Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Mix flour, sugar, and salt in a large bowl.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough comes together.
Divide the dough into two discs.
Chill the dough for 30 minutes.
Roll out each disc into a rectangle.
Cut into equal-sized rectangles.
Place half of the rectangles onto the prepared baking sheet.
Spoon about 1 tablespoon of strawberry jam into the center of each rectangle.
Leave a small border around the edges.
Brush the edges with beaten egg.
Top with the remaining pastry rectangles.
Press the edges with a fork to seal.
Poke a few holes in the tops with a fork.
Brush the tops with the remaining egg wash.
Bake for 22–25 minutes or until golden brown.
Cool completely on a wire rack.
Whisk together powdered sugar, milk, and vanilla until smooth.
Spread the glaze over the cooled Pop-Tarts.
Decorate with pink sprinkles if desired.
Allow the glaze to set before serving.
