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★ Why You'll Love this Recipe ★
This homemade giant strawberry pop tart is a super fun, oversized twist on a childhood favorite that the whole family can enjoy! If you love Pop Tarts then you'll love this GIANT Pop Tart that's homemade!
Just 5 Ingredients
Made with just 5 main ingredients, this BIG pop tart is simple to make.
It's yummy too. Buttery pie crust is baked to a golden brown, filled with sweet strawberry goodness, and topped with frosting and sprinkles, it's hard to resist.
Fun for Holidays and Special Occasions
This breakfast is great for weekends or holidays or serve it up as a dessert for special occasions.
Very kid-friendly
Kids can help roll out the dough, spread the fruit jam, and poke the top to vent the dough. You can let them decorate the top with colorful sprinkles, too, making it a fun family activity.
Easy to Customize
The recipe is easy to customize with your favorite fillings, so feel free to experiment with different filling options and change up the sprinkles to make this into a holiday breakfast or dessert.
★ Ingredients You'll Need ★
Here's a look at what you'll need. Just 5 main ingredients, plus sprinkles!
You will need:
- Pie crust. Premade. I like Pillsbury but store brand works too. Be sure if you get it frozen that you thaw it first.
- Strawberry jam or jelly
- Powdered sugar
- Heavy whipping cream
- Vanilla extract. For best flavor do not use imitation.
- Sprinkles. Rainbow or choose holiday themed!
★ How to Make this Recipe ★
This giant pop tart is easy to make. Here's a look at the steps:
- Combine two pie crusts to form bottom layer. Repeat for top layer.
- Cut away excess dough and place on lined baking sheet
- Spread with strawberry jam. Layer dough on top.
- Seal edges with a fork. Poke holes in top to vent. Bake and let cool.
- Make frosting. Spread frosting on top.
- Add sprinkles if you'd like. Slice and serve!
★ Tips & FAQs ★
Turn this into holiday breakfast!
This giant pop tart is easy to customize to celebrate holidays. Feel free to change up the sprinkles. Want a Christmas themed breakfast pop tart? Top with holiday sprinkles. Valentine's Day special treat? Try some Valentine's sprinkles. St. Patrick's Day? You get my drift...
Yes! Any type of fruit jam can be used. You can also use fresh fruit. You'll want to finely chop or mash it and sprinkle it with sugar.
Homemade Pop-Tarts do not need to be refrigerated if they’re baked and stored in an airtight container at room temperature for up to 2 days.
However, if they have a filling that includes dairy, eggs, or fresh fruit (like jam made without preservatives), it’s safer to refrigerate them to prevent spoilage. For longer storage, refrigerating or freezing is best—just reheat in a toaster or oven before serving for that fresh-baked texture.
In addition to strawberry pop tarts, you can make other classic flavors. Try these:
Brown Sugar Cinnamon: Fill with brown sugar and cinnamon, add a little water to make it into a spreadable paste. Mix a little cinnamon into the frosting.
Blueberry, blackberry, mixed berry, raspberry, apple butter, orange marmalade, lemon curd: Fill with any jelly or jam that sounds good to you! Preserves are a bit lumpy so I do not recommend using preserves. Pie filling can also be used.
Chocolate: Fill with melted chocolate chips. To melt, soften them using the microwave. Heat and stir in 30-second intervals until smooth and spreadable. Add a little cocoa powder into the frosting.
S'mores: add stripes of marshmallow fluff and chocolate chips for the filling.
I love a little lemon zest or juice mixed in with my jam. This cuts through the sweetness and adds a little bit of tart flavor which tastes a little more sophisticated than straight jam. Try it if this sounds good to you! Just a little zest from a lemon or a squeeze of lemon juice, mix it into your fruit jam before spreading it onto the dough.
Yes! Make your own jam by mashing up fresh fruit and adding sugar to taste. Add a little lemon zest or juice if you'd like. Gently heat and add pectin powder or instant tapioca to thicken as much as you'd like. Follow directions on the package. Note: You will need to let the jam cool slightly for it to thicken.
Yes. You can prepare this giant pop tart the night before and bake it in the morning. Just cover with plastic wrap or foil and refrigerate until morning or when you're ready to bake.
★ More Strawberry Recipes ★
Hungry for more breakfast ideas?
Browse all my easy breakfast recipes and Pin your favorites!
Giant Strawberry Pop Tart
Equipment
Ingredients
- 4 pie crust sheets (2 boxes)
- 1 cup strawberry jelly or jam
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 6-8 tablespoon heavy whipping cream
Topping
- sprinkles optional but encouraged for more fun!
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Instructions
- Prep oven and baking sheet. Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Combine two pie crusts. On a lightly floured, clean surface take two of the pie crusts and layer them on top of each other. Roll them together to make one longer dough sheet with an even thickness.Use a pizza cutter or sharp knife to cut away excess dough and form a rectangle that will fit inside of your baking sheet leaving a little room around the edges.
- Add bottom layer of pie crust to baking pan. Using a rolling pin dusted with flour, roll the dough up so that it can be easily transferred onto your baking pan. Roll the dough onto the pan and make sure that it is flat.
- Spread with jam. Using a spatula or spoon, spread the strawberry jam over the dough leaving about an inch of a border all the way around the dough rectangle.
- Combine two more pie crusts. On the same lightly floured surface, take the two remaining pie crusts and roll them together to again make them one longer sheet of dough, cutting the dough to form a rectangle that is the same size as your first dough sheet.
- Transfer the dough to layer on top of your tart. Using the flour dusted rolling pin, roll the dough around it so that it can be transferred to the baking sheet.Gently roll the dough off of the rolling pin and onto the top of the strawberry preserves.
- Seal edges and vent dough. Flour a fork by dipping it into flour and then go around the outside edge of the dough pressing down to crimp the bottom and top layer together. Continue to dip the fork into flour as you go so that the fork doesn’t stick to your dough.With the same fork, gently poke holes around the top layer to allow any steam to escape while baking.
- Bake. Bake for 25-30 minutes or until the crust is lightly browned.
- Cool. Let cool completely on your baking sheet.
- Add frosting. Whisk together powdered sugar, 6 tablespoons heavy whipping cream, and vanilla extract in a medium size bowl. Add more heavy whipping cream to thin the frosting if needed. Spread the frosting around the top of the pop tart leaving a border around the edges.
- Add sprinkles. Sprinkle the pop tart with fun or festive sprinkles of your choice, if you'd like!
Patricia says
Your Print button doesn’t work
Angela G. says
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