This giant strawberry pop tart is a giant version of a favorite childhood treat! It is made with a buttery crust, a delicious strawberry jam filling. It’s topped with a simple vanilla icing and colorful rainbow sprinkles!
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This giant pop tart is a cross between a pop tart and a homemade pie. Both the pie crust and the jam filling can be homemade or store bought.
I wanted to come up with a pie that was fun to make, serve and eat. What is more fun than a giant strawberry frosted pop tart?
For more delicious recipes, try my apple pop tarts, giant blueberry pop tart, and my blueberry pop tarts!
Why We Love This Recipe
- Fun: This big pop tart is fun to make, look at and eat!
- Like Real Pop Tarts: They have a similar pastry and jam filling and really look like a really big pop tart.
- A Perfect Dessert: A giant pop tart is basically like serving a pie! With a giant pop tart, you can choose between middle and edge pieces!
INSTRUCTIONS
This giant pop tart can be homemade or semi homemade with the help of store bought jam and/or pie crust.
For semi homemade, you can skip making the pie crust and jam and go straight to assembling your pop tart. It’s definitely a great option that’ll save you some time and spare you some dish washing.
I recommend you still make the icing because I’m not sure what you’d buy as a substitute and it is literally the easiest icing you can make.
HOW TO MAKE THE HOMEMADE VERSION
To make homemade pop tarts, you’ll need to start by making a pie crust. I start with this step because it needs a couple of hours in the fridge before it’s ready to be used.
ABOUT THE PIE CRUST
I started with my great grandmother’s recipe (pictured above), but made a few tweaks to it. I added some sugar and replaced the lard with more butter.
PIE DOUGH TEMPERATURE
The most important thing to keep in mind when making the dough is to keep the ingredients and dough cold. Bon Appetit has a cool article on the why and the how of keeping pie dough cold.
When making the dough, I like to first cut my butter into cubes and then stick it back in the fridge while I measure out my dry ingredients.
MAKING THE DOUGH
Start by pulsing together the dry ingredients in a food processor so that they’re mixed together. Next, pulse in the chopped butter followed by the ice water.
Swirling an ice cube around in your cold water is a good idea because sometimes cold water straight from the tap is more room temperature. Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together. You definitely don’t want it to be wet/sticky.
It’s even helpful to have two sheets of plastic wrap already on the counter and ready for some dough to land on it. Just divide the dough in half, gently push down on the dough to form two disks, wrap each disk up nicely with the plastic wrap and put them in the fridge.
MAKING THE JAM
I like to make the jam after the dough since it doesn’t need as much fridge time. Putting the jam in the fridge allows it to cool and also helps it thicken up a bit more.
ROLLING OUT THE DOUGH
Once your dough is chilled and ready to go, you’ll want to have the following tools:
- a ruler
- a well floured rolling pin
- a sharp knife or pizza cutter: for trimming the edges
- a parchment paper lined baking sheet
- a pastry brush or two: one for brushing the egg wash and one for brushing off excess flour off your dough
Be gentle when rolling out your dough and transferring it to the baking sheet. At the same time, don’t worry if it’s not the perfect 9″ x 12″ rectangle. It’s homemade and some of the beauty of homemade is seeing the imperfections.
Once your dough is rolled out, spread the jam leaving about a 1 ” border. Brush the border with egg wash, but don’t discard the egg wash since you’ll use it on the top of the pop tart to help it get nice and golden when it bakes.
Once your top layer is on, go ahead and trim any extra dough if needed. Use your fingertips to gently press the edges together and then use a fork to press indentations in the edges. This part is fun because you really start to see it look like a pop tart.
Next, you’ll put some holes in the top of your tart to allow steam to release as it bakes. You could do larger slits as you would with a pie, but I like the small holes to keep it looking more like a pop tart. Make the holes with a toothpick or the tines of a fork.
Almost done! Just pop it in the fridge for another half hour then brush it with egg wash and bake it!
The icing will take you all of two minutes to make. Just stir together powdered sugar, heavy cream, milk and vanilla. I like the richness that heavy cream adds but if you don’t have any, you can still make the icing with milk in place of heavy cream.
Feel free to drizzle the icing over top or spoon and spread it. Sprinkles are optional but highly recommended!
HOW TO ENJOY YOUR POP TARTS
To serve, cut pop tarts into thirds both horizontally and vertically. Since it was baked as a giant loaded with filling, it tends to work better when served on a plate rather than hand held!
More Strawberry Recipes You’ll Love
Giant Strawberry Pop Tart
Ingredients
Strawberry Jam Filling
- 3 cups strawberries hulled and roughly chopped
- 1/3 cup granulated sugar to taste
- 1/2 lemon juiced and zested
- 1 pinch sea salt
- 2 teaspoons cornstarch
- 1/4 teaspoon vanilla extract
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup unsalted butter cold, cubed
- 3 tablespoons ice cold water add up to 4 tablespoons, as needed
Egg Wash
- 1 large egg beaten
- 1 teaspoon milk or water
Vanilla Icing
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Decoration
- Rainbow sprinkles
Instructions
Strawberry Jam Filling
- Add the strawberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
Pie Crust
- Fill a small bowl with some cold water and an ice cube. Set aside. Chop butter into cubes and place in the fridge or freezer for about 15 minutes while you assemble the dry ingredients.
- In a food processor, pulse to combine the flour, sugar, and salt. Add the cubed butter and pulse until the dough resembles wet sand. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.
- Turn dough out onto a sheet of plastic wrap. Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a flat oval disk. Place each disk in the fridge for at least 30 minutes or up to two days.*
- Generously flour your counter. When ready to assemble the pop tart, remove one disk from the fridge. Gently roll the first disk out on your floured counter into a rectangle 9″ x 12″ in size. Use a pizza cutter or knife to trim the edges.
- Carefully transfer dough to the baking sheet and place the baking sheet in the fridge. Roll out second disk the same size as the first one.
- Brush the edge of the first crust with a 1-inch border of egg wash. Spread the strawberry jam evenly over the dough. Leave a 1 inch border.
- Carefully place the top crust over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the dough and place in the fridge for 30 minutes.
- Preheat oven to 375 F. Remove dough from fridge and brush allover with the egg wash. Bake for 20-25 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and allow to cool before icing.
Vailla Icing
- Stir together the powdered sugar, heavy cream, milk, and vanilla. Pour and spread over the pop tart. Top with sprinkles as desired!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Jackie
Amazing 🤩 idea! Loved making this pop tart for my family! It was delicious … will make it again for sure. Thanks for the recipe
Natalie
Hi Jackie! I’m so happy you and your family enjoyed this giant strawberry pop tart! Thanks so much for taking the time to comment! xo Natalie
Barbara Briggs Ward
Party Time!