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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!
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.
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.
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.
Healthier Homemade Somoas Cookies
Homemade Chocolate Fudge Pop Tarts
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.
Ingredients
- 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
Frosting
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3-6 tablespoons hot milk
- fun sprinkles
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.
What would you suggest for making this gluten free?
Hey there,
You can use an equal amount of gluten free flour. Please let me know if you give the recipe a try, I hope you love it! xx
I have always failed at pie dough, can I use store bought pie dough and role it out even thiner?
I have made similar recipes with store bought crust without any issues, though I didn’t roll it out thin. Shaping into rectangles and just eyeballing the jam-spread-thickness worked out fine.
Hey Candice,
Sure, that should work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
I made two versions of this last night so have some helpful comments! I made one batch with the whole wheat flour as prescribed, and it did not turn out like a flaky pastry crust. I also used the prescribed amount of frosting, so it turned out like a dense wad of overly sweet flour. The second version I made with all white flour and it turned out perfectly! I halved the frosting and it’s amazing. So my recommendation is to stay away from using the whole wheat flour unless you are a highly experienced baker.
Just wondering if you used *white* whole wheat flour as the recipe calls for. There’s a difference between whole wheat and *white* whole wheat; the latter of which is lighter. 🙂
We had the same experience as Paula and we did use White Whole wheat flour. The dough was very hard to work with and fell apart very easily. Would not recommend that dough at all.
Thanks for the heads up! Perhaps I’ll try using solely all-purpose. 🙂 The recipe looks delicious!
Hi Diane,
So sorry to hear you had issues with the dough. Was there anything you may have adjusted in the recipe? Let me know how I can help! xx
Hey Paula,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Thanks for sharing your feedback and what worked well for you. Have the best week:) xxT
I just made these tonight! Mine is not nearly as pretty and symmetrical as yours, but it is delicious! My husband and I already tasted some and my four kids will enjoy it as a special Sunday morning treat before church! Thank you! We will be making it again soon.
It took me about 2/3 cup of water in the dough, but I am not used to making my own dough and don’t have a food processor. It turned out just fine though.
Hey Shawna,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Hi. Mine are in the oven baking! But the frosting tastes like vanilla and is brown. Yours shows white. Was it supposed to be 1 t not T by chance? Thanks
Hey Julie,
Thanks for giving the recipe a try! 1 tablespoon is correct. Do you need some more powdered sugar by chance? It should taste like vanilla:) xTieghan
Could you make the dough ahead of time?
Hey Melissa,
Sure, I would just keep in the fridge for no more than 24 hours. Please let me know if you give the recipe a try, I hope you love it! xx
Made these today! My husband said they were one of the best desserts I’ve ever made! So cute & yummy!
Hey Caitlyn,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Well, my bad….didn’t seal the edges well enough…maybe a little of the egg to help seal? But I must say, I love the crust. In fact think I will use it for pot pie, or even regular pies.
Hey Susan,
Thanks so much for giving the recipe a try, sorry to hear about your edges, sure you could certainly use some egg wash to seal the edges! xTieghan
This was so fun! The kids and I made Friday night for Saturday breakfast and it was a perfect hit. Only enhancements for next time – I would use high quality jam (we used what was already in our pantry) and I would wait to make the frosting until the tart is cooling (made early then had to add milk which ended up too runny). Thanks for the recipe!
Hey Megan,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Hi! Is there a substitute for whole wheat flour? Thank you 🙂
My question also?
All purpose flour will work too:)
Hi Mikayla,
You can use all purpose flour in place of the whole wheat flour. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
I happen to be a fan of freeze dried strawberries for the right time and place. A little goes a long way. A SMALL bit of those crushed and sprinkled over the still gooey frosting might be nice. They add an intense flavor burst.
Yum!! Great idea!!
I found the sprinkles! They’re from this cute Etsy shop! https://www.etsy.com/listing/722196437/strawberry-fields-sprinkle-mix-edible?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=simply+sucre&ref=sr_gallery-1-7&frs=1
Thanks for the info Alegra! 🙂
You’re my hero, thank you for the link!
Hey Alegra,
Those are super cute too!! Here’s the link for the exact ones that I used:
https://shopstyle.it/l/bHewy
I love all your recipes! And everytime I get a new recipe in my email it brightens my day. I want to make these pop tarts with my grandson. Can I use
2 1/2 cups gluten free flour? Thanks!
Hi Ann,
Yes, that will work well for you! I hope you both love the recipe, let me know how it turns out!! xTieghan
What’s your source for these awesome sprinkles! My 4 and 10 year olds would love this recipe!
I found it! It’s this cute Etsy shop! https://www.etsy.com/listing/722196437/strawberry-fields-sprinkle-mix-edible?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=simply+sucre&ref=sr_gallery-1-7&frs=1
Hey Leslie,
Here’s the link for the ones I used:
https://shopstyle.it/l/bHewy
I hope you love the recipe, let me know if you give it a try! xTieghan
What a great idea! Can you tell me where you purchased your sprinkles?
I found the sprinkles! It’s this cute Etsy shop! https://www.etsy.com/listing/722196437/strawberry-fields-sprinkle-mix-edible?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=simply+sucre&ref=sr_gallery-1-7&frs=1
Hi Alegra – I found the same sprinkles at Walmart for much cheaper! enjoy! : )
Hey Debbie,
Here’s the link for the sprinkles:
https://shopstyle.it/l/bHewy
Let me know if you have any other questions!! xx
How cute is that?!
This would make a fabulous dessert too, I think I’ll do that. ?xx
Thanks so much Kelly-Jane!!