In a food processor or blender with pulse setting, add flour, sugar, salt, and cold cubed butter. Pulse until the mixture looks like coarse crumbs.

Slowly add ice water while pulsing until the dough just comes together.

Turn onto a floured surface, gently press into a ball (do not knead), wrap, and refrigerate for 30 minutes.

In a small pan, cook strawberries, sugar, and lemon juice over medium heat around 8-12 minutes or until softened.

Stir in cornstarch slurry and cook until thickened (not runny). Let cool completely.

Roll out chilled dough to about ⅛ inch thick. Cut into equal rectangles (around 3 x 4.5).

Place half the rectangles on a parchment-lined baking sheet.

Spoon ½–1 tbsp filling into the center, leaving edges clear.

Top with another rectangle, press edges to seal, then crimp with a fork.

Brush tops with egg wash.

Preheat oven to 375°F.

Bake for 20–25 minutes, until golden brown.

Cool completely on a wire rack before icing.

Mix confectioners’ sugar and milk into a smooth glaze. Add food coloring if desired.

Spread over cooled Pop-Tarts and decorate with sprinkles.

Let icing set for at least 30 minutes before serving.

Enjoy your flaky, fruity, and perfectly sweet homemade Pop-Tarts!