Giant Frosted Strawberry Pop Tart

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How many of us grew up eating pop tarts (I mean, if their moms let them)? Well, what's better than a strawberry pop tart? A homemade GIANT Frosted Strawberry Pop Tart with flaky pastry and fresh strawberry filling. This is basically like delicious strawberry pie except it bakes in half the time and is way easier to serve. It's topped with a sweet strawberry vanilla icing just like the original pop tarts, and let's not forget the sprinkles! This recipe will win the hearts of so many. If you love baking with strawberries, check out my Strawberry Shortcake Cake, Strawberries & Cream Cookies, and Strawberry Shortcake Bars.

WHY THIS RECIPE WORKS

Buttery flaky pastry - the pastry comes out so flakey with rich buttery flavor. Be sure to read my tips below to make sure you get the best results for a flaky dough.
Juicy fresh strawberry filling - the filling is easy with just 4 ingredients that you cook up in a saucepan. You can make it in advance which is great for planning.
Pink vanilla icing - what's a pop tart with the icing? I tint mine pink naturally from some of the juices from the strawberry filling.
Rainbow sprinkles - the iconic look of a strawberry pop tart is the rainbow sprinkles on top, so don't skip this part!
Easy to serve - making one giant pop tart means you can slice it up into as many servings as you want and it easy to share with a crowd.

INGREDIENTS FOR GIANT STRAWBERRY POP TART

Unsalted butter - I love making pastry with butter. It not only adds the best flavor, but it helps with making that nice golden color. Make sure the butter is cold for best results.
All purpose flour - regular all purpose flour is perfect to make pastry. You can use pastry flour if you want a very delicate texture, but I think AP flour is good in this application so that it will hold up well. Use unbleached flour.
Granulated sugar - simple fine white granulated sugar is best to sweeten and tenderize pastry.
Egg - you just need one whole egg for the egg wash. You'll use it seal the edges of the pastry and brush it all over for a shiny golden top.
Fresh strawberries - you will need fresh strawberries for this recipe to make the compote filling for this tart. You can make the compote 1-2 days in advance and keep it in the refrigerator.
Powdered sugar - a bit of powdered sugar and milk with a dash of vanilla makes the classic icing.

STEP BY STEP INSTRUCTIONS FOR GIANT FROSTED STRAWBERRY POP TART

STEP 1). Make the pastry. Blend butter into dry ingredients. Combine flour, sugar and salt in a large bowl. Add cold butter and rub it in, pressing and smearing it between your thumbs and fingertips to flatten pieces of butter for an instant laminated effect (you can also use the mixer here, but finish with your hands to squeeze and flatten any large pieces of butter). Continue to rub in the fat until it resembles coarse crumbs with some larger oat flake-sized pieces remaining. There should be no dusty flour in the bowl.
STEP 2). Add water. Gradually sprinkle in cold water, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it clings together in clumps. The dough will hold together when squeezed or pressed when it is ready and it will hold the impressions of your fingers, but it should not form a ball. You can add another tablespoon of water as needed if it is too dry. Do this part by hand and don't use the mixer once you add the water since it tends to over-mix in parts.
STEP 3). Form the dough. Turn the shaggy mixture out onto a clean surface and bring it together with cupped hands, pressing in loose bits until it is cohesive. Divide it in two, flatten each portion into a disk, wrap well and refrigerate for at least 2 hours or overnight.
STEP 4). Make the strawberry compote. Combine strawberries, sugar, corn starch and lemon juice in a small saucepan and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently quite frequently until it thickens. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour.
STEP 5). Roll out the pastry. Dust a work surface lightly with flour and roll one portion of dough out into a rectangle that is 12 inches long and 8 inches wide. Use a ruler to get straight edges and pull away the excess pastry. Rotate the dough and add more flour as necessary to prevent sticking. Do the same with the other half of the dough. I like to transfer the first rolled dough to a parchment lined tray and refrigerate it while I roll the other half to keep it chilled.
STEP 6). Assemble the tart. Transfer one portion of dough to a large baking sheet lined with parchment paper. Spoon the strawberry filling evenly over the surface, leaving about 1-inch border. You'll use most of it but you may not use it all since too much filling will make it soggy. Brush the edges lightly with beaten egg. Gently lay the top crust over the filling so it fits edge-to-edge with the bottom pastry. Press along the edges to seal it and then crimp it with a fork.
STEP 7). Bake. Brush the entire surface and the edges with beaten egg. Dock the surface with a fork a few times to let some steam escape. Place the tray in the oven and bake for 25-30 minutes until the pastry is golden.
STEP 8). Make the glaze. Combine icing sugar, strawberry juice and milk in a medium bowl and whisk until smooth. Start with 1 tablespoon of milk and gradually add more as necessary to make a smooth thick, opaque icing. You don't want it to be too thin and translucent because you want it to set up rather dry like a traditional pop tart. Spread the icing evenly over the pastry and immediately top with sprinkles before it dries.

EXPERT BAKING TIPS

Use cold butter for the pastry. The main rule around making pastry is to have cold ingredients. It will be difficult to work that cold butter into the flour, but the warmth of your hands will warm it slightly and it will start to give. Just keep at it and you will be rewarded.
Use cold water for the pastry. I use ice cold water. Just make sure not to get any ice into the pastry or you will be left with a soggy pocket of dough.
Make sure the filling is chilled. Do not add warm filling to the pastry or the crust will get soggy.
Use convection oven if you have that setting to ensure you get a nice dry bake and get direct heat on the bottom crust.
Dock the pastry to let steam escape so the top pastry doesn't puff up and this way you will have close contact between the pastry and filling instead of large open pockets.
Do not under-bake. There is a lot of moisture in the filling, so bake for longer than you think. As long as the crust isn't burnt, then you'll be fine. Your really want to make sure the bottom gets nice and brown.

