Pop-tarts were such a nostalgic favorite of mine growing up. But if I’m being honest, they were always a little too sweet, a little too artificial, and never as satisfying as I wanted them to be.
So, when I had a craving recently, I thought—why not try making them myself? A little strawberry jam, some homemade dough, and a quick glaze later, and oh my gosh… these were a hit.
I actually had to stop myself from eating half the batch before anyone else got to them. They’re that good!
And the best part? They’re surprisingly simple to make. The dough comes together in minutes, and after a short chill in the fridge, you’re ready to roll, fill, and bake. The glaze with just a hint of jam gives them that perfect pink hue and ties it all together.
I topped mine with rainbow sprinkles, because what’s a pop-tart without them? But you could get creative here—crushed freeze-dried berries, chocolate drizzle, or even leave them plain if that’s your style.
Okay, let’s get into it…
HOMEMADE STRAWBERRY POP-TARTS THAT TASTE JUST LIKE CHILDHOOD (ONLY BETTER)
DOUGH INGREDIENTS
- 3 cups flour
- ½ cup sugar
- 1 tsp salt
- 1 cup melted butter
- ¼ cup milk
- ½ tsp vinegar
DOUGH DIRECTIONS
- In a large bowl, combine flour, sugar, and salt.
- Add melted butter, milk, and vinegar, then knead together until you form a smooth dough.
- Wrap dough and refrigerate for 15 minutes.
- On a lightly floured surface, roll dough out to about ⅛″ thick.
- Cut into 3×5″ rectangles.
FILLING INGREDIENTS
- Strawberry jam (about 2 tbsp per tart)
FILLING DIRECTIONS
- Place 2 tbsp jam in the center of half of your rectangles.
- Top each with a second rectangle of dough.
- Pinch the edges closed, then press with a fork for detailing.
- Place on a parchment-lined baking sheet.
BAKING DIRECTIONS
- Preheat oven to 400°F.
- Bake pop tarts for 20 minutes, or until golden brown.
- Let them cool completely before glazing.
GLAZE INGREDIENTS
- ½ cup powdered sugar
- 2 tbsp heavy cream
- 1 tbsp strawberry jam
GLAZE DIRECTIONS
- Whisk together powdered sugar, heavy cream, and jam until smooth.
- Spoon about 1 tbsp glaze onto each cooled pop-tart and spread to edges.
- Top with sprinkles.
These were such a fun baking project and honestly, so worth it. They’re buttery, flaky, sweet but not too sweet, and that homemade glaze takes them over the top.
I’m already dreaming about making them again with different fillings—blueberry, peach, even Nutella.
Would you try these with a different filling, or are you a strawberry pop-tart purist? Tell me in the comments… I need inspiration for my next batch!