2 pkgs. (3 oz.) cream cheese (softened)
3 tbsp. strawberry preserves
1/4 c. firm butter
2 c. Bisquick
1/3 c. milk
Extra strawberry preserves
Glaze - below

Heat oven to 400 degrees.

Mix cream cheese and preserves; set aside.

Cut butter into Bisquick until mixture looks like small peas. Stir in milk until dough forms. Turn dough onto surface dusted with Bisquick. Roll in Bisquick to coat. Shape into ball, knead 10 times.

Roll dough into rectangle 13x9 inch. Fold in half. Gently transfer dough to ungreased cookie sheet, unfold. Spoon cream cheese mixture lengthwise down center third of rectangle. Make 2 1/2 inch cuts at 1 inch intervals on long sides of rectangle. Fold strips over cream cheese filling, overlapping about 3/4 inch.

Bake 12 minutes or until golden brown. Cool 15 minutes. Spoon additional preserves down center of coffee cake if desired. Drizzle with glaze. Served warm. Refrigerate any remaining cake.

GLAZE:

Mix 1/2 cup powdered sugar and 2 or 3 tsp. milk. Stir until smooth and creamy.