Good morning! I’m back with another recipe, and this one is perfect for back-to-school breakfast or after-school snacks. It seems like a lot of work, but I promise once you get going it’s super easy. Check out the full recipe below.
Strawberry Shortcake Pop-Tart
August 29, 2022
Persons
6
Serving Size
1 Pop-Tart
Ingredients
Strawberry Crumble
- 1.5 oz strawberry jello
- 1/2 stick butter (room temperature)
- 1/2 cup All purpose flour
Vanilla Crumble
- 1.5 oz vanilla jello
- 1/2 stick butter (room temperature)
- 1/2 cup All purpose flour
Strawberry Mixture
- 2 cups frozen strawberries
- 1 tsp Cornstarch + 1 tbsp Water
- 1/4 cup-1/2 cup White granulated sugar (to taste)
- Juice of half lime
- 1/2 cup water
Additional Ingredients
- 1 pie crust (I used two 9-inch shells)
- 1.5 cups-2 cups Confectioners sugar
- 1-2 tbsp Milk or heavy cream
- you want a thick glaze to form
- 1 Large Egg + 1 tbsp water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the strawberry jello mixture, flour, and softened butter. Mix until well combined.
- Repeat for the vanilla jello mixture. Add both mixtures to a sheet pan or baking dish and bake for 8-10 minutes. Careful not to burn. Remove from oven and allow to set and cook before crumbling.
- Once completely cool, crumble the hardened jello mixtures and combine to create a shortcake mixture. Set aside.
- Preheat the oven to 425 degrees Fahrenheit. You’ll want to double-check this temperature with your box directions.
- Next, add strawberries to a saucepan along with citrus juice, sugar, and water. Allow mixture to break down and heat through on medium-low heat.
- Add cornstarch slurry mixture. Stir continuously until the mixture is fully combined. Cut heat down to low simmer until thickened.
- Remove from heat and set aside to cool before assembling pop-tarts.
- Roll out store-bought dough. I used two round 9-inch pie shells/crusts and cut off a small amount of border on all four sides to create a square. Repeat on other shells/crust.
- Visually score your dough to create six pop-tart-shaped rectangles. Add strawberry filling to the middle of each rectangle and carefully place the second shell/crust on top. Seal the rectangles with your finger before using a knife to fully cut and separate.
- Use a fork to press down the sides of each pocket and poke a few holes in the top using the fork.
- Brush with egg wash mixture before placing in the oven to bake.
- Bake for 5-7 minutes until the dough becomes a nice golden brown.
- Remove and allow to cool slightly before adding icing and strawberry shortcake crumble.
- Lastly, in a small bowl, add confectioners sugar and milk or heavy cream and stir until a thick glaze forms. Once your tarts have cooled enough not to melt the glaze, we can assemble them.
- Add glaze to the top of the pop-tart and either add the crumble to the glaze with your hand or carefully dip you glazed pop-tart into the crumble. Make sure to press the crumble down slightly, so it adheres.
- You can refrigerate or freeze these. Pop them in the oven and assemble them once they are heated through.
- Enjoy!
