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Perfectly iced and stuffed with strawberry filling, these homemade pop tarts are a major upgrade from the store-bought version. Made with real ingredients, they’re the perfect sweet breakfast idea or afternoon treat.

Strawberry Pop Tarts at Home
If your kids are anything like mine, they love pop tarts, and if you’re anything like me, you hate the long list of processed ingredients. After scanning my son’s packaged snack in frustration one day, I decided to make my own healthier version.
These homemade pop tarts prove that sweet and tasty treats doesn’t have to be unhealthy! This recipe also includes a quick and easy icing that tastes much better than the store-bought AND it’s made with only three ingredients!
I’ll be honest. The first time I made these pop tarts, some came out a bit “sloppy,” with filling oozing out from the edge. Some of the dough I didn’t roll to the same consistency. The perfectionist in me was very upset at first, but my taste buds won. The imperfections in my homemade pop tarts made them, well perfect. Once you make them, you’ll see why too!
Homemade Pop Tart Ingredients
These homemade pop tarts include a fruit filling, pie dough, and icing. You can substitute the filling for your favorite jam or fresh fruit. Measurements are at the end of the post, but first, check what you need:
- Strawberries: fresh or frozen, but make sure to thaw and drain the liquid if you use frozen strawberries.
- Sugar: to sweeten the strawberries.
- Honey: a little more sweetness for the filling!
- Pie dough: from the store or made at home.
- Milk: acts like “glue” to seal the pop tart edges.
- Egg white: essential for the icing.
- Powdered sugar: makes the icing soft and sweet.
- Vanilla extract: more delicious flavor!

How to Make Pop Tarts at Home
Now, you may be asking yourself, “How is it even possible to make homemade pop tarts from scratch?” While it may seem intimidating, the process uses ready-made pie crust and takes only 30 minutes to finish:
- Prep the oven
Line a baking sheet with parchment paper while the oven preheats at 350F. - Make the filling
Combine strawberries, sugar, and honey, and bring to a simmer for 10 minutes or until it reaches a jam-like consistency. Allow to cool down completely before using it. - Shape the dough
While the filling is cooling, roll the pie dough to ⅛ inch thick, and then cut it into 12 rectangles. Reshape and recut the dough if needed. - Fill
Add about 1 tablespoon of strawberry filling over 6 dough rectangles, making sure the filling doesn’t get too close to the edges. Brush the edges with milk and top each rectangle with a second piece of rectangular dough. Seal the edges with a fork. - Bake
Bake for about 25 to 30 minutes until golden brown. Allow them to cool down completely. - Icing!
While the pop tarts cool down, make the icing by beating the egg white until peaks form. Then, add powdered sugar and vanilla. Spread the icing over the pop tarts and voilá!
Best Fruit Filling for Homemade Pop Tarts
Feel free to get creative with your filling! Personally, I think strawberry filling is the best for homemade pop tarts. However, use whatever fruit you like best. If using a store-bought jam, it’s a good option to look for low-sugar varieties made with little to no processed ingredients.
More Homemade Pop Tart Fillings
Not a fruit fan? No problem! Get the kids involved, and turn your homemade pop tarts into a fun dessert. Here are a few more filling option ideas to swap out with the classic recipe shared below. Or, you can try one of these ideas with my gluten-free pop tart recipe.
- S’mores Pop Tarts
- PB&J
- Nutella (or homemade nutella!)
Freezing Homemade Pop Tarts
When kept in an airtight container, these homemade pop tarts can last up to 6 months in the freezer. They’re the perfect meal prep recipe for busy weekday mornings! All you have to do is pull one out of the freezer the night before or pop it in the toaster for a delicious on-the-go meal in minutes.
Homemade Pop Tarts

