Preheat the oven to 350°F. Wash the strawberries, cut them into quarters and set aside.
Mix in a bowl the flour, sugar, salt, baking powder and lemon zest.
Form a pile in the center and pour the oil.
Begin mixing with a hand or electric whisk, add milk little by little. Mix just until the dough is smooth.
Spread about 2/3 of the dough using your hands into an 8 inch round mold, lined with parchment paper; form a smooth base.
Create dimples on the surface of the dough using a wet spoon, be careful not to make them too deep.
Fill each dimple with a spoonful of strawberry jam, then cover with the fresh strawberries you've set aside.
Add the remaining pie dough over strawberries, using a spoon. Don't be precise as the cake will settle while baking.
Bake the strawberry pie for 40 minutes, then let cool down completely.
Sprinkle with (brown) sugar icing and serve.
You can keep the vegan strawberry pie at room temperature no longer than half a day, then store any leftovers in the fridge to keep it fresh up to 5 days.