Strawberry Coffee Cake Squares

By Addie

“Rich cream cheese and fresh strawberries are the stars in these delicious squares. Refrigerated crescentdough makes an easy, quick crust.”

Ingredients

• 2 cans (8 oz. each) refrigerated crescent rolls
• 2 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar, divided
• 1/3 cup strawberry preserves
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups sliced strawberries

Preparation

Step 1

2 cans (8 oz. each) refrigerated crescent rolls
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar, divided
1/3 cup strawberry preserves
1 large egg
1 tsp. vanilla extract
11/2 cups sliced strawberries

Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick cooking spray. Unroll 1 can of crescent roll dough. Press onto the bottom of the prepared pan to form bottom crust, pinching and sealing the seams together.


Place the cream cheese,1/2 cup sugar, the preserves, egg and vanilla in a medium bowl. Beat with an electric mixer set on medium speed until combined and no lumps remain. Stir in the strawberries. Spread the mixture over the crust in the pan.


Unroll the remaining can of dough onto a large sheet of waxed paper to form a 13- x 9-inch rectangle, pinching and sealing the seams together. Invert over the strawberry mixture.


Sprinkle the top crust with the remaining sugar. Bake until golden brown, 30–35 minutes. Cool completely. Cut into 24 squares.
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Serving Suggestion

These sweet squares are delightful after a brunch