Cream Cheese Berry Cake with Lemon Icing

By Raianne

Ingredients

• 2 pkgs Pillsbury Crescent Rolls
• 8 oz Cream Cheese
• 1 tsp vanilla
• 2 T brown sugar
• 1/2 C strawberry and blackberry preserves each
• Fresh strawberries
• Fresh or frozen blueberries
• 1 lemon
• Confectioner's sugar
• 1 egg

Preparation

Step 1

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread on the crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash the pastry.

Bake at 375 for 20 minutes.

In separate bowl, mix juice and zest of one lemon with confectioners sugar until it becomes the right consistency for icing. Spread on cooled pastry and garnish with strawberries.