Giant Strawberry Pop Tart Recipe

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If you’ve ever dreamed of turning that nostalgic childhood favorite into a larger-than-life treat, then you’re in for a real delight with this Giant Strawberry Pop Tart Recipe! Picture a flaky, all-butter crust folded over luscious homemade strawberry jam, baked to golden perfection, and finished with a sweet glaze dotted with rainbow sprinkles. It’s not just a Pop Tart; it’s a slab pie of joy that’s perfect for sharing, showing off, or enjoying all by yourself on a cozy morning. This recipe elevates the classic pastry into an impressive showstopper that tastes just as amazing as it looks.

Ingredients You’ll Need

This Giant Strawberry Pop Tart Recipe relies on simple, quality ingredients that work together to create that perfect harmony of taste and texture. Each element—from the buttery crust to the vibrant strawberry filling—makes this dessert irresistibly charming and satisfying.

• All-purpose flour (2 1/2 cups): The backbone of your tender, flaky pie crust, giving it structure and the perfect crumb.
• Fine grain sea salt (1/2 teaspoon): Enhances flavor and balances the sweetness beautifully.
• Unsalted butter, cold (1 cup): Adds rich flavor and creates those irresistible flaky layers.
• Ice cold water (6-8 tablespoons): Binds the dough without melting the butter, ensuring flakiness.
• Fresh or thawed frozen strawberries (2 cups, quartered): The star ingredient for your luscious filling—freshness matters here!
• Granulated sugar (1/2 cup): Sweetens the filling just enough to let the strawberries shine.
• Fresh lemon juice (1 teaspoon): Brightens the filling with a hint of citrusy zing.
• Cornstarch (2 teaspoons): Thickens the jam-like filling for that perfect spreadable consistency.
• Cold water (1 tablespoon): Used to dissolve cornstarch, ensuring no lumps in your filling.
• Vanilla extract (1/2 teaspoon): Adds depth and warmth to the strawberry filling’s flavor.
• Fine grain sea salt (pinch): Balances sweetness and enhances berry flavor.
• Large egg (1): For the egg wash that gives your tart that beautiful golden shine.
• Water (1 tablespoon): Mixed with egg for the perfect glaze base.
• Confectioners’ sugar (1 cup): For the sweet, creamy glaze that crowns your tart.
• Milk (1 tablespoon or more): Thins the glaze to the perfect pourable consistency.
• Vanilla extract (1/2 teaspoon): Adds aromatic sweetness to the glaze.
• Rainbow sprinkles (3 tablespoons): Because every Giant Strawberry Pop Tart Recipe deserves a joyful, colorful finish!

How to Make Giant Strawberry Pop Tart Recipe

Step 1: Prepare the Pie Crusts

Begin this Giant Strawberry Pop Tart Recipe by making the crust that will cradle your strawberry filling perfectly. Pulse the flour and salt in a food processor until combined, then add the cold butter in two batches, pulsing until pea-sized pieces are scattered throughout. Slowly add ice cold water, a tablespoon at a time, pulsing to bring the dough together. Once it forms a shaggy ball, turn it out and shape into two equal balls.

Roll each ball between floured parchment sheets to about 14 by 10 inches, then trim down to 13 by 9 inches using a knife or a 13×9 inch pan as a guide. Stack and chill these dough sheets on a baking sheet while preparing the filling, which ensures your crust stays crisp and flaky.

Step 2: Cook the Strawberry Filling

Next, focus on that divine strawberry filling. Combine quartered strawberries, sugar, and fresh lemon juice in a medium saucepan over medium-high heat. Stir as the berries burst and release their juices, cooking until the mix turns syrupy and the berries become almost translucent—about 10 minutes, depending on juiciness.

Whisk cornstarch into cold water to avoid lumps, then stir this slurry into the bubbling berries. Cook until thickened a bit more, then finish with a pinch of salt and vanilla extract for extra flavor depth. Remove from heat and chill the filling until completely cool, which ensures it won’t leak all over your crust during baking.

