Giant Frosted Strawberry Pop Tart
This Giant Frosted Strawberry Pop Tart features a buttery, flaky crust filled with sweet strawberry jam and topped with icing for a delicious, easy breakfast.
Pop Tarts are such a nostalgic treat that brings back childhood memories with every bite. They were a classic breakfast staple for me growing up, and this Giant Frosted Strawberry Pop Tart captures all the magic of the classic favorite, taking it to the next level with its mega-sized goodness. It’s a fun, family-friendly recipe that’s perfect for all ages and any time of year. Whether you serve it as a quick breakfast on the go, an easy homemade treat, or a kid-friendly after-school snack, this oversized strawberry Pop Tart is sure to be a hit.
GIANT FROSTED STRAWBERRY POP TART
This giant frosted strawberry pop tart recipe is easy to make thanks to the pre-made pie crusts, your favorite strawberry jam, an egg wash, and a simple homemade icing. Its oversized shape makes it perfect for sharing, feeding a crowd, or reheating leftovers, and a fun alternative to store-bought strawberry pop tarts. Finish it off with colorful sprinkles or customize the colors for holidays, birthdays, or special occasions to make this giant pop-tart extra festive!
Find all my expert tips on how to make a homemade giant frosted strawberry pop tart from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Giant Frosted Strawberry Pop Tart Recipe:
- Quick & Easy: Made with pre-made pie crusts and simple ingredients, this recipe comes together in no time.
- Nostalgic Classic: A giant twist on a classic strawberry Pop Tart, perfect for bringing back childhood memories.
- Oversized & Shareable: Perfect for sharing, breakfast on the go, or as a sweet snack for the whole family.
- Customizable Recipe: Topped with homemade icing and your choice of sprinkles for a colorful, festive touch. Swap out jams or use different sprinkles to match holidays, birthdays, or special occasions.
- Kid-Friendly & Family-Approved: A fun, easy homemade Pop-Tart recipe that’s loved by all ages.
Ingredients
Pop Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg, for egg wash
Icing
- 2 cups powdered sugar
- 3 Tablespoons milk or water
- 2 Tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- sprinkles (optional)
Instructions
For The Pop Tart
Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.
Spread the strawberry jam evenly over the center of the pie crust, leaving a 1-inch border around all sides.
In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.
Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.
For The Icing
Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles.
Using a sharp, thin knife, slice into 8 equal pieces and enjoy!
Servings
Serves 8.
Storage and Reheating
Place leftover giant frosted strawberry pop tart in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm slices in the microwave for 15 seconds or in a toaster oven at 300°F for 3 minutes, being careful not to overheat so the icing doesn’t melt.
Holly’s Tips For The Best Giant Frosted Strawberry Pop-Tart:
- Use Pre-Made Pie Crusts: Save time and still get a flaky, buttery crust with store-bought pie dough.
- Evenly Distribute The Jam: Spread the strawberry jam evenly, leaving a 1-inch border, to prevent overflow while baking.
- Seal The Edges: Crimp edges with a fork and prick the top with a fork to release steam and avoid soggy filling.
- Don’t Skip The Egg Wash: Brush the top crust with egg wash for a golden, glossy, and shiny finish that mimics the classic pop-tart finish.
- Allow Pop-Tarts To Cool Before Icing: Allow the giant pop tart to cool before drizzling glaze to prevent it from melting too much.
- Cut Cleanly: Use a sharp, thin knife to slice into even pieces for neat, shareable portions.
- Make It Your Own: Add sprinkles, colored sugar, or chopped nuts for festive variations for holidays, birthday parties, and any special occasion.
Frequently Asked Questions:
Yes, assemble the pop-tarts and store them in the refrigerator, covered, for up to 4 days. Add the glaze and sprinkles just before serving for freshness.
Absolutely. Swap the strawberry jam for raspberry, blueberry, apricot, or any fruit jam you love to create fun variations.
Leave a 1-inch border around the edges, seal well with a fork, and prick the top to allow steam to escape. This keeps the filling contained while baking. If a little jam leaks out, it’s totally okay. It will still be delicious.
Start by adding colored sprinkles, sanding sugar, or themed decorations to the icing to customize for any holiday and party theme.
To make this Giant Frosted Strawberry Pop-Tart dairy-free, use a dairy-free pie crust and replace the butter and milk in the icing with plant-based alternatives such as coconut oil, margarine, or almond milk. The egg wash can remain the same or be swapped with a plant-based egg substitute if you prefer a fully vegan version. The strawberry jam is already dairy-free. Adjust baking time as needed.
To make this Giant Frosted Strawberry Pop-Tart vegan, use a vegan pie crust and replace the butter and milk in the icing with plant-based alternatives such as coconut oil, vegan margarine, or almond milk. Swap the egg wash with a vegan egg substitute (like a flax or chia “egg”) to achieve a golden, glossy crust. The strawberry jam is naturally vegan.
To make this Giant Frosted Strawberry Pop-Tart gluten-free, simply use a gluten-free pie crust in place of the regular crust. Ensure that any additional ingredients, like your strawberry jam, are labeled gluten-free to avoid hidden gluten. The icing ingredients are naturally gluten-free, so no changes are needed there.
Similar Recipes
Craving something similar? Bake my Easy Strawberry Toaster Strudels with Icing next.
Looking for another fruit-filled pastry? These Cherry Turnovers are another classic favorite.
Wanting something different? Glazed Orange Rolls are just as delicious.
Searching for something more filling for a party? My Berry Croissant Bake and Puff Pastry Breakfast Tart are both amazing, crowd-pleasing options.
Have you made this Giant Frosted Strawberry Pop Tart recipe? 🍓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PopTartRecipes #HomemadePopTart #LifeInTheLofthouse
Giant Frosted Strawberry Pop Tart
Ingredients
Pop-Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg , for egg wash
Icing
- 2 cups powdered sugar
- 3 Tablespoons milk or water
- 2 Tablespoons salted butter melted
- 1 teaspoon vanilla extract
- sprinkles (optional)
Instructions
For The Pop-Tart
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.
- Spread the strawberry jam evenly over the center of the dough, leaving a 1-inch border around all sides.
- In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.
- Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
- Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.
For The Icing
- Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles. Using a sharp, thin knife, slice into 8 equal pieces and enjoy!
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