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Pulling out the inner kid in us all with this Giant Strawberries n’ Cream Pop Tart. Homemade strawberry jam and cream cheese swirled together and baked inside a flaky, buttery pie dough. This giant tart is bursting with freshness, has a touch of creaminess, is perfectly sweet, and ever so flaky. Drizzle the warm giant pop tart with a sweet lemony glaze to really finish it off. Every bite is roll your eyes back delicious.

overhead photo of Giant Strawberries n' Cream Pop Tart

This recipe feels very fitting for today. I know it’s a bit springy, but after that past few days spent in LA I’m in full-on springtime mode. A full day of down pouring rain (like hard-core rain) on Wednesday, was followed by a beautiful sunny day, and another one is forecasted for today. The rain wasn’t all that much fun, but I soaked up the sun yesterday and had an amazing photoshoot in Malibu with this beautiful girl. I can’t wait to tell you all more about it…soon! Today I’m filming a couple of videos and then it’s off to the airport to head home. Crossing my fingers for easy travel!

I debated about coming on this trip, but in the end, I am so glad I did. It’s been busy and incredibly nice to, one, get out of the kitchen, and two, get away from snowy Colorado for a quick minute. Looking forward to heading home tonight though. More on my trip in Sunday’s favorites post.

Right now, I have a giant and delicious pop tart to tell you all about.

strawberries in pot

Giant Strawberries n' Cream Pop Tart before baking

As you’ve probably guessed, I’m currently all about brunch/breakfast recipes. Sometimes I just go through phases of wanting to cook/bake the same types of foods. When this happens, I simply try to embrace it, and then spread the recipes out over time.

So lots of brunching, Perfect for a Friday!

Now, the details. I love pop tarts. Something about them is so fun. They always brings me back to being a kid and having not a care in the world. I was really craving a sweet pastry, but not so much all the work. SO I thought, why not just make one giant pop tart. And why not add a little cream cheese into the mix too?

It just sounded too good to pass up.

Giant Strawberries n' Cream Pop Tart after baking drizzled with glaze

Giant Strawberries n' Cream Pop Tart after baking before being cut

The strawberry jam is my favorite. It’s a mix of fresh berries, maple syrup, vanilla, and a touch of cinnamon for warmth. Simple ingredients, but delicious. Especially when swirled with cream cheese.

Match made in heaven. Delicious.

For the dough. 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 the fresh berry jam, and the rich cream cheese.

side angle of Giant Strawberries n' Cream Pop Tart cut into pieces and stacked

overhead photo of Giant Strawberries n' Cream Pop Tart

Since I don’t love anything overly sweet, I decided to keep the glaze on the simple side. I just used a little powdered sugar, lemon, and vanilla, and then lightly drizzled it over the fresh-baked tart. Once you’ve drizzled on the glaze, just cut the tart into smaller rectangles and serve them up. This is great for brunch, but equally great as an afternoon snack or dessert.

And above all else? It’s really just so good. Buttery, sweet, berry filled, creamy, and fun. Like I said, this giant tart takes me back to being a kid. When things are a little hectic, there’s nothing I love more than being a kid again. Even if it’s just for five minutes. It all counts!

overhead close up photo of Giant Strawberries n' Cream Pop Tart

Giant Strawberries n' Cream Pop Tart stacked on top of each other

Giant Strawberries n' Cream Pop Tart with pieces missing

If you make this giant 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Giant Strawberry n' Cream Pop Tart.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9
Calories Per Serving: 275 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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Berry Jam


  • 1 1/2 cups white whole wheat flour (or use a total of 2 1/2 cups all purpose flour)
  • 1 cup all-purpose flour
  • 2 sticks (1 cup) cold salted butter

Filling + Glaze


  • 1. To make the berry jam. In a medium pot, bring the strawberries, raspberries, maple syrup, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla, cinnamon, and a pinch of salt. Let Cool.
    2. To make the dough. In a food processor, combine the flours and butter. Pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.
    3. Line a baking sheet with parchment paper. 
    4. Turn the dough out onto a floured surface and divide the dough in half. Roll each half out into a 1/4-inch thick rectangle, about 8x16 inches. Transfer 1 rectangle to the prepared baking sheet and spread the cream cheese over the dough, leaving a 1-inch border around the edge of the dough. Layer the berry jam over the cream cheese. 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 sheet and place in the fridge for 30 minutes to 1 hour.
    5. Preheat the oven to 400 degrees F. Brush the pop tart with the beaten egg and bake for 25-30 minutes, until the crust is golden brown. Let cool slightly.
    6. Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water, adding extra water to thin the glaze as desired. Drizzle the glaze over the pop tart. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days in the fridge. 

horizontal photo of Giant Strawberries n' Cream Pop Tart

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  1. Can’t wait to make these for Valentines Day this weekend!
    I do not have any real maple syrup on hand, any recommendations for substitutions?

    1. Hey Caitie,
      You could use honey in place of the maple syrup. I hope you enjoy the recipe. Let me know how they turn out! xTieghan

    1. Hey Libby,
      You can definitely make the jam ahead of time and store in the fridge. I hope you love the pop tart! xTieghan

  2. 5 stars
    Oh my. When I tell you these are like a hot warm toasted strawberry pop tart TIMES A MILLION. THESE. ARE. SO. GOOD. Must try!!! Thank you so much for this recipe. I saw it on (it’s a website where you check off everything in your kitchen pantry/all the ingredients in your house, & it shows you everything & every type of recipe you can make!!! Free Amazing website!!) & finally made it today, oh my gosh. Soo good.

  3. 5 stars
    My crust came out a little fragile and smaller than the dimensions in the recipe, so I didn’t quite use all the cream cheese or jam filling (stored the extra!). The final result is soooo delicious. I have to go give these away so I don’t eat them all!

  4. Mine is in the oven now. Excited to see what it turns out like! I do have some feedback while it’s fresh on my mind though…the verbiage of this recipe needs a little work please. I would have liked to know approximately how much water to put in the dough. Also mentioning the egg in the ingredients list (luckily I had one, but that’s not always the case.) And is it just beat one egg and brush that on? Or do you mix the egg with something then brush it on? I did straight egg and that smells wrong as it’s baking. Googled that I probably should have mixed it with milk or water. I also had issue with the cream cheese ripping the dough so I warmed it a little so it was easier to spread. I see that in others’ comments too. Just some additional helpful tips for those who are just starting to get into the baking hobby would have helped. Thanks!

    1. Hi Lauren! I hope this recipe turns out amazing for you! Also, really sorry you had some trouble. The egg is beaten and brushed on by itself. Please let me know if there is anything I can help you with! xTieghan

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