Step 3: Assemble and Bake

Preheat your oven to 375°F while your filling chills. Place one pie crust on parchment paper-lined baking sheet and spread the cooled strawberry filling evenly, leaving a 1.5-inch border. Brush the border with your egg wash (one beaten egg mixed with a tablespoon of water), and gently place the second pie crust on top.

Seal the edges by pressing firmly with a fork, then poke the top crust all over with the fork tines to allow steam to escape. Brush the whole surface with egg wash for that glossy, golden finish.

Bake for 20 minutes—the pastry will puff up delightfully like a cloud. When done, let it deflate on the pan, then switch your oven to broil. Broil the tart for 2-3 minutes until the crust is an irresistible golden brown, keeping a close eye so it doesn’t burn.

Allow it to cool 5 minutes on the pan, then slide onto a wire rack to cool fully, setting the stage for glazing.

Step 4: Glaze and Garnish

Whisk together confectioners’ sugar, vanilla, and milk to create a thick yet pourable glaze. Pour this over your cooled giant pop tart and finish with a generous sprinkle of rainbow sprinkles that add a playful pop of color and sweetness. Let the glaze set for about 5 minutes before slicing into your masterpiece—usually 12 squares, but you can customize to your craving.

How to Serve Giant Strawberry Pop Tart Recipe

Garnishes

A simple glaze and sprinkles are classic, but fresh mint leaves or a dusting of powdered sugar can add an elegant touch if you’re serving guests. Whipped cream is also a fabulous companion to those sweet, fruity bites.

Side Dishes

Pair your Giant Strawberry Pop Tart Recipe with a cup of freshly brewed coffee or a cold glass of milk for a comforting snack or breakfast. For a brunch spread, consider serving alongside yogurt or fresh fruit salad to balance sweetness.

Creative Ways to Present

Why not surprise friends by turning your tart into individual mini servings? Carefully cut into smaller squares and serve on colorful plates with little spoons and forks. Or wrap slices in parchment paper for a fun grab-and-go treat. For parties, a giant pop tart on a cake stand decorated with edible flowers makes a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling fresh. If you refrigerate, the pastry may lose some of its crispness but will remain delicious.

Freezing

You can freeze the unglazed Giant Strawberry Pop Tart Recipe for up to one month. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator before baking or glazing.

Reheating

Warm slices gently in a 300°F oven for about 10 minutes to refresh the flaky crust and soften the filling. Avoid microwaving as it tends to make the crust soggy. If your tart is glazed, you can reheat without the glaze and drizzle fresh glaze after warming.

FAQs

Can I use store-bought pie crust instead of making from scratch?

Absolutely! While the homemade crust adds an amazing flaky texture and flavor, using high-quality store-bought pie crust can save time and still yield a tasty giant pop tart.

Can I substitute the strawberry filling with other fruit jams?

Yes, this Giant Strawberry Pop Tart Recipe is versatile—you can swap in your favorite jams or fresh fruit fillings like raspberry, blueberry, or even peach for delicious variations.

What is the purpose of the egg wash on the crust?

The egg wash gives the crust a beautiful golden color and glossy finish while helping the edges seal together during baking, keeping your filling safely inside.

How thick should the strawberry filling be before assembling?

You want the filling thick enough to hold its shape without being runny—like a slightly thickened jam. Cooking it until it’s syrupy and then thickened further with cornstarch ensures it won’t ooze out.

Can I make the glaze ahead of time?

Yes! You can prepare the glaze a day ahead and keep it covered in the refrigerator. Just give it a quick stir before pouring over the tart, adding a splash of milk if it has thickened too much.

Final Thoughts

This Giant Strawberry Pop Tart Recipe is such a fun way to rekindle the joy of a classic treat with homemade love. Whether you’re baking for a crowd or treating yourself on a lazy weekend morning, it’s bound to bring smiles and maybe even a few delighted “wow”s. I can’t wait for you to try it and make this giant pop tart a beloved favorite in your kitchen too!