Ingredients
For Homemade Pop Tarts:
- 1 ½ cups strawberries, chopped
- ⅓ cup sugar
- 1-2 tablespoons honey
- 1 homemade or store-bought pie dough
- 2-3 tablespoons milk
For Icing:
- 1 egg white, from pasteurized eggs
- 1 ¼ cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prep the oven:
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
Make the filling:
- In a small 2-3 quart saucepan, combine the strawberries, sugar, and honey with a splash of water. Heat over medium heat, bringing the mixture to a simmer for about 10 minutes until it’s the consistency of jam.
- Once the strawberries have broken down, remove from the heat, and allow it to cool completely. You can skip this part, and use your favorite jam or fresh fruit instead.
Shape the dough:
- On a lightly floured surface, roll your pie dough to ⅛-inch thick. Cut the dough into 12, 3×4-inch, rectangles. You will need two rectangles per poptart. You’ll probably need to re-shape and recut dough as you go along.
Assemble:
- Fill a small dish with milk and set it next to your baking sheet. Place one row of rectangles onto the lined baking sheet. Spoon approximately 1 tablespoon of strawberry filling onto the center of each rectangle, making sure the filling doesn’t get too close to the edges. Carefully, with a pastry brush or your finger, brush milk onto the edges of the dough.
- Top each bottom rectangle with a second piece of rectangular dough. Using your fingers, press down the edges. Then, with a fork, lightly press down to seal the edges of the dough all around. With a sharp knife, cut a 3 or 4 small slits in the top of each poptart (about ½ inch each).
Bake:
- Bake the pastries in the preheated oven, until golden brown, for about 25 to 30 minutes. Remove from the oven and allow them to cool completely.
Make the icing:
- Beat the egg white on medium-high speed until peaks form. Add the powdered sugar, mixing gradually, and add the vanilla toward the end. Once the frosting is finished, spread onto each poptart and enjoy!
Karen says
ate there any safe sugar substitutes that would work like Stevia or something similar- not Splenda or aspartame
MOMables says
I have not tried making these with a sugar replacement. If you use stevia successfully, please let us know of the outcome. Thank you!
erin says
I am finally going to try this today! We’ve decided that Nutella and bananas will be our filling. Thanks for an awesome, easy, healthier alternative to the store bought ones! Will definitely let you know how they turn out!
Makena says
Yum!!! Mine just came out of the oven, super satisfied with the results. (;
Mia says
How would I freeze and thaw these for future use?
Michelle says
Mia, make the poptarts as above (only without the frosting), put in the freezer for later use and then heat them in the toaster when you are ready to use them!
Lauree Kramer says
I have a sister whose three children are, in her own words, addicted to Pop Tarts and I want to show her how easy it is to make her own. I already have homemade strawberry jam from this summer and am going to use that with store bought dough for now because we have had a long weekend of funerals and traveling and I just want to get it done as quick as possible so they can be done when she’s ready to head home.
MOMables says
you are a great sister Lauree! make sure you don’t over fill them with the homemade jam and that you press around the edges well to seal them. enjoy!
Lauree Kramer says
They turned out great! My sister called me the next day so the kids could thank me. I ended up making four batches so we had some for own use. I frosted the ones I sent home with my sister (since that’s what her kids are used to) but we had ours just plain and loved them. My husband did have a blond moment and wasn’t thinking about how hot they’d be coming out of the toaster and gave himself a finger blister. I think he learned his lesson.
Michelle says
Lauree, I’m so glad everyone enjoyed them! And hopefully your husband’s finger is better lol :)
MOMables says
so glad everyone loved them!!
Jill B says
Made these this morning and used frozen organic strawberries. SOO delicious. Will never buy anymore again. Thanks so much, our 4 kids loved these.
Michelle says
I’m so glad to hear that Jill! We love them too. I actually should make some more! :)
Megan says
Can you use frozen fruit to make the filling?
MOMables says
yes, but you must thaw it and drain out the defrosted “juices” first… otherwise it will run out of the pastry. :)
Lee Anne says
In regards to being able to reheat them in the toaster…can I expect much of a problem with the filling seeping out, or does it stay contained for the most part? I have not seen any other recipes that allot for putting them in the toaster so this strikes my curiosity. Other than that, I LOVE that you are making homemade fillings and not using all that processed junk from a jar!
Michelle says
Lee Anne, if you make them properly (unlike my photos ;)) the filling should not seep out. My poptarts were a bit messy, but I honestly didn’t have trouble heating them up. However if you make sure the filling is in the middle, and seal the edges with the fork you should be fine!
Christine says
Hi, loving these! Raw egg whites for the icing? Am I reading that correctly?
MOMables says
Hi Christine! Yes, it’s called “royal icing”. If you are not comfortable, make a traditional icing of powdered sugar and milk. Check out this video by Alton Brown where he explains it.
Allison says
I just made these with the homemade pie crust!! Super Yummy. Didn’t have enough strawberries so I added a couple of slices of peach in. Thanks for the awesome recipe!
Michelle says
That sounds delicious with the peaches! yum!
Jessica P. says
I am so excited to try this!! Just have one question…. If I am unable to get organic strawberries , would store bought organic pie filling work?? Also, that way have a couple different flavors… Thanks… :)
MOMables says
you can mix and match your fruits and fillings as you want. the recipe is super (super) flexible in terms of what you fill it with.
Kim M says
How do you store these out of the freezer, and how long do you think they’re good for?
MOMables says
Once baked, I store them in an airtight container or zip bag. Good for about 3 days. If you are not able to eat them fresh, store in fridge and toast.
suzi says
Can these be frozen?
Michelle says
Suzi, they can be frozen and reheated in a toaster without the frosting :)