I turned classic toaster pastries into a Homemade Strawberry Sheet Pan Pop Tart that became one of my favorite Easy Breakfast Party Ideas for slumber parties and birthday mornings, and the results are a playful twist you won’t expect.

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I made these Homemade Strawberry Sheet Pan Pop Tarts for a friend’s sleepover and they were gone in minutes. I love how folding in cold unsalted butter creates flaky layers and how the centers pop with fresh strawberries, bright and not too sweet.

They look like they came from a bakery yet feel wildly imperfect, the kind of thing you want at Kids Birthday Party Meals or when you need Brunch Snacks For A Crowd. I wont lie I kept sneaking pieces, the kind of treat that makes everyone ask for the recipe, even people who dont usually go for pastries.

Ingredients

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All purpose flour provides carbs and some protein, gives structure but not many vitamins
Unsalted butter adds rich fat and flavor, makes crust flaky and tender, calorie dense
Fresh strawberries offer vitamin C, fiber and bright tart sweetness, juicy bursts in every bite
Granulated sugar sweetens filling and boosts caramel like flavor, mostly simple carbs
Cornstarch thickens strawberry filling for a glossy set, no flavor, mostly starch
Egg wash gives shiny golden top and helps edges seal, adds protein
Powdered sugar with milk makes a sweet glaze, adds sweetness and silky finish
Pinch of salt boosts all flavors, balances sweetness, important even in pastries

Ingredient Quantities

2 1/2 cups all purpose flour, plus extra for dusting

1 tablespoon granulated sugar

1 teaspoon fine salt

1 cup cold unsalted butter (2 sticks), cubed

6 to 8 tablespoons ice cold water

1 large egg (for egg wash)

2 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar (for filling)

1 tablespoon cornstarch

1 teaspoon lemon juice

Pinch of salt

1 1/2 cups powdered sugar

2 to 3 tablespoons milk or cream

1/2 teaspoon vanilla extract

Sprinkles, optional

How to Make this

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1. Make the dough: in a big bowl stir 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine salt. Cut in 1 cup cold unsalted butter, cubed, with a pastry cutter or your fingers until pea sized bits remain. Drizzle in 6 to 8 tablespoons ice cold water a tablespoon at a time until the dough just comes together, dont overwork it. Form into two flat discs, wrap and chill at least 30 minutes.

2. While dough chills make the filling: combine 2 cups chopped fresh strawberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice and a pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture boils and thickens about 4 to 6 minutes. Smash a few berries with the back of a spoon if you like a less chunky filling. Remove from heat and let cool to room temp.

3. Preheat oven to 375 degrees F (190 C). Line a 13×18 inch sheet pan with parchment paper and have extra flour ready for dusting.

4. Divide chilled dough if you havent already and roll each piece on a floured surface to roughly the size of your pan, about 1/8 inch thick. One sheet will be the base and one the top. If a single sheet is slightly bigger trim to fit the pan, keeping some margin for crimping.

5. Transfer the bottom sheet to the prepared pan. Spread the cooled strawberry filling evenly over it, leaving about a 1/2 inch border all around so the filling wont leak.

6. Brush the border with egg wash (whisk the 1 large egg with a splash of water). Gently lay the top dough sheet over the filling, press the edges to seal and crimp with a fork or your fingers. Cut a few small vents in the top so steam can escape and lightly dock the surface with a fork to reduce big bubbles.

7. Brush the entire top with more egg wash so it browns nicely. If you want, sprinkle a little extra granulated sugar on top for crunch.

8. Bake until the pastry is deep golden, about 22 to 28 minutes depending on your oven. Rotate the pan once if your oven is uneven. Let cool on the pan until just warm.

9. Make the glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth and pourable but thick. When the pastry is cooled to warm or room temp, drizzle or spread the glaze over the top and add sprinkles if you want.

10. Let the glaze set about 15 to 20 minutes, then slice into squares or rectangles. Store in an airtight container at room temp up to 2 days or in the fridge up to 4 days. Enjoy, preferably with friends or at a birthday breakfast.

Equipment Needed

1. Large mixing bowl (big enough for the dough)
2. Pastry cutter or fork (to cut in the cold butter, dont overwork the dough)
3. Measuring cups and spoons
4. Rolling pin and a floured surface or pastry mat
5. Bench scraper or sharp knife to divide, trim and transfer dough
6. 13 x 18 inch rimmed sheet pan lined with parchment paper
7. Small saucepan and wooden spoon or heatproof spatula for the filling
8. Pastry brush and whisk for the egg wash and glaze
9. Cooling rack and a sharp knife for slicing and serving

FAQ

Q: Can I use frozen strawberries?
A: Yes. Thaw them first and press out as much juice as you can, or cook them down into a thicker jam before using. Frozen berries hold more water so add a little extra cornstarch or cook longer so the filling wont make the dough soggy.

Q: How do I stop the pop tarts from getting a soggy bottom?
A: Keep the dough and butter cold, roll and fill quickly, seal edges well and chill the assembled tarts 10 to 15 minutes before baking. Also make sure the filling is thick not runny and dont overfill each pastry.

Q: Can I make the dough ahead or freeze finished pop tarts?
A: Yep. Dough keeps in the fridge 48 hours or in the freezer 2 months. You can freeze assembled unbaked tarts on a sheet pan then bag them; bake from frozen, add a few extra minutes to the bake time.

Q: Will store bought pie crust or puff pastry work instead?
A: Yes, pie crust gives a similar result and saves time. Puff pastry will puff and be flakier so the texture changes, but its still tasty.

