In a large bowl, combine gluten-free flour, sugar, and salt. Add cold butter and mix until crumbly. Slowly incorporate cold water until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a pastry cutter or knife to create rectangles.

In a small bowl, mix fresh strawberries with sugar and a dash of cornstarch.

Place a spoonful of strawberry filling on half of the dough rectangles, leaving space around the edges. Top with remaining rectangles and seal by pressing down with a fork.

Preheat your oven to 350°F and arrange the pop tarts on a lined baking sheet. Bake for 20-25 minutes or until golden brown.

Let the mini gluten-free strawberry pop tarts cool on a wire rack for about 10 minutes before glazing.

In a bowl, whisk together powdered sugar and milk until smooth.