Preheat your oven to 375 degrees.
Add your butter, shortening and sugar to a large bowl and mix using a bread or pastry attachment until crumbly.
Add your water, milk and continue to mix for 2 minutes.
Add your flour and salt and mix until combined. The mixture will still be crumbly but smoother.
Remove the dough from the mixing bowl and separate into three even sections.
Press the dough together with hands to make a ball in each section and then cover with plastic wrap. If the dough does not stick together, it’s too dry and you should put it back in the mixing bowl and add ½ tsp milk until it comes together.
Chill the dough for two hours in the refrigerator.
Take the first ball out of the fridge and place on top of parchment paper.
Add a layer of plastic wrap on top and roll out the dough until it’s ¼ inch thick with a rolling pin or tall drinking glass.
Using a pizza cutter, draw 8 rectangles each of which are about 5x3 inches.
Remove excess dough as set aside.
Place one tablespoon of strawberry preserves each on four of the rectangles (the bottom ones).
Spread the preserves out on the rectangles, but keep a ½ inch border without preserves.
Lift the top 4 rectangles over, so that they’re placed directly on top of the rectangles with preserves creating the pop tart.
Using your finger tips, pinch together the edges of the pop tarts to seal them.
Using a fork, crimp the edges (press down with a fork to create double sealed edges)
Using a toothpick, gently poke about 12 holes in the top layer of the pop tart. This will give it room to breathe while it’s cooking.
Repeat the above steps with the other two sections of chilled dough.
Place on a baking sheet and bake for 20-25 minutes, until the tops and edges are golden brown.
Remove from oven and let them cool for a few minutes while you make the icing.
Combine your powdered sugar and 1 tbsp almond or rice milk to a cup and stir until icing forms.
Drizzle or pour over pop tart.
Add rainbow sprinkles (optional)