Prepare the dough

In a food processor, combine the flour, sugar, and salt.

Add the chilled vegan butter in small chunks and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, until a dough forms.

Chill the dough

Divide the dough into two equal balls, wrap each in plastic wrap, and refrigerate for 45 minutes.

Roll and cut

On a lightly floured surface, roll out one dough ball to about ¼-inch thickness.

Cut into even-sized rectangles (a pizza cutter or sharp knife works well).

Assemble the pop tarts

Place 1–2 tablespoons of strawberry jam in the center of half the rectangles, leaving space around the edges.

Top with the remaining rectangles, press the edges together, and seal with a fork.

Poke small holes in the tops with a fork to allow steam to escape.

Chill again

Place the prepared pop tarts on a parchment-lined baking sheet and chill for another 30 minutes.

Bake

Preheat oven to 375°F (190°C).

Bake for 30 minutes, or until the tops are golden brown.

Transfer to a wire rack to cool slightly before icing.

Icing

In a small bowl, whisk together the powdered sugar, strawberry jam, lemon juice, and water (or non-dairy milk) until smooth and spreadable.

Spread the icing over the cooled pop tarts.

While still wet, sprinkle with rainbow sprinkles.