Let’s take a moment to dream together, shall we? Imagine the smell of buttery, flaky pastry wafting through your kitchen, the sweet aroma of warm strawberries bubbling inside, and a golden, sugary glaze drizzled over the top, catching the light just so. That’s the vibe of today’s recipe: a giant homemade strawberry Pop Tart that tastes like childhood nostalgia met a bakery upgrade. It’s playful, it’s indulgent, and it’s guaranteed to make everyone’s eyes light up when it hits the table. Trust me—this one’s a game-changer.
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Whether you’re baking it as a brunch showstopper, a fun treat for the kids, or just because you’re craving something sweet and satisfying (we’ve all been there), this beauty delivers on all fronts.
Why You’ll Love Giant Strawberry Pop Tart
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting brunch with friends, or simply treating yourself to something cozy and sweet, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for weekend brunches, birthday surprises, or just a lazy Sunday morning when you want something extra special with your coffee. It brings a nostalgic twist to breakfast or dessert in the most delicious way.
Budget-Friendly: You’ll likely find everything you need already sitting in your kitchen—no fancy pastry chef ingredients here. It’s proof that everyday staples can turn into something magical.
Quick and Easy: Despite its impressive size and wow-factor, this recipe is super simple to make. If you can use a rolling pin and spread jam, you’ve got this.
Customizable: While we’re going with strawberry here (because, classic), you can swap in any jam you love—blueberry, raspberry, even Nutella if you’re feeling wild.
Crowd-Pleasing: This oversized treat is just as fun to make as it is to eat. Kids love it, adults get major nostalgia vibes—it’s a win-win for everyone at the table.
Ingredients in Giant Strawberry Pop Tart
Here’s what goes into this big-time treat. It’s all about simple, comforting ingredients that come together to create a buttery, fruity, sweet masterpiece.
Pie Dough: Flaky, golden, and buttery—this is the foundation of your pop tart. You can use store-bought to keep things easy, or go homemade if you’re feeling fancy.
Strawberry Jam: The juicy, ruby-red center. Choose a jam that’s thick and flavorful—bonus points if it’s homemade or packed with chunks of fruit.
Egg: For that perfect golden brown crust. A quick egg wash helps your pastry bake to perfection.
Powdered Sugar: This is where the glaze magic happens. Light and sweet, it gives the pop tart that bakery-worthy finish.
Milk or Cream: Just a splash helps turn the powdered sugar into a silky, drizzle-ready glaze.
Vanilla Extract: A hint of vanilla in the glaze adds warmth and depth.
Sprinkles (optional but highly encouraged): Adds a playful, colorful crunch and that classic pop tart look.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F. This ensures your pop tart bakes evenly and gets that gorgeous golden glow.
Roll Out Your Dough: Roll out your pie dough into two large rectangles—about the size of a baking sheet. One will be the base, the other the top.
Add the Filling: Spread a generous layer of strawberry jam onto one rectangle of dough, leaving a border around the edges for sealing. Don’t be shy with the jam—this is where all the juicy flavor lives.
Seal It Up: Lay the second piece of dough over the top, then press around the edges with a fork to seal in all that fruity goodness. Don’t forget to poke a few small holes on top to let steam escape.
Egg Wash Time: Brush the top with beaten egg to help it brown beautifully.
Bake to Perfection: Bake for 25–30 minutes, or until golden and puffed. Your kitchen will smell like pure happiness.
Cool and Glaze: Let the pop tart cool slightly, then mix up your glaze and drizzle it over the top. Add sprinkles if you like, and let the glaze set.
Serve and Enjoy: Slice into squares and serve warm or at room temp. Get ready for oohs and aahs from everyone who tries it!
Nutrition Facts
Servings: 6–8
Calories per serving: Approx. 310
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Giant Strawberry Pop Tart
This pop tart is as flexible as it is fun. Here are a few ways to enjoy it:
Brunch Platter: Slice it into cute squares and serve alongside fresh fruit and coffee for a gorgeous brunch spread.
Dessert Time: Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s basically a deconstructed strawberry shortcake!
Party Treat: Cut into smaller squares and serve as finger food at parties or potlucks. You’ll be the hero of the dessert table.
Midnight Snack: Let’s be real—this thing tastes even better when eaten straight from the fridge with a fork at midnight.
Additional Tips
Prep Ahead: You can assemble the whole thing the night before and store it in the fridge. Just bake fresh the next morning.
Flavor Swap: Try raspberry jam, apple butter, or even lemon curd for a twist on the classic.
Go Homemade: If you’re feeling ambitious, make your own pie dough or jam. It’s a fun way to elevate the whole experience.
Storage Tips: Store leftovers in an airtight container at room temp for 1–2 days or in the fridge for up to 5 days. Reheat in the oven or enjoy cold!
