Giant Strawberry Frosted Pop-Tart

There are two types of people in this world: those who buy a box of Pop-Tarts at the store and those who decide to bake one that’s the size of a small pizza. I’ll let you guess which camp I fall into.

This giant strawberry Pop-Tart is basically my inner child’s dream come true. I grew up with the little foil-wrapped versions (always strawberry frosted with sprinkles, obviously), and while they were delicious in their own nostalgic, toaster-burnt way, nothing beats pulling a golden, homemade version out of the oven. It’s frosted, sprinkled, and big enough to cut into 8 generous slices—though let’s be honest, it’s really a “grab a fork and eat straight out of the pan” kind of situation.

Making it at home feels like reliving Saturday mornings as a kid: sticky fingers, cartoons blaring in the background, and zero responsibilities except deciding which Pop-Tart to eat first. Except now, as a semi-functioning adult, I get to call it “baking” and pretend it’s a sophisticated dessert. Spoiler alert: it’s not sophisticated. It’s just ridiculously fun and so, so good.

Whether you slice it neatly like a responsible grown-up or dive straight in with reckless abandon, this giant strawberry Pop-Tart is pure joy baked into a pastry shell. Honestly, the hardest part about this recipe is waiting for it to cool long enough to add the glaze without it sliding off. But even if it does, sprinkles fix everything.

So, let’s get into it!

Ingredients

For the Pop-Tart:

• 2 pie crusts (homemade or store-bought)
• ½ cup strawberry jam
• 1 egg (optional, for egg wash)

For the Icing:

• 2 cups powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract
• Pinch of salt
• Sprinkles (for topping, obviously)

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Method

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Roll out half the pie dough into a 12” x 8” rectangle. Transfer to the prepared baking sheet.
3. Whisk 1 egg with 2 tbsp water to make an egg wash. Brush the outer 1-inch border of the dough.
4. Spread strawberry jam in the center, leaving that 1-inch border clean.
5. Roll out the second crust to match the first and place it carefully on top. Press edges together and crimp with a fork. Poke a few holes in the center with a fork so steam can escape.
6. Brush the top with the remaining egg wash (optional, for shine).
7. Bake for 17–20 minutes, or until golden brown. Let it cool slightly while you make the glaze.
8. For the glaze: whisk powdered sugar, milk, vanilla, and salt until smooth.
9. Spoon the glaze over the Pop-Tart, shower it in sprinkles, and slice into 8 pieces.