Preheat your oven to 375°F (190°C).

In a large bowl, mix the flour, salt, and sugar until well combined. Cut in the butter until the mixture resembles coarse crumbs.

Stir in ice water one tablespoon at a time until the dough forms.

Divide the dough in half and shape each piece into two rectangles. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the strawberry filling: In a medium saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 10-15 minutes until the mixture thickens to a jam-like consistency. Let cool completely.

Roll out one rectangle of dough on a flour-dusted surface to fit a 13×9 baking pan. Place in the pan and spread the cooled strawberry jam over the dough.

Roll out the second rectangle of dough and lay over the jam. Seal the edges and make slits for steam to escape.

Brush the top with egg wash.

Bake for 25-30 minutes, or until golden brown.

Let cool completely, then optionally drizzle a glaze made from powdered sugar and water.