8 ounces cream cheese, room temperature
1/2 stick butter, room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar

Cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but desired icing consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved
strawberry juice then spread with a layer of icing; ice sides and top. Store cake in an airtight container or wrapping; refrigerate.

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