Ingredients
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1 8-ounce package cream cheese, softened
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1/2 cup (1 stick) butter, softened
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3/4 cup sugar
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1/4 cup milk
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2 eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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½ pound fresh strawberries
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2-1/4 cups strawberry preserves (or one 18-ounce jar)
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1 tablespoon fresh lemon juice
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1/2 cup chopped pecans
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1/4 cup firmly packed light brown sugar
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9×13-inch baking dish.
- With a pastry blender, mash the strawberries in a mixing bowl, and set aside.
- With an electric mixer, cream together the cream cheese and butter.
- Gradually add the sugar, and beat until light and fluffy.
- Add the milk, eggs and vanilla, mixing well.
- In a separate bowl, stir together the flour, baking powder, baking soda and salt.
- Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.
- Spread half of batter evenly in prepared baking dish.
- Combine preserves and lemon juice with the mashed strawberries. Spread mixture evenly over batter in pan.
- Dot remaining batter evenly over preserves.
- Combine the chopped pecans and brown sugar, and sprinkle over top.
- Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake.
