Homemade strawberry pop-tart recipe from @bakedbyrachel
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Strawberry Pop Tarts

Homemade strawberry pop-tarts recipe with fresh strawberry jam, flaky pie crust and a sweet vanilla glaze!
Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: American
Keyword: Strawberry
Servings: 6



  • 2 C all purpose flour
  • 3/4 tsp salt
  • 1 tsp granulated sugar
  • 3/4 C unsalted butter cold
  • 4-6 Tb ice water


  • 1 lb strawberries
  • 1 Tb lemon juice
  • 1/2 C granulated sugar


  • 1 C powdered sugar sifted
  • 1 1/2 - 2 Tb water
  • 1/4 tsp vanilla
  • Rainbow sanding sugar or sprinkles


  • To prepare jam, hull strawberries and slice into halves. Add strawberries to a small food processor. Blend until smooth. Pour through a fine mesh strainer, set over a large bowl. Press as much fruit and liquid through strainer, discarding solids. If a chunkier jam is preferred, the blending step may be skipped. 
  • Add strawberry puree, lemon juice and sugar to a small saucepan, set over medium-high heat. Stir to combine and dissolve sugar. Bring mixture to a boil, skimming the foam off ot the top. Continue cooking until mixture has thickened. Stir gently until jam reaches desired thickness. *Note: jam will thicken further once chilled. 
  • Transfer jam to a small canning jar. Allow to cool to room temperature before securing the lid and transferring to the refrigerator to cool completely. 
  • In a medium bowl, combine flour, salt and sugar. Cut 1/2-cup butter into small cubes. Add the butter cubes to the flour mixture. Use a pastry cutter, forks or your fingers to work the butter and flour mixture together. Continue this process until only pea size pieces of butter remain. Cut remaining 1/4-cup butter into larger 1/4-inch slices. Work the butter slices into the dough with your fingers, pressing and squeezing. Add enough water to hold the dough together. It should hold together, but not be sticky or wet. 
  • Transfer dough to a sheet of parchment or wax paper, folding the dough over on itself until it is fully combined. Shape into two disks. Wrap well with plastic and refrigerate for at least one hour. 
  • Preheat oven to 350°F. Prepare one baking sheet with parchment paper or a silicone baking mat. 
  • Roll out one portion of the pie crust, very thin. Cut into six equal 3.5 x 5-inch rectangles. Place evenly spaced on the prepared baking sheet. Transfer to the refrigerator. Repeat with remaining pie dough. 
  • Lightly brush the edges around the first six chilled pie rectangles with water. Add 1 tablespoons of jam per rectangle, leaving a border. Top off with another rectangle, using a fork to crimp and seal edges closed. If desired, combine an egg white and 1 tablespoon of water, then brush over exposed pie dough. Gently prick tops with a fork to release steam while baking.
  • Bake for 30-35 minutes or until lightly golden and set. Cool completely on a wire rack. 
  • In a small bowl, combine sifted powdered sugar with water and vanilla. Decorate cooled pop-tarts with vanilla icing and rainbow sanding sugar or sprinkles.


*Store bought jam can be used in place of the homemade, if desired.
An original recipe from Baked by Rachel