Strawberry Pop Tarts

by Haley // April 30, 2025

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Strawberry pop tarts have never been easier (or more fun) to make! Using store-bought pie dough, you can whip up these flaky, fruity treats in no time. They’re perfect for breakfast, dessert, or a sweet snack anytime.

homemade strawberry pop tarts on parchment paper on tabletop with a couple strawberries.

There’s just something about strawberry pop tarts that feels nostalgic — like a sweet little throwback to childhood mornings. But trust me, homemade is even better. You get that same classic fruity filling and sweet glaze, but with a buttery, flaky crust that’s totally next-level. Once you make them from scratch, you’ll never look at the store-bought ones the same way again!

If you’re into throwback sweets, don’t miss my honey bun cake and homemade fudgesicles too!

Table of Contents

Why You’ll Love This Recipe

Quick and fuss-free. Thanks to store-bought pie dough, you can skip the hard work and still get amazing homemade results.
Perfectly customizable. Switch up the filling with different jams, or add sprinkles to the glaze for extra fun!
Great for kids and adults. These pop tarts are a hit with little ones and will make grown-ups feel like a kid again.
Make-ahead friendly. Bake a batch ahead of time and enjoy a grab-and-go breakfast or treat all week long!

Ingredient Notes

Pop Tarts

Rolled pie crust: Store-bought pie dough makes these pop tarts super easy and gives them a perfectly flaky texture.
Strawberry jam: Sweet and fruity filling that brings that classic flavor.
Egg: Used to brush the tops for a golden, glossy finish.
Milk: Helps the egg wash go on smoothly and creates a nice shine.
Flour: For dusting your work surface so the dough doesn’t stick while rolling and cutting.

Icing

Confectioners’ sugar: The base for a smooth, sweet glaze.
Heavy cream: Adds richness and helps create a silky icing texture.
Strawberry jam: Mixed into the icing for extra strawberry flavor and a pretty pink color.
Sprinkles: A fun and colorful finishing touch that makes these homemade strawberry pop tarts feel extra special!

Refer to the recipe card for the ingredient measurements and details.

Recipe Variations

Different jam flavors. Swap the strawberry jam for raspberry, blueberry, peach, or even mixed berry for a new fruity twist.

Chocolate lovers’ version. Spread a little chocolate hazelnut spread inside instead of jam for a rich, indulgent filling.

Fun shapes. Use cookie cutters to make heart, star, or circle-shaped pop tarts instead of traditional rectangles.

Add a cream cheese layer: Spread a thin layer of softened cream cheese under the jam for a richer, cheesecake-like filling.

How to Make Homemade Strawberry Pop Tarts

Preheat the oven to 400°F and line a baking sheet with parchment paper. Roll out the pie crust on a floured surface, then cut it into 3×5-inch rectangles. Reroll scraps as needed. Place half the rectangles on the prepared baking sheet, leaving about 2 inches between each.
Spoon strawberry jam onto the center of each dough rectangle, leaving a ¼-inch border. Top with another rectangle, seal the edges with a fork, and poke a few holes on top with a toothpick to vent.
Whisk the egg and milk together, then brush over the pop tarts. Bake at 400°F for about 15 minutes, until golden.
Whisk together powdered sugar, cream, and jam to make the icing. Spread over cooled tarts and top with sprinkles.

Expert Tips

Keep the dough cold. Cold pie dough is easier to work with and helps the pop tarts hold their shape while baking.

Don’t overfill. Too much jam can leak out during baking. Stick to a small spoonful in the center.

Seal the edges well. Use a fork to crimp the edges firmly to prevent the filling from oozing out.

Cool completely before icing: If the tarts are warm, the icing will melt and slide off instead of setting nicely.

strawberry pop tart with pink icing and sprinkles next to a fresh strawberry.

Make Ahead & Storage Tips

Make Ahead. You can fully assemble the pop tarts (with filling and crimped edges) and store them uncooked in the fridge for up to 24 hours before baking.

Storage. Store leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, transfer them to the fridge for up to 5 days. Keep them in a single layer or place parchment between layers to prevent sticking.

Freezing. Freeze unbaked or baked (unfrosted) strawberry pop tarts in a single layer on a lined baking sheet, then transfer them to a zip-top bag and freeze for up to one month. You can bake them straight from frozen, or if already baked, let them thaw at room temperature before crisping them up in a toaster or warm oven.

Recipe FAQs

Can I use homemade dough for these?

Sure! That should work just fine and my pie dough recipe is perfectly buttery and flaky.

Can I use fresh strawberry jam?

Yes, homemade jam would be delicious! Just make sure it’s not too runny. A thicker jam will stay put better while baking and prevent the pop tarts from leaking.

What’s the best way to reheat baked pop tarts?

Reheat in a toaster oven or oven at 350°F for a few minutes until warm and slightly crisp. Microwaving works too, but it will make the crust softer instead of crisp.