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Giant Strawberry Pop Tart Recipe

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This Giant Strawberry Pop Tart is a delightful scratch-made treat featuring two flaky all-butter pie crusts sandwiching a homemade strawberry jam filling. Rolled large and baked to golden perfection, it’s a slab pie style pop tart perfect for sharing with family and friends. Finished with a sweet vanilla glaze and colorful sprinkles, it’s an irresistible American dessert that combines traditional pie-making with nostalgic convenience.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 5 minutes (includes 1 hour cooling time)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Pie Crusts

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon fine grain sea salt
• 1 cup unsalted butter, cold, cut into tablespoon pieces
• 6–8 tablespoons ice cold water

Strawberry Filling

• 2 cups quartered fresh strawberries or frozen berries, thawed
• 1/2 cup granulated sugar
• 1 teaspoon fresh lemon juice (from about 1 lemon quarter)
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1/2 teaspoon vanilla extract
• Pinch of fine grain sea salt

Egg Wash

• 1 large egg
• 1 tablespoon water

Glaze and Garnish

• 1 cup confectioners’ sugar
• 1 tablespoon milk, plus more to thin if needed
• 1/2 teaspoon vanilla extract
• 3 tablespoons rainbow sprinkles

Instructions

1. Make the Pie Crusts: In a food processor, combine flour and salt and pulse to mix. Add half the cold butter pieces and pulse 5-6 times, then add the remaining butter. Pulse until pea-sized pieces are visible. Gradually add ice cold water one tablespoon at a time while pulsing until a shaggy dough ball forms. Turn dough onto a work surface, divide in half, and roll each between floured parchment paper to about 14×10 inches. Trim each to 13×9 inches with a sharp knife. Stack between parchment and refrigerate on a baking sheet while preparing filling.
2. Prepare Strawberry Filling: In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until berries release juices and mixture thickens slightly, about 10 minutes. Mix cornstarch with cold water, then stir into the berries constantly and cook an additional 1-2 minutes until thickened. Remove from heat; stir in salt and vanilla. Cool 10 minutes, then refrigerate for about 30 minutes until completely chilled.
3. Make Egg Wash: Beat egg and water together in a small bowl and set aside.
4. Assemble Pop Tart: Preheat oven to 375°F (190°C). Place one pie crust on a parchment-lined baking sheet. Spread cooled strawberry filling over crust, keeping it 1 1/2 inches away from edges. Brush edges of the crust with egg wash. Carefully place second crust on top, lining edges up evenly. Crimp edges using a fork and poke holes in the top crust with the fork tines. Brush entire surface with egg wash.
5. Bake and Broil: Bake for 20 minutes until the crust puffs up. Remove from oven to cool and deflate. Preheat the broiler and place the pop tart under it for 2-3 minutes or until golden brown, watching carefully to avoid burning. The crust may puff up again slightly under the broiler.
6. Cool Completely: Let the pop tart cool on the pan for 5 minutes, then transfer to a wire rack to cool fully. Alternatively, cool completely on the pan if serving directly from it.
7. Prepare Glaze and Garnish: Whisk confectioners’ sugar, vanilla, and milk together until thick but pourable. Adjust milk quantity to get the right consistency. Pour glaze over the cooled pop tart and sprinkle with rainbow sprinkles. Let set for about 5 minutes.
8. Serve: Cut the giant pop tart into 12 squares (or more/less to suit appetite) and enjoy!

Notes

• If short on time, substitute homemade strawberry filling with your favorite store-bought strawberry jam or preserves such as Bonne Maman.
• Rolling dough between parchment paper helps prevent sticking and makes trimming easier.
• Ensure the strawberry filling is fully cooled before assembling to avoid soggy crust.
• The broiler step adds a beautiful golden finish but watch closely to prevent burning.
• This recipe makes a large 13×9 inch pop tart ideal for sharing with 12 servings.