Homemade Strawberry Pop Tarts
If you’ve been scrolling for a Homemade Strawberry Pop Tarts recipe that tastes like childhood, but better, stop right here. These flaky, buttery tarts have that iconic strawberry center, sweet lemon glaze, and yep… confetti sprinkles. You already know they taste way better than the store-bought version.
Ingredient Notes + Variations
This Pop Tarts recipe uses simple ingredients, but a few details make a big difference. You’ll get crisp pastry, gooey filling, and a bright glaze that pulls it all together.
- Unsalted Butter – Use cold, diced butter for the flakiest dough. Salted butter works too, just dial back the added salt.
- All-Purpose Flour – Gives the pop tarts structure. Don’t sub cake or bread flour.
- Strawberry Jam – Use a thicker jam or preserves, not jelly. Runny jam = leaky tarts.
How to Make Strawberry Pop Tarts
This recipe is easier than you think. You’re basically making pie dough, filling it with jam, sealing, baking, and glazing. Scroll to the printable recipe card below for ingredient amounts and full recipe details.
Step 1: Make the Dough
Pulse butter, sugar, salt, and flour in a food processor until crumbly. Add cold water until a dough ball forms. Wrap it up and chill.
Step 2: Roll + Cut the Dough
Roll it out to about ¼” thick. Cut into 2½” x 4″ rectangles. You’ll get 18 total (9 pop tarts).
Step 3: Fill + Seal
Spoon jam onto half the rectangles. Top with the remaining dough pieces and seal the edges with a fork.
Step 4: Egg Wash + Vent
Brush with egg wash and poke a few holes on top so steam can escape.
Step 5: Bake
Bake at 375° F for 15–20 minutes until golden brown. Let cool completely before glazing.
Step 6: Glaze + Decorate
Whisk together the glaze ingredients and drizzle it over each tart. Add sprinkles before it sets.
Recipe Tips for Success
Chill the dough. It makes rolling and cutting much easier.
- Don’t overfill with jam or it’ll ooze out in the oven.
- Let them cool before glazing or the icing will melt.
- Use a ruler if you want perfectly sized rectangles. (Optional. But satisfying.)
- Glaze them on a wire rack with parchment underneath for easier cleanup.
These strawberry pop tarts bake up flaky, fruity, and ridiculously fun. If you’ve never made your own, now’s the time. Recipe card below. Enjoy!
Strawberry Pop Tart Recipe
Ingredients
for the tarts-
- 1 cup unsalted butter (2 sticks), chilled and cut into 1” pieces
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 4-5 tablespoons ice water
for the filling-
- 1/2 cup strawberry jam
- 1 egg + 1 tablespoon water
for the glaze-
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons milk
- pinch of salt
- confetti sprinkles optional
Instructions
- Add butter, sugar, salt, and flour to a food processor and pulse until coarse crumbs form.
- Add ice water through the feed tube until dough forms (may not need all).
- Cover and chill 1 hour.
- Line a baking sheet with parchment paper.
- Remove dough from refrigerator and roll into 1/4" thick on a floured surface.
- Cut into 2 1/2" x 4” even rectangles.
- Place half of the dough rectangles on parchment-lined baking sheet.
- Add 1 tablespoon of strawberry jam to the middle of each dough rectangle.
- Top with remaining dough and seal edges with a fork.
- In a small bowl, beat egg well with 1 tablespoon of water to create the egg wash.
- Brush the top of each tart and poke 6 small holes in each one using a small pairing knife or fork.
- Bake at 375° F for 15–20 minutes or until golden. Let cool.
- Whisk glaze ingredients (powdered sugar, lemon juice, milk, and salt) together.
- Drizzle over cooled pop tarts and top with sprinkles, if desired.
Notes
Storage Instructions
Store in an airtight container for 2–3 days at room temp or up to a week in the refrigerator. Freeze unglazed tarts for up to 2 months. Thaw, bake, then glaze. Make ahead- prepare and chill dough up to 2 days in advance.Nutrition
Recipe Variations
- Use raspberry or cherry jam for a different flavor profile.
- Skip the glaze and dust with powdered sugar instead.
- Add a touch of almond extract to the dough for a bakery-style twist.
