Preheat your oven to 170°C (325°F) and line a baking tray with parchment paper to prevent sticking and ensure even baking.

In a medium bowl, whisk together whole wheat flour, vanilla protein powder, sugar, and baking powder until fully combined to ensure even distribution of leavening agents.

In a separate small bowl, stir together applesauce, neutral-flavored oil, and vanilla extract until smooth and combined for moisture and flavor.

Pour the wet mixture into the dry ingredients and mix until a dough forms. If the dough is dry or crumbly, add 1-2 teaspoons of ice-cold water to help bind it. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for 15 minutes to firm up.

Divide the dough into two equal portions. Roll one portion between two sheets of parchment paper to about 1/8 inch thickness. Cut into 8 rectangles using a pizza cutter. Repeat for the second portion of dough.

Place the dough rectangles on the baking tray. Spoon a generous amount of strawberry jam onto the center of half of the rectangles, leaving edges clear for sealing.

Place the remaining rectangles on top of the jam-filled ones. Press edges together with your fingers, then crimp with a fork to seal completely and prevent leaking during baking.

Bake in the preheated oven for 10-15 minutes until the crust turns light golden brown. Remove and cool completely on a wire rack.

Whisk together confectioners sugar, milk or water, and vanilla extract until smooth. Adjust the thickness by adding more liquid if necessary to get a spreadable glaze.

Spread the glaze evenly over cooled pop tarts, leaving a small border uncoated. Optionally, decorate with sprinkles and allow the glaze to set at room temperature before serving.