Preheat your oven to 375 F. Take puff pastry out of the freezer and defrost for 20-30 minutes at room temperature until thawed. Wash and hull strawberries. Cut into small cubes.
In a medium bowl mix together the strawberries, lemon juice, sugar, and corn starch. Fold together until combined.
Cut each sheet of puff pastry into 6 equal rectangles for a total of 12 rectangles.
Add about ¼ cup of filling on top of 6 of the pastry rectangles.
Transfer pop tarts to a parchment lined baking sheet. Place the other rectangle on top of each rectangle with the filling. Using a fork or your hands, pinch the sides together all around to seal.
In a small bowl whisk together the soy milk and maple syrup for the egg wash. Bruch the egg wash on the tops of the pop tarts.
Cut 3 slits on top of each pastry.
Bake for 18-20 minutes on the middle rack of your oven until golden brown.
While pastries are baking, make the icing glaze. Whisk together the powdered sugar, vanilla extract, and 2-3 tablespoons of plant-milk, adding the plant-milk one tablespoon at a time, until you reach your desired consistency.
Allow the pop tarts to cool for 10 minutes, then drizzle the glaze over top. Serve warm! Enjoy!