If you grew up eating frosted strawberry Pop Tarts, this giant homemade version is about to bring back all the nostalgia. This Giant Frosted Strawberry Pop Tart has a buttery, flaky pie crust filled with sweet strawberry preserves and is topped with a thick layer of vanilla icing and plenty of rainbow sprinkles.
The best part? We’re keeping this recipe incredibly simple. Store bought pie crust and strawberry preserves do almost all of the work, so there’s no homemade dough or filling required. Just assemble, bake, frost and slice! It’s such a fun recipe for weekend breakfasts, brunches, birthday mornings or anytime you want to turn a childhood favorite into something a little more special.
Why You’ll Love This Recipe
So easy to make. Store bought pie crust and strawberry preserves make this recipe incredibly simple.
Perfect for sharing. Instead of making individual pastries, one giant Pop Tart can be sliced into pieces for everyone.
Major childhood nostalgia. Strawberry filling, vanilla icing and rainbow sprinkles give you all the classic frosted strawberry Pop Tart vibes.
Only a handful of ingredients. You probably already have most of what you need in your pantry.
Easy to customize. Swap the strawberry preserves for your favorite flavor or change up the sprinkles for holidays and special occasions.
What Kind of Strawberry Preserves Should I Use?
Any strawberry preserves or jam that you love will work here. I prefer preserves because they tend to have a thicker texture and more pieces of fruit, but a thick strawberry jam works too.
The biggest thing is to avoid using a filling that is extremely thin or runny. A thicker filling is much less likely to leak out of the Pop Tart while it bakes.
You can also adjust the amount slightly depending on how much filling you like. Just resist the urge to overfill it. Too much strawberry filling makes it harder to properly seal the edges and can cause it to spill out during baking.
Recipe Tips
Keep the pie crust cold. Cold dough is easier to work with and will bake up flakier. If your dough becomes really soft while you’re assembling the Pop Tart, place it in the refrigerator for 10 to 15 minutes before baking.
Leave a border around the filling. Keep the strawberry preserves away from the outer 1/2 inch or so of the crust. You need that space to seal the two pieces of dough together.
Crimp the edges well. Press the edges together first, then go around the entire Pop Tart with a fork. This helps keep that strawberry filling inside.
Don’t forget to vent the top. Poke a few holes in the top crust with a fork so steam can escape while it bakes.
Cool completely before icing. I know it’s tempting to frost it immediately, but if the Pop Tart is still warm, the icing will melt and slide right off.
Make the icing thick. You want the frosting to sit on top of the Pop Tart instead of running off the sides. Start with less milk and add more only as needed.
Can I Use a Different Filling?
Absolutely! This recipe is super easy to customize. Try raspberry, blueberry, cherry or even mixed berry preserves. You could also use different sprinkles to match whatever filling or occasion you’re making it for.
How to Serve It
Let the icing set for about 10 to 15 minutes before slicing. I like to cut the giant Pop Tart into rectangles so everyone gets their own little Pop Tart inspired piece.
It’s delicious at room temperature, but you can also serve it slightly warm. Just keep in mind that the icing will soften if the pastry is warmed after frosting.
Pair it with coffee for brunch or a cold glass of milk for the full nostalgic experience!
Storing & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
You can enjoy leftovers at room temperature or warm individual slices for a few seconds in the microwave. If you want the crust to crisp back up, a toaster oven or air fryer works great too. Just know that the icing may melt a little when reheated.
This Giant Frosted Strawberry Pop Tart is one of those recipes that looks impressive but couldn’t be much easier to make. Between the buttery pie crust, sweet strawberry filling, vanilla icing and colorful sprinkles, every bite tastes like a homemade version of the childhood classic.And with store bought pie crust and preserves doing most of the work, it’s an easy recipe you can throw together whenever the craving hits! If you want more of a toaster strudel vibe, substitute puff pastry for the pie dough! For more pop tart recipes, click here!
Giant Frosted Strawberry Pop Tart
Ingredients
For the pop tart:
- 1 package refrigerated pie dough it should come with two crusts
- ¾ cup strawberry preserves
- 1 egg
- 1 tsp milk
For the icing:
- 1 ½ cups powdered sugar
- 2-4 tbsp milk
- ½ tsp vanilla extract
- rainbow sprinkles for topping
Instructions
For the pop tart:
- Preheat the oven to 375°F and line a large baking sheet with parchment paper. Unroll both pie crusts. Using a rolling pin, gently roll each crust into a large rectangle of roughly equal size. Trim the edges if needed to create two even rectangles.
- Place one piece of pie dough onto the prepared baking sheet. In a small bowl, whisk together the egg and 1 teaspoon of milk to make an egg wash. Brush a thin layer of egg wash around the edges of the bottom crust.
- Add the strawberry preserves to a microwave safe bowl and microwave for 15-20 seconds, or until the jam is pourable (you don't have to do this step but it makes spreading the jam layer on easier!) Spread the strawberry preserves evenly over the center of the crust, leaving about a 1/2 inch border around the edges, avoiding the egg wash.
- Carefully place the second piece of pie dough over the strawberry filling. Press the edges together to seal, then use a fork to crimp all the way around the Pop Tart. Use a fork to poke several holes in the top of the pastry to allow steam to escape. Brush the top lightly with the remaining egg wash. Bake for 25 to 30 minutes, or until the crust is golden brown and cooked through. Remove from the oven and allow the Pop Tart to cool completely before icing.
For the icing:
- In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk and vanilla extract until smooth. If needed, add the remaining milk a little at a time until you reach a thick but spreadable consistency. Spread the vanilla icing over the cooled Pop Tart, leaving some of the golden crust visible around the edges. Immediately top with rainbow sprinkles. I used rainbow stars, but any sprinkles work! Allow the icing to set for about 10 to 15 minutes before slicing and serving.