Homemade frosted strawberry pop tarts may not come in a foil bag, but celebrate! Flaky pastry, bright strawberry filling with no additives and just the right amount of frosting: it’s downright perfect. Make them ahead and warm them whenever you need a quick breakfast fix.Jump to Recipe
This recipe is part of the Junk Food Remakes series on YouTube. Watch me make these and much more on my channel!
Pop Tarts have been around for over 50 years. Launched in 1963, Kellogg’s sells more than 2 billion of their 28 varieties every year in the United States alone. Even more staggering is that only 12% of Americans did not eat them in 2018 and the average person eats 16 or more boxes every year.
I guess I’m in that 12%–but since you probably aren’t or you wouldn’t be looking for a homemade version, I’ve got you all hooked up.
Brimming with a filling made from freeze dried strawberries and not jam, we’ve cut the sugar in these from a whopping 18 grams in one store bought Pop Tart (and most people eat two) to just 14 grams in mine–not to mention we’ve cut all the preservatives, synthetic colors and stabilizers altogether.
That’s a win.
Tips for the best homemade frosted strawberry pop tarts
-Use real butter here. I know it’s a lot of fat and calories–maybe even more than store bought ones but I like to think that my body recognizes cream and salt a lot easier than the other stuff. Besides, you need a fat that’s solid at room temperature for the dough to bake properly.
-Feel free to swap in a really good quality strawberry (or other flavor jam) that you enjoy if you don’t want to do the freeze dried berries. I just loved their bright fresh flavor though. Get them if you can.
-Let the filled rectangles chill the full 30 minutes before baking and use a rimmed cookie sheet in case some of the butter leaks out.
-Make smaller versions for little people. If you know they won’t eat a 3×4 size, make smaller ones and pull them from the oven a few minutes earlier than the bigger ones.
-If you’re using sprinkles, make sure to get naturally colored ones (there’s a link in the recipe to the ones I recommend).
How to store homemade strawberry pop tarts
To store, simply cool to room temperature and place in an air tight container like a Tupperware for up to 10 days. Rewarm them in a toaster oven or in the microwave. You could even freeze them before baking or bake and then freeze big batches for later!
Check out even more junk food remakes
Homemade Frosted Strawberry Pop Tarts
For the pastry
- 2 cups all purpose flour 241 grams
- 1 tablespoon sugar 11 grams
- 1 teaspoon salt
- 1 cup cold butter 227 grams
- 2-4 tablespoons milk 28 grams
For the filling
- 2 1.2 ounce packages freeze dried strawberries
- 1/2 cup boiling water
For the Frosting
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- natural sprinkles or raw sugar
- In a bowl, mix the flour, sugar and salt. Grate the butter with a box grater into the flour. Toss to coat and lightly separate the chunks of butter.
- Add one of the eggs and 2 tablespoons of milk. Stir to combine. If your mixture won’t hold together, add milk 2 tablespoons at a time until the dough forms a ball.
- Wrap in plastic wrap and chill the dough until just firm–about 30 minutes.
- While the dough chills, make the filling. Place the freeze dried strawberries in a bowl. Bring the water to a boil either in the microwave or on the stove and pour over the berries. Stir to combine and then allow to soak for 30 minutes. Transfer the mix to a food processor or blend with a hand blender until smooth but thick. Do not strain out the seeds. Set aside.
- Divide the dough in half and roll the dough to an 8×12 rectangle about 1/4″ thick.
- Cut down the center of the dough’s length and make 3 cuts to make 8, 3×4″ rectangles.
- Beat the remaining egg with 1 tablespoon water. Brush over 4 of the rectangles.
- Add about 1 tablespoon of the strawberries to the center of the egg washed rectangle.
- Cover with the other piece of dough. Press the edges with a fork to seal and poke holes in the top with a fork.
- Transfer to a parchment paper lined cookie sheet and chill in the refrigerator 30 minutes.
- Preheat the oven to 400. Bake the tarts 25 to 30 minutes until golden and flaky. Remove from the oven and allow to cool before frosting.
- To make the frosting mix the powdered sugar, vanilla and 1 tablespoon of milk. Frosting should be thick so just add a little milk at a time. Spread 1/2 tablespoon over each tart and sprinkle with natural sprinkles or raw sugar.
- Once totally cool place tarts in an air tight container. Re-heat in a toaster oven or microwave.