Add the strawberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

Fill a small bowl with some cold water and an ice cube. Set aside. Chop butter into cubes and place in the fridge or freezer for about 15 minutes while you assemble the dry ingredients.

In a food processor, pulse to combine the flour, sugar, and salt. Add the cubed butter and pulse until the dough resembles wet sand. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. 

Turn dough out onto a sheet of plastic wrap. Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a flat oval disk. Place each disk in the fridge for at least 30 minutes or up to two days.* 

Generously flour your counter. When ready to assemble the pop tart, remove one disk from the fridge. Gently roll the first disk out on your floured counter into a rectangle 9″ x 12″ in size. Use a pizza cutter or knife to trim the edges.

Carefully transfer dough to the baking sheet and place the baking sheet in the fridge. Roll out second disk the same size as the first one. 

Brush the edge of the first crust with a 1-inch border of egg wash. Spread the strawberry jam evenly over the dough. Leave a 1 inch border.

Carefully place the top crust over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the dough and place in the fridge for 30 minutes.

Preheat oven to 375 F. Remove dough from fridge and brush allover with the egg wash. Bake for 20-25 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and allow to cool before icing. 

Stir together the powdered sugar, heavy cream, milk, and vanilla. Pour and spread over the pop tart. Top with sprinkles as desired!