To make the Strawberry Preserves: Remove stems and finely chop strawberries.

Add strawberries, sugar and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.

Turn the heat back down to medium and simmer for about 10 minutes or until the consistency is thick.

Transfer to a glass jar and let cool to room temperature. Store extra in the fridge for up to 2 weeks.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.

In a small bowl, add the sourdough discard and egg yolk and stir together. Add the flour to the butter mixture and add the egg yolk mixture on top. Mix on low until combined into a crumbly dough. Add in water as needed just until the dough comes together.

Place 6 of the rectangles onto the prepared baking sheet.

To make the filling: Add the strawberry preserves and cornstarch to a bowl and mix together.

Spoon about 1 tablespoon of filling onto the middle of each rectangle. Using your finger, dip it into the water, and go around the boarder of the rectangle. Then top with another rectangle dough, the water will help them stick together. Continue with all the rectangles.

Using a fork, crimp the edges. Then make two slits with a knife in the top of each tart.

Bake for 20 to 25 minutes or until the edges are lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.

To make the glaze: In a small bowl, add the powdered sugar and milk and whisk together until a smooth glaze forms. If you want a thinner glaze you can add more milk or use less if you want a thicker glaze.

Frost each pop tart with glaze and top with the decorating sugars.

Store in an airtight container for up to 3 days.