made it VERY strawberry themed. Will definitely make again!

    1. Hey Sophie,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Hope you feel better soon! Have a great weekend:) xx

    1. Hi Bethany,
      Sure, that would probably work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Nicole,
      Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan

  4. Can I chill the dough overnight before making the pop tart or will that make it too hard to roll out?

    1. Hey Jessica,
      That would be totally fine for you to do!! Please let me know if you give the recipe a try, I hope you love it! xx

  5. 3 stars
    Had to put the dough mixture in the kitchenaid. It was way too thick and clumpy and would not make a ball of dough until about three minutes in the KitchenAid mixer on low. And then noticed that in the video it looks like you actually shredded the butter or put it in the food processor (did not look like half inch pieces mentioned in the directions.) Other than that, the recipe turned out pretty great once we fixed the initial part.

    1. Hi Erica,
      Thanks for giving the recipe a try and sharing your feedback. Next time, I would skip the KitchenAid mixer, you really don’t want to overwork this dough. I hope this helps! xTieghan

  6. 2 stars
    I split the recipe in 1/2 to make two. Strawberry Jam & S’mores with Nutella. Both flavors got lost in the strong flavor of the dough. The dough baked up extremely flaking & nice. They looked beautiful but they both tasted like pie dough & icing.

    1. Hi Angie,
      Thanks for giving the recipe a try and sharing your feedback. Sorry to hear the recipe was not enjoyed. xTieghan

  7. 3 stars
    The dough was extremely fragile making it very hard to roll out and pick up. The flavors and whatnot were great but I wish I had used a different dough for the base or had frozen it some to try to reduce fragility. I probably got 1/2 maybe 3/4 the size for the bottom and a broken top cause it wouldn’t stay together

    1. Hi Kevin,
      Thanks so much for giving the recipe a try and sharing your feedback! Sorry to hear you had some issues with the dough. If it was too warm I can definitely see how that would be hard to work with, I would pop it in the fridge for a bit next time! xTieghan

  8. Can’t wait to make this! Can I use all purpose flour for everything? Do I have to use the whole wheat?

    1. Hi Rachel,
      Sure, that would be just fine to do! Please let me know if you give the recipe a try, I hope you love it!! xx

    1. Hi Ashley,
      Sure, either of those will work for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Linda,
      Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) Sure, that would be okay to do! xx

  9. 5 stars
    I just made the cinnamon ones for my daughter’s grad brunch. They were a HUGE hit! I can see where making one big tart is easier (saw this post after), but it’s not hard to make individuals – and I am not a baker so for me to say it, anyone can do it.

    1. Hey Joni,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan