Homemade Strawberry Sheet Pan Pop Tart Recipe

If you adore nostalgic treats with a homemade twist, this Homemade Strawberry Sheet Pan Pop Tart is about to be your new kitchen obsession! Imagine buttery golden crust, fruity strawberry filling, and a glossy cascade of icing sprinkled with color. It’s easy enough for a weekend baking project, but showstopping enough to wow at brunch or birthdays.

Ingredients You’ll Need

You don’t need a laundry list to make Homemade Strawberry Sheet Pan Pop Tart magic happen—just a handful of simple, reliable ingredients. Every one of these plays its part: crispy crust, sweet-tangy strawberry, a buttery finish, and of course, the classic sugary icing that brings it all together.

• 4 ready-to-bake pie crusts: Your secret weapon for effortless, flaky layers that bake up beautifully golden on a sheet pan.
• 1 and 1/2 cups strawberry preserves: For that essential burst of fruity sweetness in every bite—use quality preserves for the best jammy flavor!
• 3 tablespoons softened butter: A generous brushing on top adds shine and richness, helping the pastry turn perfectly golden-brown.
• 2 cups powdered sugar: The backbone of your icing—fine enough to dissolve into a velvety glaze.
• 4 tablespoons milk: Just the right liquid to get your icing smooth, spreadable, and glossy.
• Sprinkles, for garnishing: Because who can resist a bright, cheery finish on their pop tart?

Variations

The beauty of this Homemade Strawberry Sheet Pan Pop Tart is that it’s endlessly adaptable! Tweak the filling, play with toppings, or make it suit your dietary needs—there’s a version for absolutely everyone.

• Berry Triumvirate: Swap out half of the strawberry preserves for raspberry or blueberry jam for a mixed berry twist.
• Gluten-Free Option: Use a gluten-free pie crust to make this treat friendly for all your guests.
• Chocolate Dream: Drizzle melted white or dark chocolate over the icing for an extra layer of indulgence.
• Lemon Lush: Add a tablespoon of fresh lemon zest to the icing or the strawberry preserves for a zingy, citrusy kick.

How to Make Homemade Strawberry Sheet Pan Pop Tart

Step 1: Prep the Crusts

Start by preheating your oven to 375°F. On a large cutting board, take two pie crusts and gently roll them together to create one large rectangle—aim for about 12×16 inches, or whatever best fits your sheet pan. This will be your pop tart base. If the edges look a bit rough, just trim them with a knife or pastry wheel for a neat fit.

Step 2: Fill and Seal

Carefully transfer your rolled-out crust onto a greased sheet pan. Spread the strawberry preserves all over, making sure to leave a one-inch border untouched on all sides—this keeps the filling tucked away during baking. Don’t overfill, or it might burst out!

Step 3: Top and Crimp

Repeat the earlier step with your remaining two pie crusts, rolling them together and trimming to match the size of your base. Gently roll the crust up and unroll it over the strawberry layer. Now, pinch the edges together with your fingers, then use a fork to gently crimp all around—this classic pop tart detail seals in the jam beautifully.

Step 4: Vent and Butter

Use a toothpick to poke holes across the top of your pop tart—this lets the steam escape, so your crust stays crisp and flaky, not soggy. Then, brush the entire surface (edges, too!) with that glorious softened butter for flavor and shine.

Step 5: Bake and Cool

Bake your Homemade Strawberry Sheet Pan Pop Tart for about 25 minutes, rotating the pan halfway so it bakes evenly. You’re looking for deep golden edges and a lightly puffed top. If jam seeps out, don’t panic—either spoon it back in or let it caramelize for extra flavor. Let it cool completely on the pan before icing.

Step 6: Icing and Finishing Touches

While the pop tart cools, whisk together your powdered sugar and milk until you have a thick, spreadable glaze. Once cooled, spread the icing generously over the middle of your pop tart, leaving those pretty crimped edges uncovered. Top immediately with sprinkles, slice into squares, and serve!

How to Serve Homemade Strawberry Sheet Pan Pop Tart

Garnishes

The classic choice is a flurry of colorful sprinkles across your glossy icing, but you can also try freeze-dried strawberries or a drizzle of melted white chocolate for an extra special flourish. A dusting of powdered sugar makes for an elegant touch!

Side Dishes

Serve generous squares of Homemade Strawberry Sheet Pan Pop Tart alongside fresh berries, a dollop of whipped cream, or a scoop of vanilla yogurt for a lovely brunch spread. For dessert, a scoop of vanilla ice cream never fails to delight!

Creative Ways to Present

For parties, cut the giant pop tart into “mini tarts” and arrange them on a platter, or wrap individual pieces in parchment with twine for a whimsical grab-and-go treat. Stack slices in a bakery box for gifting, or serve warm for an extra-cozy experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers keep beautifully—just pop them into an airtight container and store at room temperature for up to two days, or refrigerate for three to four days to keep the crust flaky and the filling fresh.

Freezing

Your Homemade Strawberry Sheet Pan Pop Tart freezes like a dream! Wrap individual pieces tightly in plastic or foil, then place in a freezer-safe bag. Freeze for up to two months—perfect for surprise sweet cravings or make-ahead brunches.

Reheating

For that just-baked taste, reheat slices in a 325°F oven or toaster oven for 5–8 minutes. This refreshes the crust and warms the filling. If you’re in a hurry, a quick zap in the microwave works, but the crust won’t be quite as crisp.

FAQs

Final Thoughts

This Homemade Strawberry Sheet Pan Pop Tart truly brings a sense of whimsy and nostalgia to your kitchen—big enough to share, easy enough for anyone to tackle, and guaranteed to make breakfast, brunch, or dessert feel extra special. Don’t wait for a celebration—treat yourself (and your loved ones) to a playful, delicious slice of homemade joy!

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