In a large mixing bowl, combine the all-purpose flour, cubed cold butter, sugar, and salt. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Gradually add in the cold water, one tablespoon at a time, mixing until the dough begins to come together. Be careful not to overmix!

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 15-20 minutes.

Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough into a rectangle, about 1/8 inch thick.

Cut the rolled dough into rectangles (approximately 3×4 inches). On half of the rectangles, spoon a tablespoon of strawberry jam, leaving about a half-inch border.

Top each filled rectangle with another dough rectangle. Press down around the edges to seal, and use a fork to crimp the edges for a decorative look.

Place the pop-tarts on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown.

Let them cool slightly. In a small bowl, mix powdered sugar with enough milk to create a drizzle-able glaze. Drizzle it over the cooled pop-tarts and add sprinkles if desired.