• To Make the Shortcrust Pastry:
• In a large mixing bowl, whisk together the flour, sugar, and salt.
• Pour in the melted butter and buttermilk, and use your hand to mix until the dough starts to come together.
• Knead the dough gently for 1-2 minutes to build up some structure in your dough. You want this to be slightly more "tough" and crisp than pie crust. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to roll out.
• While it chills, move on to make your strawberry filling.

To Make the Strawberry Puree Filling:

• In a small saucepan, combine the sliced strawberries, granulated sugar, and cornstarch. Stir to mix everything evenly.
• Once combined, place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Continue cooking for about 5–7 minutes, or until the mixture thickens and the strawberries have cooked down.
• Remove the mixture from the heat and use an immersion blender to puree the filling until completely smooth.
• Once smooth, set the filling aside to cool and continue thickening. Let the filling cool completely before using. Before filling your pop tarts, reserve 1 Tablespoons of the puree to use for the glaze.

To Assemble and Bake:

• Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
• To assemble your pop tarts, lightly flour your work surface and cut your ball of dough in half. Roll out the first half of chilled dough in an 1/8 inch thick rectangle. (Approximately 14 inches long and 10 inches tall)
• Using a sharp knife or pastry cutter, cut the dough into 8 equal rectangles that are approximately 3.5 inches wide and 5 inches tall.
• Once cut, place half of the rectangles onto the prepared baking sheet, leaving about an inch of space between each rectangle.
• Proceed to repeat the rolling and cutting in step 3 on the remaining half of your dough. Set the additional 8 rectangles to the side.
• Next, take your cooled filling and spoon about 1-2 tablespoon onto the center of each rectangle on the prepared baking sheet. Using a small spoon or butterknife, spread the filling over the rectangle, making sure to leave a 1/4 inch border around the edge with no filling.
• Place the remaining rectangles over the filling, pressing the edges together lightly with your fingers, making sure no filling escapes out of the edges. Use a fork to crimp the edges for a decorative seal. If desired, using a toothpick, poke a few small holes into the top of the pop tarts to allow steam to escape.
• Once all pop tarts have been assembled and sealed, place them in the oven to bake for 18–22 minutes, or until the edges are lightly golden brown.
• Remove from the oven and let the pop-tarts cool completely on a wire rack before frosting.

To Frost the Pop Tarts:

• While the pop tarts are cooling, proceed to making your frosting.
• In a small bowl, whisk together the reserved 1 Tablespoon of strawberry puree, powdered sugar, and heavy cream. Stir until smooth and glossy. If the glaze is too thick, add a few drops of cream until it reaches the desired consistency.
• Once the pop tarts have cooled completely, spoon approximately 1 Tablespoon of frosting on top, and spread it gently, leaving a 1/2 inch border of crust with no frosting.
• If desired, sprinkle the tops of the pop tarts with your favorite sprinkles, and allow them to sit for 20 minutes to allow the glaze to harden on top.
• Once the glaze has set, you are free to serve and enjoy!