Q: How do I get a smooth glaze that doesnt crack?
A: Let the tarts cool completely before glazing. Mix powdered sugar with milk a tablespoon at a time until smooth but slightly thick, spoon or spread it on, then add sprinkles right away. If glaze is too stiff it will crack when you bite it.

Q: How long do they keep and whats the best way to reheat?
A: Store at room temp in an airtight container for up to 2 days, refrigerate up to 4 or 5 days, or freeze 1 to 2 months. Reheat in a 325 to 350 F oven for 6 to 10 minutes until warm. Microwave makes them soggy so try to avoid it.

Homemade Strawberry Sheet Pan Pop Tart Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a gluten free 1:1 baking blend (make sure it already has xanthan gum), or try pastry flour for a lighter, flakier result.
Cold unsalted butter (2 sticks): use salted butter and cut back the recipe salt by about 1/4 tsp, or use chilled solid coconut oil (same amount, gives a hint of coconut), or vegetable/palm shortening for a very stable, extra-flaky crust.
Fresh strawberries: frozen berries work fine, just thaw and drain well and add a little extra thickener; or use strawberry jam/preserve in place of fresh for an easier, less runny filling; other berries or chopped stone fruit (peach, plum) are tasty swaps too.
Cornstarch (for thickening): arrowroot powder 1:1 gives a glossy filling, tapioca starch 1:1 also works, or use all purpose flour at about double the amount but cook the filling a bit longer to remove raw flour taste.

Pro Tips

1. Keep everything cold and dont rush it. Cold butter and ice water are what give you flaky layers, so if your kitchen is warm pop the dough in the freezer for 10 minutes instead of keep kneading it. Overworking the dough makes it tough, so stop as soon as it holds together.

2. Stop a soggy bottom by letting the filling get really thick and cool before you spread it, and sprinkle a thin layer of finely ground crackers or almond meal on the base first to soak up extra juice. Seal the edges well and chill the assembled pan for a bit so the pastry firms up and wont ooze during baking.

3. Roll smart not hard. Roll between two sheets of parchment or plastic wrap so the dough moves easily and you dont add too much flour. If the edges crack, press them back together with a dab of cold water and smooth with your fingers then chill a little before baking.

4. Watch the bake and the glaze. Brush with egg wash so it browns evenly, rotate the pan midway through baking if your oven heats unevenly, and if it colors too fast tent loosely with foil. Let the pastry cool to warm or room temp before glazing or the glaze will run right off. If your glaze is too thin add more powdered sugar, too thick add tiny drops of milk.

Homemade Strawberry Sheet Pan Pop Tart Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

517

kcal

Equipment: 1. Large mixing bowl (big enough for the dough)
2. Pastry cutter or fork (to cut in the cold butter, dont overwork the dough)
3. Measuring cups and spoons
4. Rolling pin and a floured surface or pastry mat
5. Bench scraper or sharp knife to divide, trim and transfer dough
6. 13 x 18 inch rimmed sheet pan lined with parchment paper
7. Small saucepan and wooden spoon or heatproof spatula for the filling
8. Pastry brush and whisk for the egg wash and glaze
9. Cooling rack and a sharp knife for slicing and serving

Ingredients

2 1/2 cups all purpose flour, plus extra for dusting
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup cold unsalted butter (2 sticks), cubed
6 to 8 tablespoons ice cold water
1 large egg (for egg wash)
2 cups fresh strawberries, hulled and chopped
1/3 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon juice
Pinch of salt
1 1/2 cups powdered sugar
2 to 3 tablespoons milk or cream
1/2 teaspoon vanilla extract
Sprinkles, optional

Directions

Make the dough: in a big bowl stir 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine salt. Cut in 1 cup cold unsalted butter, cubed, with a pastry cutter or your fingers until pea sized bits remain. Drizzle in 6 to 8 tablespoons ice cold water a tablespoon at a time until the dough just comes together, dont overwork it. Form into two flat discs, wrap and chill at least 30 minutes.
While dough chills make the filling: combine 2 cups chopped fresh strawberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice and a pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture boils and thickens about 4 to 6 minutes. Smash a few berries with the back of a spoon if you like a less chunky filling. Remove from heat and let cool to room temp.
Preheat oven to 375 degrees F (190 C). Line a 13×18 inch sheet pan with parchment paper and have extra flour ready for dusting.
Divide chilled dough if you havent already and roll each piece on a floured surface to roughly the size of your pan, about 1/8 inch thick. One sheet will be the base and one the top. If a single sheet is slightly bigger trim to fit the pan, keeping some margin for crimping.
Transfer the bottom sheet to the prepared pan. Spread the cooled strawberry filling evenly over it, leaving about a 1/2 inch border all around so the filling wont leak.
Brush the border with egg wash (whisk the 1 large egg with a splash of water). Gently lay the top dough sheet over the filling, press the edges to seal and crimp with a fork or your fingers. Cut a few small vents in the top so steam can escape and lightly dock the surface with a fork to reduce big bubbles.
Brush the entire top with more egg wash so it browns nicely. If you want, sprinkle a little extra granulated sugar on top for crunch.
Bake until the pastry is deep golden, about 22 to 28 minutes depending on your oven. Rotate the pan once if your oven is uneven. Let cool on the pan until just warm.
Make the glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth and pourable but thick. When the pastry is cooled to warm or room temp, drizzle or spread the glaze over the top and add sprinkles if you want.
Let the glaze set about 15 to 20 minutes, then slice into squares or rectangles. Store in an airtight container at room temp up to 2 days or in the fridge up to 4 days. Enjoy, preferably with friends or at a birthday breakfast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.