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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 halfbakedharvest.com

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 halfbakedharvest.com

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 halfbakedharvest.com

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 halfbakedharvest.com

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 halfbakedharvest.com

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 halfbakedharvest.com

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 halfbakedharvest.com

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: 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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Ingredients

Frosting

Instructions

  • 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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Comments

  1. 4 stars
    Cute idea. I used homemade rose strawberry jam and that was yummy.
    I followed the recipe exactly and mine wasn’t quite as large. Also, my top puffed up in some places so didn’t look quite pop tart like and then the glaze rolled off in some spots.
    I added a touch of almond extract to the glaze and that was yummy.
    Overall fun recipe I’ll make again. Thanks!

  2. 5 stars
    I cannot believe that I made something so adorable and so tasty. I truly thought it would be an epic fail, but mine are almost as pretty as yours, except for my boring sprinkles. They are just so good!

  3. Hi Tieghan,
    I absolutely love your recipes and use them so often. I have a gluten sensitivity and often times swap out reg flour for a GF version. Any suggestions here since this calls for both reg and ww flour? I use gf and almond flour mostly. Thanks so much =)
    Maria

    1. Hey Maria,
      Thanks so much for giving so many recipes a try! I would use an equal amount of gluten free flour for all of it:) I hope you love the recipe! xT

  4. Do you let the pop tart cool before you put the icing on? It’s currently in the oven and I’m so excited to try it!!!

    1. Hi Jenn,
      I think a gluten free flour blend would work best for you! I hope you love this recipe, please let me know if you give it a try! xx

    1. Hi Ali,
      I’ve never tried freezing these, but it’s worth a shot, they should be okay! I hope you love the recipe, please let me know if you give it a try! xx

  5. 5 stars
    I made this recipe for my boys first day of school this year! It was so cute and equally delicious. My boys gave it a 100 out of 100 rating! I followed exactly with no alterations and it turned out perfectly. Thank you for the inspiration!

  6. Hoping to make these soon. Would it work to use regular whole wheat flour, or should I just do all purpose for all the flour if I don’t have white whole wheat?

    1. Hey Bronwyn,
      Either one will work for you! Please let me know if you give the recipe a try, I hope you love it! xx

      1. 5 stars
        These turned out amazing and so good! This is the first recipe of yours I’ve made, but I have so many I’m hoping to try. Plus I was recently given your first cookbook.

        1. Hey Bronwyn,
          Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  7. Can I sub the whole wheat flour for equal parts all purpose flour? Plan on making these for my graduation party! Thanks 🙂

    1. Hey Claire,
      Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan

    1. Hi Leah,
      You can use an equal amount of gluten free flour. Please let me know if you have any other questions, I hope you love the recipe!! xx

  8. 5 stars
    I’m a brown sugar cinnamon pop tart girl (& make your recipe for those often), however your recipe for these strawberry ones is fabulous! We love the texture of the wheat flour a lot and feel like it has to be healthier (right?!) I didn’t make one giant, but instead made individual ones and decorated them like you did with cute valentine sprinkles we had. My icing application looked like a 2-yr-old did it but nobody cared they were so delicious!

    1. Hey Jan!
      Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! LOL as long as it tastes good that’s all that matters right?! Hope you’re off to a great weekend:)

  9. 4 stars
    Okay, I tired this again and we tried so hard! The dough was pretty tough to work with again but we struggled through and made it work better than last time (husband for the win). We’ve used 3/4 of a bottle of vanilla and cannot get our frosting to taste like something other than liquid powered sugar ? we even bought a whole new bag for this recipe. I’m wondering if anyone has any recommendations to make the dough any easier or for the icing flavor? We love the idea and we love pop-tarts!

      1. I thought the same, and I found this recipe, it’s a less powdered sugar tasting.
        2 C powdered sugar
        2 Tbsp melted butter
        2 tsp vanilla
        2-4 Tbsp milk

        We LOVE the pop tarts!!

    1. Hi Taylor,
      I am so sorry to hear you are still having issues with this recipe. What kind of flour are you using? Have you tried just using all purpose flour rather than the whole wheat flour? Maybe that will work better for you, or it’s just the brand of flour! 3/4 of a bottle of vanilla sounds like you are using way too much. The frosting should really only have a slight vanilla flavor. If you want a different flavoring in the frosting maybe try using almond extract or adding some of the strawberry preserves into the frosting to change it up. I hope this helps for next time! xTieghan