1. In a food processor, mix flour and salt. Add cold butter and pulse until mixed, its ok if the butter still looks like little flakes

2. Add milk and pulse for 5 seconds

3. Roll into a ball and wrap in Saran Wrap. Put into the fridge for 30 minutes.

4. Take it out of the fridge and roll it out thin using a rolling pin.  Using the cookie cutters, cut out hearts. If you don’t have a cookie cutter, cutting into rectangles works just as well.

5. Make an egg wash by whisking an egg in a bowl with a fork. Brush each cut out with egg wash. Put about a tbsp (maybe even less) of strawberry in the center of a cut out, and place another cut out on top. Then with a fork, crimp the edges to seal. Repeat until you have all your Pop-Tarts cut out.

6. Place all the Pop-Tarts on the baking tray. Put into the fridge for 30 minutes.

7. Preheat oven to 375 degrees Fahrenheit. Once you take the Pop-Tarts out of the fridge, brush them with egg wash. Then bake for 20-25 minutes.

8. Allow Pop-Tarts to cool after baking for 20 minutes. Mix powdered sugar, vanilla, milk, and food dye in a small bowl. Then, drizzle onto Pop-Tarts and sprinkle the sprinkles right after.

9. Enjoy! To store, keep in an airtight container for 3 days. Or freeze and heat up immediately from putting it into the toaster.