Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.
Mix in the flour. Add in your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan. The amount of water will vary depending on which gluten-free flour you use. Every gluten-free flour seems to need a slightly different amount of water!
Press half of the dough into the prepared pan.
Spread your strawberry jam evenly over top of the dough.
On a piece of parchment paper, press the remaining ½ of the dough into a flat square the size of your pan. Flip this large piece of dough over top of the jam and peel the parchment paper away. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the jam filling.
Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
In a separate bowl, mix together the icing ingredients, adding water 1 teaspoon at a time until you have a consistency you like. Add optional pink food coloring. Spread the icing over the cooled squares and allow to harden before slicing and enjoying!
