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A plate of freshly baked homemade pop tarts with frosting

Classic Homemade Strawberry Pop Tarts

These classic homemade strawberry pop tarts feature a buttery, flaky pastry filled with a sweet and tangy strawberry filling, topped with a simple glaze and optional sprinkles.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 pop tarts
Calories 350 kcal

Equipment

  • Large bowl
  • Pastry blender or two knives
  • Plastic wrap
  • Small saucepan
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Fork

Ingredients
  

For the Pastry

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup Unsalted butter very cold and cut into 1/2-inch cubes
  • ½ cup Ice water plus more if needed

For the Filling

  • 1 ½ cups Fresh or frozen strawberries hulled and chopped
  • ¼ cup Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch

For the Glaze

  • 1 cup Powdered sugar
  • 2-3 tablespoons Milk
  • Vanilla extract optional
  • Sprinkles optional

Instructions
 

Prepare the Pastry

  • Whisk together flour and salt, then cut in cold butter using a pastry blender or your fingers until it resembles coarse crumbs with pea-sized butter pieces.
  • Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together, being careful not to overmix.
  • Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 30 minutes.

Make the Filling

  • Combine chopped strawberries, granulated sugar, and lemon juice in a small saucepan and simmer until berries soften (5-7 minutes).
  • Whisk cornstarch with cold water to create a slurry, then stir it into the simmering berry mixture and cook until thickened (1-2 minutes); cool completely.

Assemble and Bake

  • Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • Roll out one dough disc on a lightly floured surface to 1/8-inch thick, trim to a 9x12-inch rectangle, and cut into 3x4-inch pieces (repeat for the second disc).
  • Place half of the pastry rectangles on baking sheets, spoon 1-2 tablespoons of cooled filling onto the center of each, leaving a ½-inch border.
  • Brush edges of bottom pastries with water, top with remaining rectangles, press to seal, and crimp with a fork; poke holes in the tops for steam release.
  • Bake for 18-22 minutes until golden brown, then cool on baking sheets before transferring to a wire rack.

Glaze and Serve

  • Whisk powdered sugar, milk, and optional vanilla extract until smooth for the glaze.
  • Drizzle glaze over completely cooled Pop Tarts and add sprinkles immediately, allowing glaze to set before serving.

Notes

Ensure your butter and water are very cold for a flaky pastry. Do not overmix the dough. The filling must be completely cooled before assembling the pop tarts to prevent a soggy crust. For extra flavor, you can add a pinch of cinnamon to the strawberry filling. Experiment with different fruit fillings like blueberries or raspberries.