In a large bowl, whisk together the flour and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into rectangles.

Place a spoonful of strawberry jam on half of the rectangles. Top with the remaining rectangles, pressing the edges with a fork to seal. Prick the tops with a fork.

Bake for 15-20 minutes, or until golden brown. Let cool completely.

In a small bowl, whisk together the powdered sugar and milk until smooth. Spread the icing over the cooled pop tarts.

Add sprinkles, if desired. Let the icing set before serving.