RECIPE FAQ

Do I need to chill the pastry for giant frosted strawberry pop tart?

Yes, pastry requires at least 2 hours of resting time in the fridge in order to give the best results.

What does chilling pastry do?

Chilling pastry serves several purposes: 1) it firms up the butter so that you get flaky layers in the dough; 2) it allows time for the flour to hydrate so that it bakes and browns evenly; 3) resting time lets the gluten-forming proteins "relax" and re-align so that the dough is more extensible instead of elastic. That means that the dough will roll out more smoothly and won't bounce back.

Can I make the pastry in advance?

Yes, you can make the pastry the day before you plan to bake the strawberry pop tart.

Can I use frozen strawberries for the pop tart filling?

Since this filling is pre-cooked, you can use frozen strawberries for this recipe. The issue is that frozen strawberries are very difficult to chop, so you will end up with more of a saucey, pulpy compote instead of chunky strawberry filling.

STORING AND FREEZING

How do I store this Giant Strawberry Pop Tart

You can store this pop tart in an air tight container at room temperature for up to 2 days and then refrigerate it after that.

Can I freeze this Giant Strawberry Pop Tart

Yes, you can freeze this tart before you add the icing. Wrap it well in plastic wrap, then in foil and store frozen in a resealable freezer bag.

giant strawberry pop tart slice with filling

If you're looking for more ideas, check out these recipes!

Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

Looking for other recipes with strawberries? Try these:

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Video

Christina marsigliese

This Giant Strawberry Pop Tart is so much better than the ones from my childhood. This novelty comes with flaky buttery pastry and a juicy fresh strawberry filling. Don't skip the iconic icing and rainbow sprinkles on top. This is the ultimate party dessert and it's totally sharable!

5 from 4 votes

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Prep Time 20

Cook Time 35

Chill Time 2

Servings 12 servings

Ingredients

Pastry:

2 cups 284g all-purpose flour
4 tablespoon 50g granulated sugar
heaped ½ tsp salt
⅔ cup plus 1 tbsp 165g very cold unsalted butter, cut into ½-inch cubes
⅓ cup 80ml ice cold water

Strawberry filling:

3 cups 400g fresh hulled chopped strawberries, cut into quarters or sixths depending on size
¼ cup 50g granulated sugar
1 tablespoon 8 corn starch
1 teaspoon lemon juice

For brushing:

1 large egg well beaten

Icing:

1 ½ cups 180g powdered confectioner's sugar
1 teaspoon 5ml juice from the strawberry compote (if you want a slightly pink icing)
1 - 2 tablespoon 15-30ml milk, plus more as needed
rainbow jimmies sprinkles to decorate

Instructions

Make the pastry. Combine flour, sugar and salt in a large bowl. Add cold butter and rub it in, pressing and smearing it between your thumbs and fingertips to flatten pieces of butter for an instant laminated effect (you can also use the mixer here, but finish with your hands to squeeze and flatten any large pieces of butter). Continue to rub in the fat until it resembles coarse crumbs with some larger oat flake-sized pieces remaining. There should be no dusty flour in the bowl.
Gradually sprinkle in cold water, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it clings together in clumps. The dough will hold together when squeezed or pressed when it is ready and it will hold the impressions of your fingers, but it should not form a ball. You can add another tablespoon of water as needed if it is too dry. Do this part by hand and don't use the mixer once you add the water since it tends to over-mix in parts.
Turn the shaggy mixture out onto a clean surface and bring it together with cupped hands, pressing in loose bits until it is cohesive. Divide it in two, flatten each portion into a disk, wrap well and refrigerate for at least 2 hours or overnight.
Make the strawberry compote. Combine strawberries, sugar, corn starch and lemon juice in a small saucepan and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently quite frequently until it thickens. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour.
Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.
Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
Roll out the pastry. Dust a work surface lightly with flour and roll one portion of dough out into a rectangle that is 12 inches long and 8 inches wide. Use a ruler to get straight edges and pull away the excess pastry. Rotate the dough and add more flour as necessary to prevent sticking. Do the same with the other half of the dough. Transfer the first rolled dough to one of the parchment-lined trays and refrigerate it while you roll the other half to keep it chilled.
Transfer the other rolled portion of dough to the other large baking sheet lined with parchment paper. Spoon the strawberry filling evenly over the surface, leaving about 1-inch border. You'll use most of it but you may not use it all since too much filling will make it soggy. Brush the edges lightly with beaten egg. Gently lay the top crust over the filling so it fits edge-to-edge with the bottom pastry. Press along the edges to seal it and then crimp it with a fork.
Brush the entire surface and the edges with beaten egg. Dock the surface with a fork a few times to let some steam escape. Place the tray in the oven and bake for 25-30 minutes until the pastry is golden. Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you're serving the pop tart on the pan you can let it cool completely on the pan.
Make the glaze. Combine icing sugar, strawberry juice and milk in a medium bowl and whisk until smooth. Start with 1 tablespoon of milk and gradually add more as necessary to make a smooth thick, opaque icing. You don't want it to be too thin and translucent because you want it to set up rather dry like a traditional pop tart. Spread the icing evenly over the pastry and immediately top with sprinkles before it dries.