Preheat your oven to 350 degrees F

In a pot over medium heat add in the chopped strawberries, sugar, cornstarch, and lemon juice. Give it a good stir to combine and let all of the juices come out

Once the mixture is has a lot of liquid add in the vanilla extract and turn the heat to high and let it cook for 3 minutes, stirring often so it doesn’t burn

Once cooked pour into a bowl and put into the refrigerator to cool

Once cooled it’s time to assemble the pop tarts!

Take the thawed puff pastry and lay it out flat. No need to roll out or anything. Cut in 6 rectangles and put on a parchment paper lined sheet tray. Cut the other sheet into 6 rectangles and set aside

Take a spoonful of the strawberry jam and add it to the center of the 6 rectangles. Make sure you leave a border of puff pastry that doesn’t have any jam. Resist the urge to add too much jam- it will spill out!

Add the pieces of puff pastry over each filled rectangle. Using a fork crimp around the edges to seal in the jam and give it that ‘pop tart’ look

Put into the preheated oven to bake for 15-20 minutes, or until a slight golden brown

Once cooked put them on a cooling rack to cool slightly 

Make the glaze by combing the powdered sugar, vanilla extract, and a little of the cream at a time. You want to make sure the consistency is thick and not runny so that it stays on the top of the pop tart

Sprinkle the top with sprinkles if you’d like and devour! Trust me- these won’t last very long.