Freeze It: Wrap tightly in foil and freeze before baking. When ready to bake, just pop it in the oven straight from the freezer and add 5–10 minutes to the bake time.
FAQ Section
Q1: Can I use puff pastry instead of pie dough?
A1: Yes! Puff pastry will give it a flakier, more buttery texture. Just watch the bake time—it may cook faster.
Q2: Can I make this gluten-free?
A2: Absolutely. Use your favorite gluten-free pie crust, and make sure your jam and glaze ingredients are gluten-free too.
Q3: What’s the best jam to use?
A3: A thick, high-quality strawberry jam works best. If it’s too runny, it can make the pastry soggy.
Q4: Can I make mini versions instead?
A4: Totally! Just cut the dough into smaller rectangles, fill and bake the same way—perfect for lunchboxes or parties.
Q5: How long does the glaze take to set?
A5: It usually sets in 10–15 minutes at room temperature.
Q6: Can I make it ahead of time?
A6: Yes! Bake it fully, let it cool, and store tightly wrapped. Glaze just before serving.
Q7: What if I don’t have an egg for the wash?
A7: Brush with milk or cream instead—it won’t be as shiny, but it’ll still brown nicely.
Q8: Can I skip the glaze?
A8: Sure, but it adds that classic pop tart finish. A light dusting of powdered sugar is a great alternative.
Q9: Can I double the recipe?
A9: Yes! Just use a larger baking sheet or make two pop tarts. They freeze and reheat beautifully.
Q10: How do I prevent the jam from leaking out?
A10: Don’t overfill and make sure to seal the edges well with a fork. A light egg wash around the border before sealing can help too.
Conclusion
There’s just something joyful about baking a giant version of a childhood favorite. This Giant Strawberry Pop Tart brings back all the fun and flavor in the most deliciously grown-up way. It’s warm, flaky, fruity, and oh-so-satisfying—perfect for breakfast, brunch, or dessert. So grab your rolling pin and a jar of jam, and let’s make something sweet and memorable. You’ve got this!
Print
Giant Strawberry Pop Tart
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 Giant Pop Tart (Serves 4-6) 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Description
This Giant Strawberry Pop Tart is a healthier, gluten-free twist on the classic treat. Made with a delicious almond flour dough, a sweet strawberry jam filling, and topped with a smooth icing, it’s perfect for breakfast or dessert!
Ingredients
- Dough:
- 1 cup fine blanched almond flour
- 1 cup tapioca flour/starch
- 4 Tbsp non-dairy butter or grass-fed butter, cold
- 1/4 cup coconut sugar
- 1 egg or flax egg*
- 1/2 tsp sea salt
- Strawberry Jam Filling:
- 1 1/4 cup strawberries, diced and chopped
- 1 tbsp tapioca starch/flour plus 1 tbsp hot water
- 1 tbsp+ maple syrup, or sweetener of choice
- The Icing:
- 2 Tbsp strawberry filling (from above)
- 1 cup powdered confectionary sugar, or powdered monkfruit sweetener
- 1/2 tsp vanilla extract
- Optional: Naturally colored sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For the dough: In a large bowl, combine the almond flour, tapioca flour, and sea salt. Add the cold butter (cut into small cubes) and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the coconut sugar and egg (or flax egg) to the mixture. Stir until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water at a time until it forms a smooth dough.
- Roll the dough out between two pieces of parchment paper until it’s about 1/8 inch thick. Cut into two rectangles (one for the bottom and one for the top). Transfer one rectangle to your prepared baking sheet.
- For the strawberry filling: In a small saucepan, combine the diced strawberries, tapioca starch, and hot water. Stir constantly over medium heat until the strawberries break down and the mixture thickens. Stir in maple syrup to sweeten to taste.
- Spread the strawberry filling evenly over the dough on the baking sheet, leaving a small border around the edges.
- Place the second rectangle of dough on top of the filling. Press the edges to seal, and use a fork to crimp the edges. Cut a few small slits in the top to allow steam to escape.
- Bake for 15-20 minutes or until the edges are golden and the filling is bubbling.
- For the icing: While the pop tart is cooling, mix 2 tablespoons of the strawberry filling with powdered sugar (or powdered monkfruit sweetener) and vanilla extract. Stir until smooth.
- Once the pop tart has cooled slightly, drizzle the icing on top. If desired, add naturally colored sprinkles.
- Let the icing set before slicing and serving. Enjoy your homemade giant strawberry pop tart!
Notes
- If you’re using a flax egg, combine 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes to thicken.
- If you prefer a different jam flavor, feel free to swap the strawberries for your favorite fruit.
- For a sweeter icing, add more powdered sugar or your preferred sweetener to taste.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg