Name: Giant Frosted Strawberry Pop Tart
Prep time: 30 min
Cook time: 20 min
Total time: 120 min
Ingredients: 1 cup strawberry preserves; 1 teaspoon cornstarch; 1 teaspoon water; 1 package (14.1 oz) refrigerated pie crusts ((containing two rolled pie crusts)); 1 large egg; 1 teaspoon water; 1½ cups powdered sugar; 2 tablespoons whole milk ((more as needed)); ½ teaspoon pure vanilla extract; rainbow sprinkles

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This Giant Frosted Strawberry Pop Tart is the ultimate semi-homemade version of the iconic and classic treat! Make with a flaky pie crust, sweet strawberry filling, and a creamy frosting topped with colorful sprinkles. This oversized pop tart is easy to make and fun to eat!

A giant strawberry pop tart with a glaze and frosting.

Giant Frosted Strawberry Pop Tart (Sheet Pan Pop-Tart Recipe)

This recipe for one giant pop tart is so fun to make and it’s an impressive treat that everyone loves to eat. Instead of making individual pastries, this recipe turns everyone’s favorite strawberry toaster pastry into one giant strawberry pop tart that you can slice and share.

It is so easy to make – it starts with a buttery, golden crust made from refrigerated ready-to-use pie crust. Then it’s filled with a sweet strawberry preserve center, and topped with a sweet creamy frosting and sprinkles.

Everything you love about a classic strawberry pop tart treat – but made in one pan in a giant size that is perfect for sharing.

Why You’ll Love This Giant Strawberry Pop Tart

🍓 Easy To Make : Refrigerated pie crusts make this recipe simple and approachable.
🍓 Perfect For Sharing : One giant pop tart makes several servings!
🍓 Classic Strawberry Flavor : Strawberry preserves give the filling that familiar pop-tart taste.
🍓 Great For Special and Fun Occasions : It’s perfect for birthdays, brunches, sleepovers, after school treat, or a fun dessert for family time.
🍓 Make-Ahead Friendly : Prepare it ahead of time and frost it once cooled.

Stack of pop tarts with strawberry filling

Simple Ingredients Needed

Strawberry Filling Ingredients

Strawberry Preserves : Use one that you love the flavor of because it really shines through in that sweet strawberry filling. A thicker strawberry jam or seedless strawberry jam may be substituted.
Cornstarch : This thickens the strawberry preserves and helps keep the filling from running out of the crust.
Water : Used to dissolve the cornstarch so it blends smoothly into the preserves.

Crust Ingredients

Refrigerated Pie Crusts : This is a 2 pack of pie crusts. I use the Pillsbury brand. They are refrigerated (not frozen) and not shaped like a pie crust, but rather just the flat pie crusts.
Large Egg : This helps seal the crusts together and gives the baked pop tart a shiny, golden finish.
Water

Glaze Ingredients

Powdered Sugar
Whole Milk
Pure Vanilla Extract
Rainbow Sprinkles : These give the treat its colorful pop-tart inspired finish. Any favorite sprinkle mix may be substituted.

How To Make A Giant Pop Tart In A Sheet Pan (Printable Recipe Card)

Line a 12×18-inch rimmed baking sheet (cookie sheet) with parchment paper. Set aside.

Strawberry Filling : Add the strawberry preserves to a small saucepan.

In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the cold strawberry preserves in the saucepan.

Cook the strawberry preserves mixture over medium-low heat, on the stove top, for 2 to 3 minutes while stirring often. The mixture should be bubbling and slightly thickened.

Transfer the strawberry filling to a bowl and let it cool at room temperature for 10 minutes.

Pop Tart Crust : Unroll one of the pie crusts onto a separate sheet of parchment paper. Use a rolling pin to shape it into an approximately 9×12-inch rectangle, trimming any uneven edges as needed. Transfer the crust (and parchment paper) to the prepared sheet pan.

Whisk together the large egg and water in a small bowl. Set the egg wash aside.

Spread the cooled strawberry filling evenly over the bottom crust, making sure to leave a ¾-inch border around the edges. Lightly brush the exposed border with some of the egg wash.

Unroll the second refrigerated pie crust and roll it into the same size (9×12-inch rectangle). Carefully place it over the strawberry filling and gently press the edges of the two pie crusts together.

Use a fork to crimp the edges and seal the pop tart. Then use the same fork to prick the top crust several times, which allows steam to escape while baking.

Refrigerate the assembled pop tart (unbaked) for 15 minutes. Preheat the oven to 425°F while the pop tart chills.

Bake & Frost : Brush the chilled top crust evenly with the remaining egg wash.

Bake for 16-20 minutes, or until the crust is deeply golden brown and the edges feel firm.

Remove the pop tart from the oven and allow it cool on the warm sheet pan for 10 minutes. Carefully transfer it, with the parchment paper, onto a wire rack and let it cool completely for about 25 minutes.

In a bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth and thick but still spreadable. Add additional milk, 1 teaspoon at a time, only if the glaze is too thick.

Spread the glaze over the cooled pop tart, leaving a small border around the edges. Immediately top it with the sprinkles and let the glaze set for 20 to 30 minutes before cutting and eating.

Cut the strawberry pop tart into 12 square pieces and serve. Enjoy!

How To Store Leftovers

Store the glazed strawberry pop-tart in an airtight container, at room temperature, for up to 2 days. If you are stacking the pieces, place parchment paper between layers to keep the glaze from sticking.

For longer storage, refrigerate in an airtight container for up to 5 days. Let the pieces sit at room temperature for about 10 to 15 minutes before serving so the crust and filling can soften slightly.

You can eat the pop tart chilled from the fridge if preferred, at room temperature, or warm it up for a few seconds in the microwave or toaster.

Close up of the pop tart glaze with sprinkles.

The baked and glazed pop tarts with strawberry filling.

Pro Tips From The Test Kitchen

Let the filling cool before spreading it over the crust because a warm filling can soften the dough and make the bottom crust less flaky.
If the dough becomes soft or sticky while rolling, refrigerate it for 5 to 10 minutes to firm it up, or lightly flour the work surface to prevent sticking.
It is really important to leave a border around the edges when spreading the strawberry filling onto the bottom crust. The border allows room to crimp the crusts together so the filling does not spill out while baking.
Use any flavor of preserves that you love; raspberry, blackberry, grape, etc.

Giant Frosted Strawberry Pop Tart (Sheet Pan Pop-Tart)

Giant Frosted Strawberry Pop Tart (Sheet Pan Pop-Tart Recipe)

Why You’ll Love This Giant Strawberry Pop Tart