Ingredients

• • 1 pint of fresh strawberries, chopped into small pieces with leaves removed
• • 1 tbsp brown sugar
• • 1 tbsp white sugar
• • Splash of vanilla extract
• • 1 bag of Buttermilk Biscuit Mix
• • 6 tbsp salted butter, divided
• • ¾ to 1 cup buttermilk
• • Turbinado sugar, for topping
• • Vanilla glaze, for topping (See below)

There’s something about spring mornings that makes me want to bake something a little extra special, and these homemade Strawberry Pop-Tarts have quickly become one of my favorite go-to treats. They’re bright, buttery, and filled with sweet, juicy strawberries that taste like sunshine in every bite. I love serving these for a relaxed spring brunch with friends or prepping a batch ahead of time for those busy summer mornings when you still want something homemade without the fuss. The combination of flaky biscuit dough, sparkling turbinado sugar, and that glossy vanilla glaze makes them feel just a little indulgent—in the best way.

What I especially love about this recipe is how easy it is to turn it into a fun kitchen activity with kids. Even though my girls are grown, it is still so much fun to get them into the kitchen with me, no matter how simple the recipe! Mashing the strawberries to cutting out the dough rounds and sealing each pop-tart with a fork, there are so many simple steps that little hands (or big kid hands!) can help with. It’s one of those recipes that doesn’t have to be perfect to be delicious, which makes it perfect for making memories together. Whether you’re baking these for a weekend brunch spread or stocking up for quick grab-and-go breakfasts, these Strawberry Pop-Tarts bring a sweet, homemade touch to any spring or summer day.

Instructions:

1. Combine chopped strawberries, brown sugar, white sugar, and a splash of vanilla extract in a small bowl or container. Set aside and let sit for at least one hour before making the pop-tarts to allow for strawberries to macerate.
2. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
3. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
4. Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
5. Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your flour dusted work surface. Using a round biscuit or cookie cutter, stamp out rounds. You will need two for each pop-tart.
6. Once all rounds have been stamped, place rounds on a parchment-lined baking sheet, evenly spaced. Add a spoonful of macerated strawberries. Cover with another dough round and use the back of a fork to pinch the dough together to seal the pop-tart. Poke a few holes on the top with a fork or make a small incision with a knife to help release steam while baking.
7. Brush with remaining butter and sprinkle with turbinado sugar. Bake for 15 to 20 minutes.
8. Once the pop-tarts have been baked, allow to cool slightly before drizzling with vanilla glaze and topping with additional strawberries. Enjoy!
   

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Buttermilk Biscuit Mix