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split homemade frosted strawberry pop tarts on a rack

Homemade Frosted Strawberry Pop Tarts

Cut the sugar and additives from the boxed breakfast powerhouse with a fresh berries and a buttery homemade crust. 
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Chill time 1 hour
Total Time 45 minutes
Servings 7 servings
Calories 425kcal
Author Rachel Ballard


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 eggs separated; one for the pastry and one for the egg wash
  • 2-4 tablespoons milk 28 grams

For the filling

For the Frosting


  • 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 8x12 rectangle about 1/4" thick. 
  • Cut down the center of the dough's length and make 3 cuts to make 8, 3x4" 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. 


Calories: 425kcal | Carbohydrates: 42g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 567mg | Potassium: 51mg | Sugar: 14g | Vitamin A: 810IU | Vitamin C: 3.5mg | Calcium: 20mg | Iron: 1.7mg