The Ultimate Strawberry-Filled Treat!
Strawberry Pop Tart Bars are here to bring back all the nostalgia—only better. Think pop tart shortbread meets a gooey strawberry filling, topped with a sweet icing and sprinkles. These strawberry shortbread bars have everything you love about the classic treat, with a soft yet warm texture and just the right amount of sweetness.
Why You’ll Love These Strawberry Pop Tart Bars
If you grew up on strawberry pop tarts, get ready for an upgrade. This version is packed with a buttery shortbread base, a layer of strawberry preserves, and a golden-baked top that gives you the perfect bite every time. The best part? They’re macro-friendly with simple, wholesome ingredients that still deliver on flavor.
Making them is super simple. Start by mixing up your dry ingredients, then incorporate the wet until you get a thick dough that’s soft but easy to work with. Press half into your pan, spread on the strawberry filling, and then carefully add the remaining dough on top. Bake until lightly golden, let it cool, then finish it off with a drizzle of icing and sprinkles. After that? Slice and enjoy.
Whether you’re reliving your childhood favorites or just want a dessert that tastes like a dream, these Strawberry Pop Tart Bars are exactly what you need.
Macros Per Serving
154 Cal | 31g Carbs | 6.5g Fat | 9g Protein
Recipe Card
Strawberry Pop Tart Bars
Ingredients
Strawberry Pop Tart Shortbread:
- 135 g All-Purpose Flour (King Arthur)
- 84 g Almond Flour (Bob’s Red Mill)
- 60 g Vital Wheat Gluten or APF (Anthony’s)
- 30 g Unflavored Whey Casein Protein Powder or Almond Flour (Naked Nutrition)
- 1 tsp Salt
- 112 g Zero Calorie Sweetener (H-E-B)
- 56 g Unsalted Butter, room temperature (Vital Farms)
- 63 g Unsweetened Apple Sauce or Butter (Trader Joe’s)
- 113 g Plain Nonfat Greek Yogurt (Siggi’s)
- 50 g Large Brown Egg (Vital Farms)
- 1 tsp Vanilla Bean Paste or Vanilla Extract (Nielsen Massey)
- 1 tsp Almond Extract
- 216 g Reduced Sugar Strawberry Preserves (Trader Joe’s)
Icing:
- 120 g Sugar Free Powdered Monkfruit Sweetener (Lakanto)
- 28 g Plain Nonfat Greek Yogurt (Siggi’s)
- 25 ml Plain Plant Protein Milk (Good Karma)
- 1 tsp Vanilla Bean Paste or Vanilla Extract (Nielsen Massey)
- 6 g Rainbow Sprinkles (365 Whole Foods)
Instructions
Strawberry Pop Tart Shortbread:
- In a medium mixing bowl, add in all your flours + salt and give it a good mix.135 g (1 cups) All-Purpose Flour, 84 g (0.75 cups) Almond Flour, 60 g (0.5 cups) Vital Wheat Gluten or APF, 30 g (0.25 cups) Unflavored Whey Casein Protein Powder or Almond Flour, 1 tsp Salt
- Then in a large mixing bowl, add in your sweetener, butter, applesauce, and yogurt. Use a hand mixer to blend smoothly.112 g (0.56 cups) Zero Calorie Sweetener, 56 g (0.25 cups) Unsalted Butter, room temperature, 63 g (0.25 cups) Unsweetened Apple Sauce or Butter, 113 g (0.5 cups) Plain Nonfat Greek Yogurt
- Crack in an egg and add vanilla and almond extract. Mix again until smooth.50 g (1) Large Brown Egg, 1 tsp Vanilla Bean Paste or Vanilla Extract, 1 tsp Almond Extract
- Add in about half of the dry ingredients and mix with a wooden spoon. Once incorporated, add in the rest. It should be a thick consistency similar to mashed potatoes.
- Preheat oven to 325°. Grab a piece of parchment paper and draw an outline of your 8’x8’ baking dish. Set aside and then oil and line it with more parchment paper.
- Scoop out about half of the dough using an ice cream scooper. Evenly spread at the base of your dish using the back of a spoon or an offset spatula. Take some time here to ensure it’s a nice smooth layer.
- Then do the same with the strawberry preserves. Pop it into the fridge while you prepare the top layer of shortbread.216 g (0.66 cups) Reduced Sugar Strawberry Preserves
- Grab your outlines parchment paper and scoop out the rest of the dough. Repeat and spread it into an even layer that fits within the outline.
- Grab your dish out of the fridge and carefully flip over the second shortbread layer onto the preserves. The paper should easily peel off. Even out any edges to ensure it is all smooth.
- Bake for 35-40 minutes, depending on your oven. The top should be a light golden brown color.
- Let it cool down at room temperature for at least 30 minutes before adding the icing.
Icing:
- In a small mixing bowl, add in your powdered sweetener, yogurt, milk, and vanilla. Whisk until it is nice and smooth.120 g (1 cups) Sugar Free Powdered Monkfruit Sweetener, 28 g (2 tbsp) Plain Nonfat Greek Yogurt, 25 ml (5 tsp) Plain Plant Protein Milk, 1 tsp Vanilla Bean Paste or Vanilla Extract
- Add to the top of your shortbread and even it out. Top with your rainbow sprinkles.6 g (0.6 tbsp) Rainbow Sprinkles
- Now for the hardest part, add to the freezer for at least 15-20 minutes for the icing to set before cutting into it!
- Finally, cut into 15 equally sized bars. You can also make these into 16 squares for smaller bites. Enjoy!
- Keep these in an airtight container in the fridge for up to 10 days.
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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Ritisha Gupta says
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well.