1. Add the strawberries, granulated sugar and lemon juice to a skillet. Stir to combine over high heat. When mixture begins to bubble, lower to medium heat. Cook for about 10 minutes or until liquid evaporates and jam thickens. Stir frequently. Transfer to a bowl, and let cool completely.
2. Preheat oven to 375° F. Line a baking sheet with parchment paper, and set aside. On a floured work surface, roll out a dough sheet to 1/8-inch thickness. Using a 3-inch to 4-inch heart-shaped cookie cutter, cut out six hearts. Transfer to the baking sheet.
3. Place a heaping tablespoon of jam in the middle of each heart, and spread slightly. Leave about 1/3-inch border from the edges of the hearts. In a small bowl, make an egg wash by combining the egg, milk and salt. Brush the edges of the hearts where you left the border.
4. Roll out the other sheet of dough, and cut out 6 more hearts. Place the hearts on top, and use a fork to press the edges together. Brush the tops with egg wash.
5. Cut two slits in the top of each heart, so steam can release. Bake for 25 to 30 minutes or until crust is golden-brown. Remove, and let cool completely before adding the icing.
6. In a bowl, combine the powdered sugar, heavy cream and vanilla extract. Once the pastries have cooled completely, spread the icing over them. Top with the sprinkles.

Per Serving (1): Calories: 430, Fat: 18 g (7 g Saturated Fat), Cholesterol: 40 mg, Sodium: 440 mg, Carbohydrates: 64 g, Fiber: 2 g, Protein: 3 g.