These giant strawberry pop tarts are the definition of childhood nostalgia. They’re perfectly sweet and the icing just makes them! So far I’ve made a brown sugar cinnamon version and a regular strawberry version. This time instead of making and cutting each pop tart, I made one big one and cut them at the end. Either way is delicious, but these were so fast and delicious! They’re a must try!

What you need to make this giant strawberry pop tarts + substitutions:

• All-purpose flour- For the dough, I used all-purpose flour. My favorite flour is King Arthur or Bob’s Red Mill and I usually get it from Costco, Kroger, or Thrive Market.
• Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still follow the recipe the same. Make sure your butter comes straight from the fridge.
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar for this giant strawberry pop tart.
• Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor! Our favorite sea salt is from Redmond and we buy it in bulk. You can use the code daddioskitchen for 15% off!
• Egg- I used this for an egg wash, but it’s totally optional.
• Strawberry jam- I used strawberry jam, but you can use whatever you prefer!
• Powdered sugar- A key component for the icing!
• Heavy cream- You can also substitute for half & half, whole milk, or any milk of choice.
• Sprinkles- We try to steer clear of food dye at home, and these are my absolute favorite sprinkles that are naturally dyed!

If you love this, you may also love:

• The Perfect Apple Pie
• Sprinkle Sugar Cookie Skillet
• Easy Kitchen Sink Cookies

Print Recipe

No ratings yet

Giant Strawberry Pop Tart

These giant strawberry pop tarts are the definition of childhood nostalgia. They're perfectly sweet and the icing just makes them! So far I've made a brown sugar cinnamon version and a regular strawberry version. This time instead of making and cutting each pop tart, I made one big one and cut them at the end. Either way is delicious, but these were so fast and delicious! They're a must try!

Course: Dessert

Keyword: dessert, easy dessert, kid friendly, pop tart, strawberry

Servings: 0

Ingredients

For the Pie Dough:

• 2 cups all-purpose flour spooned & leveled
• 1 cup unsalted butter cold
• 1 tbsp granulated sugar
• ½ tsp sea salt
• ⅓-½ cup ice cold water

For the Filling:

• strawberry jam

For Topping:

• 1 cup powdered sugar
• 2-4 tbsp heavy cream (start with 2 tbsp & increase per the texture you prefer)
• pinch of sea salt

For Sprinkling:

• sprinkles of choice

Instructions

• Preheat your oven to 375F degrees.
• Chop your butter into cubes. In a food processor. Add in the cold butter cubes, flour, sea salt, and sugar. Pulse until the butter is mixed in.
• Slowly add in the ice cold water. Start with ⅓ cup and see if it feels soft enough and sticks together. If not, add 1 additional tbsp at a time, but I wouldn’t go over ½ cup total.
• Remove the dough from the processor, and form it into a ball. Cut it in half and wrap each half in plastic wrap. Store it in the fridge for 30 minutes- 1 hour to harden.
• Preheat oven to 400F degrees.
• Take your dough balls out of the fridge & roll them out onto a floured surface until they're about 1/8-1/4 in thick. You want them both to be in a shape of a rectangle and about the same size.
• Take one rectangle and lay it out onto a parchment lined baking sheet. Top with as much jam as you'd like but leave space on the edges.
• Add the other rectangle piece on top. Then using a fork, press all the edges with a fork to make sure to close the pop tart. You can brush egg wash over the top if you'd like but it's optional.
• Bake for 15-20 minutes until slightly golden and cooked through. Cool completely.
• Meanwhile, make the glaze by mixing all the glaze ingredients together.
• Pour the glaze all over the pop tart, except for the edges, and then add sprinkles. Cut into 8 pop tarts and enjoy!

Notes

For Storing: Store in an airtight container for 3-4 days.

For Freezing: Freeze in a ziploc for 2-3 months. Thaw on the counter when ready to enjoy!