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!
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?
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.
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.
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.
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!
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.
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!
Looking for other homemade versions of childhood favorites? Try some of these.
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
Servings: 9 pop tarts
Calories Per Serving: 814 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. 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.