2packages Buttermilk Biscuits(Depending on your size skillet you may have some leftover or may need to use more)
1/4cupbuttersoftened
1/3cupseedless strawberry jam
Frosting
1 and 12cupspowdered sugar
1/4cupbuttersoftened
1/2 - 1teaspoonvanilla extractdepending on taste preference
1ouncecream cheeseat room temperature
2-3tablespoonsmilk or heavy cream
Instructions
Preheat the oven to 350 degrees F. If you don't have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
(I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
Remove the biscuits from the packages.
Using a rolling pin, roll each of the biscuits very flat and thin.
Spread each biscuit with butter and then with jam right on top.
Keep the butter and jam from the very edges of the biscuits or it will leak out. Basically eye-ball how much you want in each biscuit, but the quantities of butter and jam should be used up if you use an 8-9 inch skillet.
Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
Bake for 18-20 minutes.
Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Beat in the cream cheese that has been softened to room temperature. Beat until completely smooth. Slowly add in the milk or heavy cream until desired consistency is reached.
Remove the cake and let cool for about 5-7 minutes before frosting.
Pipe the frosting over the cake and cut into slices to serve.
Notes
You can easily pipe the frosting using a resealable bag and cutting off the tip of the bag and then squeezing the frosting through the hole in the bag. Alternatively you could just spread the frosting on with a knife.