Ingredients:
1 cup flour
1/4 cup sugar
2 teaspoons finely shredded lemon zest
1 teaspoon baking powder
1/2 cup margarine, softened
1 beaten eggs
1/4 cup milk
1/2 teaspoon vanilla
2 (8 ounce) packages cream cheese, plus
1 (3 ounce) packages cream cheese ( low fat works fine)
1 1/2 cups sugar
1 eggs
2 teaspoons vanilla
1 tablespoon lemon juice
4 cups sliced fresh strawberries
1/2 cup currant jelly ( at room temperature)
1/2 cup fresh blueberries (to garnish) or 1/2 cup toasted sliced almonds ( to garnish)
Directions:
Layer 1: Make this part 4 to 24 hours ahead: Preheat oven to 350 degrees F.
Mix dry ingredients in a bowl.
Cut in margarine until texture feels like corn meal.
Combine wet ingredients in a bowl and mix well. Then add all at once to the dry ingredients. Mix just enough to make a soft dough.
Using fingers, gently pat dough into the bottom of a 9 X 13 pan.
Layer 2: Combine all ingredients.
Beat until creamy with mixer on high.
Spread over dough in the pan.
Bake at 350 for 30 minutes or until golden brown.
Cool completely and cover.
Refrigerate for 2 to 24 hours.
Layer 3: 3 hours or less before serving:.
Arrange berries on top of cake.
Stir jelly to soften, then brush jelly over berries.
Garnish with blueberries or toasted almond slices. (Toast almond slices in a fry pan over medium heat, stirring constantly until browned a bit.).
Servings: 16
Time preparation: 30 min.
Time total: 60 min.