Carla Hall’s Giant Strawberry Pop-Tart Is Pure Nostalga

Remember the joy of biting into a frosted strawberry Pop-Tart as a kid? Carla Hall does—and she’s created the ultimate grown-up version! The beloved chef and TV personality transforms that nostalgic favorite into a show-stopping Giant Frosted Strawberry-Thyme Pop-Tart that’s as beautiful as it is delicious. Fresh strawberries simmer with fragrant thyme into a jammy filling, all wrapped in flaky cream cheese pastry and topped with pink strawberry frosting and rainbow sprinkles. “As a kid I loved Pop-Tarts—and strawberry was obviously the best flavor,” Carla admits. This oversized treat serves 12—perfect for any gathering!

For more delicious recipes from Carla, check out her new cookbook, Carla Bakes: Sweet, Savory, and from the Heart, out September 8, 2026.

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Carla’s Cream Cheese Pie Dough

Make-ahead tip: The dough, wrapped in plastic, may be refrigerated for up to 1 day or frozen for up to 3 months.Thaw in fridge overnight before using. The recipe makes enough for two 9-inch pie crusts, with leftovers.

Instructions:

1. In bowl of mixer, mix together (by hand) 3 cups all-purpose flour and 1½ tsp. salt.
2. Add 18 Tbs. cold unsalted butter, cut into ½-inch cubes, and 12 oz. cream cheese, cut into 1-inch chunks. Toss with flour until each cube is lightly coated.
3. Snap on paddle and beat on low speed until dough forms loose mass around paddle. (Dough should have some visible bits of butter and cream cheese.)
4. Gently pat dough into a 1-inch-thick rectangle or two 1-inch-thick disks. Wrap tightly in plastic wrap and refrigerate until firm, about 3 hrs. (At this point, dough may be refrigerated for up to 1 day or frozen for up to 3 months.)

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Carla Hall’s Giant Strawberry Pop-Tart recipe

Ingredients:

Strawberry-Thyme Filling: 

• 1/2 cup granulated sugar
• 1 Tbs. cornstarch
• 1 Tbs. fresh lemon juice
• 1/4 tsp. fine sea salt
• 2 or 3 sprigs thyme, bundled
• 1 lb. fresh strawberries, hulled and quartered

Pastry: 

• Carla’s Cream Cheese Pie Dough (see above), divided into 2 disks and chilled
• 1 large egg beaten with 1 Tbs. water

Strawberry Frosting: 

• 1/4 cup freeze-dried strawberries
• 1 1/2 cups powdered sugar
• 2 to 3 Tbs. heavy cream
• 1 Tbs. light agave or honey
• Rainbow sprinkles, for garnish

Instructions:

1. Make Filling: In medium saucepan, whisk together granulated sugar, cornstarch, lemon juice and salt. Add thyme and bring to a simmer over low heat, stirring to dissolve sugar. Add strawberries and continue to cook until fruit begins to release its juices, 5–7 min. Increase heat to medium-high and bring to boil. Reduce to simmer, stirring frequently, until thickened, 10–15 min. Mash fruit with fork or potato masher until no large pieces are left. Discard thyme stems, scrape filling into bowl, and set aside to cool completely. The filling will thicken as it cools. (At this point, filling can be refrigerated for a day ahead.)
2. Assemble Pastry: Line two sheet pans with parchment paper.Gently roll one pie dough disk into 9 x 12-inch rectangle. Carefully transfer dough to one parchment-lined pan. Place in fridge. This will be your top crust.
3. Roll second pie dough disk into 9 x 12-inch rectangle. Carefully transfer dough onto second parchment-lined pan. Brush 1-inch border of egg wash on all sides. Spread strawberry jam evenly (about 1/4 inch thick) inside egg-washed border. Remove top crust from refrigerator. Carefully place it on top of filled bottom crust. If necessary, use sharp paring knife to trim edges so they line up and are even. Use fork and crimp edges. Place filled pastry in refrigerator for 30 min. (At this point, pastry can be frozen for up to 1 month.)
4. Heat oven to 375°F. Remove pastry from refrigerator and brush all over with remaining egg wash. Bake until golden brown, 25–30 min., rotating pan front to back after 15 min. Let cool completely on the pan.
5. Meanwhile, make Strawberry Frosting: In personal blender or spice grinder, process freeze-dried strawberries until reduced to powder (you will have about 1/4 cup). Place ground strawberries in medium bowl and whisk in powdered sugar. Stir in 2 Tbs. heavy cream and agave and mix to form smooth, pourable, opaque frosting. If it seems too thick to spread easily, add more cream, 1 tsp. at a time. Cover bowl with plastic wrap until ready to use. Once pastry has cooled, use small offset spatula to spread frosting over top, leaving crimped edge as border. Add sprinkles and allow frosting to set before serving. Store wrapped in plastic at room temp. for up to 2 days.

Servings:12. Active time: 1 1⁄2 hrs. Total time: 6 hrs.

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This article originally appeared in the September 14, 2026 issue of Woman’s World. 

Reprinted with permission from Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall with Lauren Chattman, copyright © 2026. Published by 4 Color Books, an imprint of Penguin Random House.

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