This post may contain affiliate links, please see our privacy policy for details.

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.

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9
Calories Per Serving: 559 kcal

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

SavePrintEmail

Ingredients

Berry Jam

Dough

Filling + Glaze

Instructions

  • 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. 
View Recipe Comments

horizontal photo of Giant Strawberries n' Cream Pop Tart

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Erica,
      I haven’t tested this recipe with white wheat flour, but you could give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. for the glaze- do you add the cream cheese in the mixture? It doesnt say.

    Also how much water do you add to the dough?
    Thanks!

    Reply

    1. Hi Hailey,
      So sorry for the confusion, you are not going to add any cream cheese to the glaze. For the water you slowly add 1 tablespoon at a time until the dough comes together. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  3. Could you make individual pop tarts and freeze these? Trying to freeze as much as I can these days 🙂 Thanks!

    Reply

    1. Hi Laura,
      The cream cheese is used in step 4. Hope this helps, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Amy! You can make the entire recipe the night before. This is great at room temp! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  8. Hello!
    I’m confused on the flour amount.
    Is it 2 1/2 cups of flour plus the 1 cup of flour?

    Thank you!

    Reply

    1. Hi Alyssa! You need a total of 2 1/2 cups flour. 1 1/2 cups whole wheat flour + 1 cup all-purpose, Does this make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. 5 stars
    I don’t know how I never saw this site before! You have some of the best looking and sounding recipes on the internet! I cook from scratch – farm to table so you are a perfect fit for me.

    This recipe is straight from heaven❤ i loved it and so did my adult children and their children. I’m a nut for fresh, homemade jellies and jams, too, and I make most of my own so I’m eyeballing a few of your other recipes for the very near future!?

    Reply

    1. Welcome Sherry! I am so glad you loved this recipe and I hope you continue to love others! xTieghan

      Reply

  10. Can you advise approximately how many tablespoons of water you used. I’m not sure if my dough is too sticky. I used 6 tablespoons. Thanks in advance for your help!

    Reply

  11. Saw this the other day and finally got a chance to attempt. Unfortunately got stuck with the dough as the ingredients list an egg but the directions reference water. Which is it or both? If both, how much water? Thanks!!

    Reply

    1. HI Jennifer, the egg is a typo. You only need water for the dough. I am so sorry for the trouble. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. HI! Of course! You can easily just mix the dough by hand. Just dice the butter and use your hands to mix it into the flour, then add the water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. HI! Yes, whole wheat pastry flour will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. 5 stars
    My kids and I made this as an afternoon snack today, and oh my goodness! It is delicious! We didn’t have any whole wheat flour on hand so we just used AP, but followed the recipe exactly other than that and it was perfect!

    Reply

  15. 5 stars
    These are unbelievably delicious. My husband cant stop eating them. I’m not good at pastry as a rule but this turned out lovely and light

    Reply