why make this recipe

I love a cozy kitchen project that also feeds the week. These homemade strawberry pop tarts come together fast. They taste fresh and honest. You get a flaky crust and bright strawberry filling. If you like making handheld breakfasts, try my sourdough pop tarts for another fun twist.

how to make Homemade Strawberry Pop Tarts

Ingredients:
1 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
1/4 teaspoon salt
2 tablespoons sugar
3-4 tablespoons ice water
1/2 cup fresh strawberries, chopped
1/4 cup sugar (for filling)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 egg (for egg wash)
Powdered sugar (for icing, optional)

Homemade Strawberry Pop Tarts

Directions:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water slowly until the dough comes together.
Roll out the dough and cut into rectangles.
In another bowl, mix strawberries, sugar, cornstarch, and vanilla extract for the filling.
Place a tablespoon of filling on half of the dough rectangles and cover with the other halves. Seal the edges with a fork.
Beat the egg and brush over the tops of the pop tarts.
Bake for 20-25 minutes or until golden brown.
Let cool and optionally drizzle with icing made from powdered sugar and water.

If you want a portable breakfast to grab on busy mornings, pair these with my homemade granola bars. They balance each other nicely.

how to serve Homemade Strawberry Pop Tarts

Serve these warm. They taste best slightly crisp on the edges and soft inside. Add a light dusting of powdered sugar or a thin glaze. I like a cup of tea beside them. For a savory-sweet brunch board, I often add a slice of jalapeno popper sourdough discard cornbread to round things out.

how to store Homemade Strawberry Pop Tarts

Cool completely before storing. Keep them in an airtight container at room temperature for up to two days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to one month. Reheat in a low oven until warm and crisp.

tips to make Homemade Strawberry Pop Tarts

Use cold butter and ice water. That gives you flaky layers. Keep the filling thick so it does not leak. If your strawberries are very juicy, add a little extra cornstarch. Dock the edges with a fork to seal them well. If you want creative pairings, try these with lemon poppy seed sourdough discard cookies at a brunch spread.

variation (if any)

Swap in blueberry or raspberry for a different jammy filling. Use a citrus glaze or sprinkle coarse sugar on top before baking for crunch. For a savory version, skip the sugar and fill with cream cheese and herbs. If you like bold flavors, borrow a salt or citrus note inspired by my homemade mounjaro recipe and add a pinch of pink salt to the glaze.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first. Cook the filling a bit longer to reduce extra moisture.

Q: Can I make the dough ahead?
A: Absolutely. Wrap the dough and chill for up to two days. You can also freeze it for a month.

Q: How do I stop the filling from leaking?
A: Seal the edges well with a fork and avoid overfilling. Chill the assembled tarts for 10 minutes before baking to help hold the seal.

Homemade Strawberry Pop Tarts

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