Homemade Strawberry Poptarts

Pop-Tarts were such a childhood classic for me, with its flaky pastry, sweet filling, and colorful frosting always felt like a treat. My favorite was always strawberry, and making them at home takes it to the next level. Buttery, fresh, and so much better than the boxed version. Make the filling with fresh strawberries and top them with sprinkles. Follow this recipe for homemade strawberry Pop-Tarts!

Ingredient list for Store-bought Strawberry Poptarts

[Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, corn syrup, palm oil, dextrose, leavening (baking soda, monocalcium phosphate), salt, wheat starch, high fructose corn syrup, soy flour, preservatives (e.g., BHT), strawberries or strawberry puree, modified corn starch, fruit pectin, natural and artificial flavors, citric acid, powdered sugar, corn syrup, artificial flavoring, color additives (e.g., Red 40)]

Ingredients

Pastry

• 2 ½ cups flour
• 1 tbsp sugar
• 1 tsp salt
• 2 sticks cold butter, cubed
• ⅓ cup ice-cold water

Filling

• 1 cup strawberries, chopped
• 1 tbsp lemon juice
• 2–3 tbsp sugar
• 2 tsp cornstarch slurry (1 tsp cornstarch + 1 tsp water)

Icing

• 1 cup confectioners’ sugar
• 2–3 tbsp milk
• Optional: food coloring + sprinkles

Click on the images for the direct link to the tools/ingredients I used:

Homemade Strawberry Poptarts Instructions

In a food processor or blender with pulse setting, add flour, sugar, salt, and cold cubed butter. Pulse until the mixture looks like coarse crumbs.

Slowly add ice water while pulsing until the dough just comes together.

Turn onto a floured surface, gently press into a ball (do not knead), wrap, and refrigerate for 30 minutes.

In a small pan, cook strawberries, sugar, and lemon juice over medium heat around 8-12 minutes or until softened.

Stir in cornstarch slurry and cook until thickened (not runny). Let cool completely.

Roll out chilled dough to about ⅛ inch thick. Cut into equal rectangles (around 3 x 4.5).

Place half the rectangles on a parchment-lined baking sheet.

Spoon ½–1 tbsp filling into the center, leaving edges clear.

Top with another rectangle, press edges to seal, then crimp with a fork.

Brush tops with egg wash.

Preheat oven to 375°F.

Bake for 20–25 minutes, until golden brown.

Cool completely on a wire rack before icing.

Mix confectioners’ sugar and milk into a smooth glaze. Add food coloring if desired.

Spread over cooled Pop-Tarts and decorate with sprinkles.

Let icing set for at least 30 minutes before serving.

Enjoy your flaky, fruity, and perfectly sweet homemade Pop-Tarts!

Homemade Strawberry Poptarts Storage Tips

• Store Pop-Tarts in an airtight container at room temperature for up to 1–2 days.
• Store frosted Pop-Tarts in an airtight container in the fridge for up to 4–5 days.
• You can freeze unfrosted Pop-Tarts individually wrapped for up to 2 months.
• To reheat from the fridge, air fry for a few minutes to restore flakiness.
• Avoid microwaving, as the icing will melt.

Poptart Tips

• Make sure to use cold butter for its flaky layers.
• Do not overwork the dough and avoid kneading it.
  Before rolling out the dough, chill it in the fridge to make it easier to work with. Sprinkle flour on your workspace to prevent the dough from sticking to it.
• Use a thin glaze for the classic look. A thicker glaze might crack.
• If you are using a blender to make the dough, use the pulse setting. Do not blend.
• I used a low-calorie sweetener like erythritol, so you can sub for that too.

Substitutes

Instead of strawberry Pop-Tarts, you can use other fruits such as blueberries, raspberries, or mixed berries.
You can also use pre-made fruit jam for a shortcut.
You don’t have to make fruit-filled Pop-Tarts; you can try other fillings like Nutella or chocolate spreads.

If you enjoyed this homemade strawberry poptarts recipe, you might also like my 3-ingredient Oreo truffle balls recipe.

3 Ingredient Oreo Truffle Balls