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Homemade Strawberry Pop Tarts don’t have to be complicated to be special. With a simple homemade pastry and a jam-filled center, these heart-shaped pop tarts are easy, cozy, and family-friendly.
I wanted a way to make Homemade Strawberry Pop Tarts feel special without turning them into an all-day kitchen project. By using a simple, flaky homemade pastry and a good strawberry jam, this recipe keeps things realistic while still feeling intentional and homemade.
These heart-shaped pop tarts are the kind of treat that’s perfect for baking with kids, slowing down in the kitchen, and creating sweet little moments at home—because sometimes the goal isn’t perfection, it’s simply making something cozy and memorable together.
Why You’ll Love This Recipe
Ingredients Breakdown
How to Make Homemade Strawberry Pop Tarts
Please see the recipe card at the bottom of this post for the full recipe details.
1. Preheat and prep.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Make the pastry dough.
In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until crumbly, then add ice water one tablespoon at a time until the dough just comes together.
3. Chill the dough.
Divide the dough in half, shape into discs, wrap, and refrigerate for at least 30 minutes to keep the pastry flaky.
4. Roll and cut.
On a lightly floured surface, roll one disc of dough to about ⅛-inch thick. Cut out heart shapes and place half of them on the prepared baking sheet.
5. Fill and seal.
Spoon 1–1½ tablespoons of strawberry jam into the center of each heart, leaving a border around the edges. Brush edges with egg wash, top with remaining hearts, and press edges to seal. Poke a few small holes in the tops.
6. Egg wash and bake.
Brush the tops lightly with egg wash and bake for 18–22 minutes, or until lightly golden and baked through.
7. Cool and glaze.
Let the pop tarts cool completely. Whisk together powdered sugar, milk or cream, and vanilla. Spoon or drizzle over the cooled pop tarts and let set before serving.
Recipe Tips
Cool before glazing – warm pop tarts will melt the glaze instead of letting it set nicely.
Use thick strawberry jam – thinner jams can leak; simmer for a few minutes if needed to thicken.
Keep the dough cold – cold butter = flaky pastry, so don’t skip chilling the dough.
Don’t overfill – 1 to 1½ tablespoons of jam is plenty and helps prevent leaks.
Seal the edges well – press firmly with a fork or pinch with your fingers.
Vent the tops – small holes allow steam to escape and keep the filling inside.
How to Store & Reheat
- Store: Keep unfrosted pop tarts at room temperature for up to 2 days, or store glazed pop tarts in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze unglazed pop tarts for up to 2 months; thaw in the fridge before reheating.
- Reheat: Warm in a 325°F oven for 8–10 minutes, a toaster oven until heated through, or microwave in 10–15 second intervals for a softer texture.
Delicious Variations
Swap strawberry jam for raspberry, blueberry, or mixed berry jam.
Spread a thin layer of chocolate hazelnut spread under the jam for a richer filling.
Add a small spoonful of sweetened cream cheese along with the jam for a creamy center.
Skip the icing and sprinkle coarse sugar on top before baking for a simple finish.
Cut into rectangles, circles, or seasonal shapes for holidays and special occasions.
Serving Suggestions
- Enjoy warm with a glass of milk or a hot cup of coffee
- Serve as part of a special breakfast or brunch spread
- Pair with fresh fruit or yogurt for a balanced morning
- Add to a Valentine’s Day breakfast board with berries and pancakes
- Pack as a sweet afternoon snack for kids
- Serve slightly warm with extra glaze or a dusting of powdered sugar
Frequently Asked Questions
More Homemade Treats You’ll Love
Homemade Strawberry Pop Tarts
Ingredients
Pastry
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter grated
- 6 –8 tablespoons ice water
Filling
- ¾ –1 cup thick strawberry jam
For Assembly
- 1 egg beaten (for egg wash)
Glaze (Optional)
- 1 cup powdered sugar
- 1 –2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until crumbly. Add ice water one tablespoon at a time until the dough just comes together.
- Divide in half, shape into discs, wrap, and refrigerate for at least 30 minutes.
- Roll one disc of dough on a lightly floured surface to about ⅛-inch thick. Cut out heart shapes and place half of them on the prepared baking sheet.
- Spoon 1–1½ tablespoons of strawberry jam into the center of each heart, leaving a border. Brush edges with egg wash, top with remaining hearts, and press edges to seal. Poke small holes in the tops.
- Brush the tops with egg wash and bake for 18–22 minutes, or until lightly golden.
- Allow pop tarts to cool completely. Whisk together powdered sugar, heavy cream and vanilla and drizzle over the tops if desired.
Notes
- Use thick jam to prevent leaking.
- Do not overfill — a little goes a long way.
- Chill assembled pop tarts for 10 minutes before baking for best shape.
- Skip the glaze and sprinkle coarse sugar on top before baking if preferred.
Did you make this recipe?
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