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+ servings

Strawberry Pop Tarts

These homemade strawberry pop tarts made with strawberry preserves and flaky pastry are so much better than store-bought!


Strawberry Preserves:

  • 2 cups sliced strawberries (335 grams)
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar (130 grams)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange or lemon zest

Strawberry Pop Tarts:

  • 2 cups all-purpose flour (240 grams), plus more for rolling
  • 1 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter (226 grams), cold and cut into cubes
  • 4-5 tablespoons cold water
  • 1 large egg , lightly beaten (for egg wash)
  • 1 cup strawberry preserves (340 grams), recipe above, or use store-bought
  • 1 cup powdered sugar (113 grams)
  • 1-2 tablespoons heavy cream
  • Rainbow sprinkles


To make the preserves:

  • Put the strawberries, lemon juice, and sugar in a medium sauce pan and set over medium high heat. Stir and mash with a potato masher or large fork and bring to a boil. Boil for about 2-3 minutes until sugar is dissolved and combined with the mashed strawberries.
  • Reduce heat to medium low. Continue to simmer for 10-15 minutes until thickened. Add vanilla extract and orange/lemon zest.
  • Cool to room temperature before spooning onto the prepared pastry squares. Any leftovers may be stored in the fridge for a few weeks.

To make the pop tarts:

  • Combine the flour, salt, and sugar in a bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball. Divide into two and form each into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
  • Meanwhile, prepare the preserves if making from scratch. Preheat oven to 375°F.
  • Remove one disk of dough and place on a lightly floured surface. Roll out into a large rectangle about to about 1/8th inch thick. Trim so edges are straight. Cut into 8 5x3-inch rectangles. Repeat with second disk. Gather trimmed dough scraps together and re-roll as needed.
  • Spoon 1 1/2 tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares. Press all edges together with your fingers to seal, then use a fork to double seal. Use a toothpick to poke holes in the tops of the pastries. Place on sheet pans lined with parchment paper or silicone baking mats.
  • Bake the pop tarts until golden, about 25-30 minutes.
  • Cool completely on a wire rack.
  • To make the frosting, whisk together powdered sugar and heavy cream to make a thick but pour-able consistency. To make the frosting pink, add a spoonful of remaining strawberry preserves.
  • Spread over cooled pop tarts and sprinkle with rainbow sprinkles. Frosting should set up in about 20 minutes, or more quickly if chilled in the fridge.
To make ahead: Pie crust can be stored in the fridge for up to 5 days and in the freezer for a month or more. Preserves can be stored in the fridge for a few weeks. Assembled unbaked pop tarts can be stored in the freezer for a few weeks. No need to thaw before baking.
Adapted from Bon Appetit.


Calories: 587kcal, Carbohydrates: 88g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 84mg, Sodium: 317mg, Potassium: 136mg, Fiber: 2g, Sugar: 54g, Vitamin A: 766IU, Vitamin C: 27mg, Calcium: 29mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.