1. Preheat oven to 350°F.
2. Grease and flour a 9x13-inch baking dish.
3. With a pastry blender, mash the strawberries in a mixing bowl, and set aside.
4. With an electric mixer, cream together the cream cheese and butter.
5. Gradually add the sugar, and beat until light and fluffy.
6. Add the milk, eggs and vanilla, mixing well.
7. In a separate bowl, stir together the flour, baking powder, baking soda and salt.
8. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.
9. Spread half of batter evenly in prepared baking dish.
10. Combine preserves and lemon juice with the mashed strawberries. Spread mixture evenly over batter in pan.
11. Dot remaining batter evenly over preserves.
12. Combine the chopped pecans and brown sugar, and sprinkle over top.
13. Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: 9x13 Baking Dish, Electric Mixer, Mixing Bowls, Rubber Spatula, Pastry Blender