What’s better than a huge Strawberry Pop-Tart?

This strawberry pop tart slab pie is an amped-up version of your favorite Pop-Tart from the store. Serve it as a dessert, for an indulgent breakfast or weekend brunch, or pack little squares in lunch boxes. If you think a giant pop tart would last long, think again.


Tapping Into Pop-Tart Nostalgia

I remember eating a Frosted Strawberry Pop-Tart for the first time when I was around 11 years old and falling in love. It looked pretty, had a crunch from the pastry, the strawberry jam had the right amount of sweetness, and the glaze on top with sprinkles was beautiful. After that, the only thing I asked for when someone was traveling was Pop-Tarts.

Cut to 15 years later, I have unlimited access to Pop-Tarts and currently have two boxes in my cupboard. Which is not stopping me from devouring this slab pie in a couple of sittings.


One Dessert, Three Simple Components

There are three parts to this strawberry pop tart slab pie.

  • Shortcrust pastry: Making a shortcrust pastry dough at home requires little to no effort and a handful of pantry ingredients that you most likely have. But there’s no judgment in using a storebought pastry dough (I know I have a few times). However, a good buttery shortcrust adds flavor and that crunchy texture we want from a pop tart.
  • Strawberry jam: Using your favorite jar of strawberry jam from the store makes it convenient to bake during the week. If the jam has too much liquid, the pop tart will get soggy at the bottom and the jam will ooze out of the pastry. On the other hand, if the jam is very thick it will be a dry pop tart once it’s baked. I suggest using a good quality-strawberry jam that has minimum ingredients.
  • Glaze: Our glaze is a simple icing made of powdered sugar, milk, and vanilla. It is an essential part of the recipe giving it that classic Pop-Tart finish with a few rainbow sprinkles on top.


Make Ahead

  • The shortcrust pastry dough can be made ahead of time and rolled out when ready to bake this pop tart. Ensure the dough is fridge cold and not frozen as it will be challenging to roll out frozen pastry dough.
  • This slab pie can be assembled ahead of time, covered with plastic wrap, and placed in the fridge for up to 4 hours. When ready to bake, preheat the oven, egg wash the top, and you’ve got a freshly baked slab pie in under 30 minutes.


Upgrade Your Giant Pop Tart

This slab pie is best served on the same day it’s baked. I have served it as a dessert with a scoop of vanilla ice cream, but I really love it with a glass of milk.

Alternatively, this pie is delicious warm straight out of the oven with whipped cream and fresh strawberries on top.


More Easy Pastry Desserts to Bake

  • Apple Turnovers
  • Cherry Hand Pies
  • Peach Frangipane Puff Pastry Tarts
  • Bourbon Peach Hand Pies


Strawberry Pop Tart Slab Pie

Prep Time15 mins
Cook Time 25 mins
Chill Time 45 mins
Total Time 85 mins
Servings 8 servings
Yield8 pop tarts slices

The crust-to-filling ratio is important to achieve that Pop-Tart look, feel, and taste. Roll each piece of dough out to 1/4 inch thickness for a perfect balance of pastry to jam.

If you’re not making the dough ahead of time, add another 10 minutes of prep and 30 minutes of chilling time to your total time.

You could use any berry jam to make this pop tart slab pie.


Pop tart

  • 1 all butter shortcrust recipe, divided into 2 squares
  • All-purpose flour, for rolling out the dough
  • 1/2 cup good-quality strawberry jam
  • 1 egg, for the egg wash


  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • Rainbow sprinkles, for finishing


  1. Preheat the oven to 350°F (180°C).Line a large baking tray with parchment paper.
  2. Roll out first square of the dough:Flour a clean counter well and roll out the pastry dough into a rectangle a little larger than 12×8 inches, to a 1/4-inch thickness.


    Use a ruler to double check the dimensions and thickness of the dough. It’ll help the baked slab pie have just the right ratio of crust to filling.



  3. Trim the edges:Trim the sides of the dough with a sharp knife to get clean edges.
  4. Fold the dough over the rolling pin:Using the rolling pin to transfer the dough to the lined baking tray: carefully roll the dough back onto the rolling pin, brushing off any excess flour.
  5. Transfer the dough to the baking tray:Roll the pin with the dough away from you and onto the baking tray.
  6. Make an egg wash and brush the edges:In a small bowl, beat an egg until combined. Brush the sides of the dough with the egg wash on all four sides.
  7. Add the strawberry jam:Spread the strawberry jam evenly on the dough, avoiding the egg washed edges.
  8. Roll out the second square of the dough:Roll out the second piece of dough just like before, into a rectangle a little larger than 12×8 inches, to a 1/4-inch thickness. Trim the edges and roll the dough back onto the rolling pin, brushing any excess flour off.
  9. Cover the slab pie with the dough:Carefully roll the pin with the dough away from you and over the first piece of dough with jam.Use your fingers to push the edges of the dough together.
  10. Crimp the edges:Get a fork and press into the edges of the dough. Repeat this to create a crimped edge pattern, sealing all around the slab pie.


    If you do not crimp the edges well before baking, the jam will ooze out of the pie in the oven.


  11. Poke the dough with a fork:Using the same fork, poke the dough on top 3 to 4 times to help release any steam while baking.
  12. Egg wash the top and bake:Brush the top with the egg wash and bake until the top is golden and dry to the touch, about 20 to 25 minutes. A little jam might spread out while baking which is fine.
  13. Remove from the oven and cool:Remove the slab pie from the oven and let it cool on the baking tray for 45 minutes. Do not try to shift it while warm, as it will break.
  14. Make glaze and decorate:In a medium bowl, mix the powdered sugar, milk, and vanilla until smooth. The glaze should evenly coat the back of a spoon, similar to that of heavy cream. If it is too thick add a little more milk, if it is too thin add more powdered sugar.Pour over the cooled slab pie and spread it evenly over the tart with the back of a spoon. Sprinkle with the rainbow sprinkles and let it sit until the glaze is set, 5 to 10 minutes.
  15. Slice and serve:Using a sharp knife, slice the slab pie into 8 pieces and serve with milk.Store the leftover in an airtight container or zip-top bag in the fridge for 3 days, or wrap pieces well and freeze for up to 1 month.


    I make a large batch and freeze the leftovers, so when I feel like having a piece I place it in the microwave and warm it for 30 – 40 seconds, until the icing has melted a little and the pastry is hot. You can let it defrost and eat it at room temperature as well.



Nutrition Facts (per serving)
594 Calories
25g Fat
85g Carbs
6g Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 8
Amount per serving
Calories 594
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 41%
Cholesterol 12mg 4%
Sodium 418mg 18%
Total Carbohydrate 85g 31%
Dietary Fiber 3g 11%
Total Sugars 34g
Protein 6g
Vitamin C 2mg 9%
Calcium 29mg 2%
Iron 3mg 15%
Potassium 128mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

By admin