Strawberry Shortcake w. Mini Strawberry PopTarts Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Slice the Strawberries

   Hull and thinly slice the 1 lb strawberries. Set aside about one-quarter of the sliced berries for the Pop-Tart filling; the remaining three-quarters go into a medium bowl for the topping.

   7 min
2. 02

   Roll and Cut Dough

   Preheat your oven to 190°C (375°F). Lightly flour a work surface, then roll out the 1 pie crust dough to about 3mm (1/8 inch) thickness.

   Cut the dough into small rectangles, roughly 5x7 cm (2x3 inches).

   5 min
3. 03

   Fill and Bake Pop-Tarts

   In a small bowl, combine the reserved one-quarter of sliced strawberries with half of the 1/4 cup strawberry jam. Spoon a small amount of this mixture onto the center of half of your dough rectangles.

   Top with the remaining dough rectangles, pressing gently around the filling to remove air, then crimp the edges with a fork to seal them. Transfer the Pop-Tarts to a baking sheet and bake for 12-15 minutes, until the crusts are lightly golden.

   15 min
4. 04

   Make Strawberry Topping

   To the bowl holding the remaining sliced strawberries, add the rest of the 1/4 cup strawberry jam, 1 tsp vanilla sugar, 1 Tbs heavy whipping cream, and a 1 pinch sea salt. Stir everything together gently until it's well combined.

   5 min
5. 05

   Serve Warm

   Let the mini Pop-Tarts cool on the baking sheet for a few minutes before moving them to a serving plate. Serve the warm Pop-Tarts with generous spoonfuls of the fresh strawberry topping.

   5 min