Ingredients

For the Cake Base:

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Strawberry Layer:

  • 1½ cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract

For the Pop-Tart Crumble:

  • 6 strawberry Pop-Tarts, roughly chopped into chunks
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ¼ cup cold unsalted butter, cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

For the Glaze:

  • 1½ cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

Instructions

Prepare the Oven and Pan:

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish and line with parchment paper, leaving overhang for easy removal.

Make the Strawberry Filling:

  1. In a medium bowl, combine sliced strawberries, ¼ cup sugar, cornstarch, lemon juice, and vanilla.
  2. Toss gently and set aside to macerate while preparing other components.

Prepare the Cake Batter:

  1. In a large bowl, cream together softened butter and 1½ cups granulated sugar until light and fluffy (about 3-4 minutes).
  2. Beat in eggs one at a time, then add vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.

Make the Pop-Tart Crumble:

  1. In a food processor, pulse 4 of the Pop-Tarts until they form coarse crumbs.
  2. In a bowl, combine the Pop-Tart crumbs, flour, brown sugar, cinnamon, and salt.
  3. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
  4. Stir in the remaining 2 Pop-Tarts, chopped into small chunks.

Assemble the Cake:

  1. Spread cake batter evenly in the prepared baking dish.
  2. Distribute the strawberry mixture evenly over the batter.
  3. Sprinkle the Pop-Tart crumble mixture over the strawberries.

Bake:

  1. Bake for 45-50 minutes, or until a toothpick inserted into the cake portion comes out with just a few moist crumbs.
  2. If the top browns too quickly, tent with aluminum foil during the last 15 minutes.
  3. Cool completely in the pan before glazing.

Make the Glaze:

  1. Whisk together powdered sugar, milk, and vanilla until smooth.
  2. Add a drop or two of pink food coloring if desired.
  3. Drizzle over the cooled cake.

Tips for Success

  • Don’t overmix the cake batter to ensure a tender crumb.
  • Let strawberries macerate for at least 10 minutes to develop juices.
  • Cool completely before glazing to prevent the glaze from melting off.
  • Store covered at room temperature for up to 3 days.

Variations

  • Mixed Berry: Replace strawberries with a mix of berries and use mixed berry Pop-Tarts.
  • Brown Sugar Cinnamon: Use brown sugar cinnamon Pop-Tarts and add extra cinnamon to the crumble.
  • Chocolate Drizzle: Add melted chocolate drizzle alongside or instead of the pink glaze.

Enjoy this nostalgic twist on coffee cake that combines the comfort of homemade baking with the fun flavors of everyone’s favorite toaster pastry!