4 oz. cream cheese, softened
1/4 c. soft butter
1/2 c. sugar
1/8 c. milk
1 egg
1/2 tsp. vanilla
1/4 c. nuts
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
10 oz. jar strawberry preserves
1/2 tbsp. lemon juice
1/8 c. brown sugar

In medium bowl, combine cream cheese, butter and sugar. Beat until light and fluffy. Stir in milk, egg, and vanilla. Sift together flour, baking powder, baking soda, and salt; add to mixture. Spread 2/3 of the batter in greased and floured 9x9 inch pan.

In small bowl, stir preserves and lemon juice together. Spread over batter. Dot remaining batter over preserves. Mix brown sugar and nuts, sprinkle over cake. Bake 25 minutes at 350 degrees. Serve warm.