1 sweetened strawberries, sliced
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups golden raisins
1 cup sliced almonds
1 cup sliced almonds
1 teaspoon lemon zest
3 eggs
1 cup milk
1 cup butter, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
In a large bowl, mix diced strawberries and 1 teaspoon vanilla. Spread on bottom and sides of a 9 inch double boiler or larger tray dish. Pour oil in dish and top with raisins, almonds, chopped almonds and lemon zest; well coat with milk or margarine.
Beat egg and milk in large bowl gently Beat butter in small bowl Stir in strawberry preserves
Pour filling into prepared pan
Bake at 350 degrees F (175 degree C) for 45 minutes. Cool and frost with cream cheese frosting.