Strawberry Pop Tarts are better homemade! Turn frozen pie crusts into pastry pockets filled with jam and topped with icing and sprinkles!

I love to start my morning with fruit, and these homemade Strawberry Pop Tarts are a simple fruity breakfast for the family! Just like the Starbucks strawberry drink, these pastry pockets are packed with sweet strawberry preserves and covered in a super simple 2-ingredient icing.

STRAWBERRY POP TARTS
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I always loved strawberry pop tarts as a kid, but as I grew up, I knew I could make something that tasted even better. Plus, I don’t love giving my family processed foods packed with preservatives. Luckily I love to bake!

I love these easy homemade pop tarts for fun party food or dessert, too! No need to spend all day in the kitchen with this recipe.

Strawberry Pop Tart Ingredients

FROZEN PIE CRUSTS: You can totally make your own pie crust for these, but why make more work! I use store-bought frozen pie crusts for this homemade pop tart recipe, or crusts I’ve made recently and frozen for later.

Make sure your crust is completely thawed before baking. I leave mine in the fridge the night before I bake.

ICING: It’s not a true pop tart without the white icing and sprinkles on top! This simple two-ingredient glaze is just powdered sugar and milk. The more milk you add, the thinner the icing becomes.

You can even add some food coloring for pink frosting. Don’t forget the neon sprinkles!

You’ll also need your strawberry jam, a little cornstarch, and an egg wash to hold it all together.

Are There Real Strawberries in Pop Tarts?

It depends on what you use for your filling in your homemade pop tart recipes! But for me, real strawberries are a must.

I like to use strawberry preserves, so there are little bits of real strawberries in my homemade pop tarts. You can also use homemade or store-bought jam.

You can also make these hand pies with blueberry, blackberry, cherry, or any fruit jam! Match your sprinkles to your flavors or make every pop tart a different flavor.

How Do You Make Pop Tarts from Scratch

First, preheat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
After that, mix the jam and cornstarch together for the filling.
Then, roll your thawed pie crusts a little on a lightly floured countertop and trim off the edges so you have one big rectangle per crust. Slice that into three strips lengthwise.
Next, place a big spoonful of jam in the center and egg wash the bare edges around it.
Now, fold each pastry in half and seal the seams with a fork. Make sure there are no cracks so the jam doesn’t seep out during baking! Poke a few holes in the top to release steam, too.
Bake the homemade strawberry pop tarts until the crust is golden brown and fully baked, about 20 minutes.
Once they’re ready, remove your pop tarts from the oven and let them cool to room temperature.
To make the icing, mix your powdered sugar and milk together. Spread the powdered sugar icing over the pop tarts once they’ve cooled and top them with some sprinkles.

Homemade pop tarts with pie crust are so easy, you’ll never buy the grocery store options again!

What is the Filling of Pop Tarts Made Of?

I love the fruity pop tarts. I never had an interest in chocolate or cinnamon pop tarts.

Pop tarts are filled with a reduced jam, made from fruit and sugar. While the store-bought versions use extra additives to make their filling last for weeks, these homemade strawberry pop tarts are made with just jam and a pinch of cornstarch. So simple!

There are about 393 calories in these easy homemade pop tarts (including the icing). Compare that to the store-bought strawberry pop tarts with 200 calories. The difference? You know EXACTLY what’s in these sweet breakfast treats, and you can use less icing to reduce the calories. Or even skip it altogether! They’re stilled delicious without it.

More Super Sweet Breakfast Recipes

Tools used to make this Strawberry Pop Tarts recipe

Rolling pin: Even if you’re using pre-made crusts, you’ll want to roll them a little thinner. I prefer a French rolling pin like this one when I’m baking. You could also use a wine bottle in a pinch!

Baking sheet: You want something that conducts heat well when working with pastry. I love this heavy metal baking sheet because it always bakes my homemade pop tarts evenly. No soggy bottoms here!