plum tray bake with cheesecake ripple

i purchased strawberries last week
and i kept it in the freezer
when i want to use it yesterday
the berries are beautiful but soft!
it taste weird too.. :(
how do one keep their strawberries?
or is this fruit is not meant to be frozen??

i was lucky the plums are still available
so, plum traybake it is!
its for today's meeting with the staff ;)

source: wendyinkk

Cream cheese mixture

• 125gm cream cheese
• 2 Tbsp sugar
• 1 tsp vanilla extract

Cake batter

• 120gm butter
• 120gm soft brown sugar
• 2 eggs
• ½ tsp vanilla extract
• 140gm all purpose flour
• 1/ 2 tsp baking powder
• 200gm raspberries and strawberries <-- 2plums - stoned and roughly chopped

1. Rinse fruits and set aside to air dry.
2. Fully line a 8 inch shallow square pan with overlapping baking paper.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, vanilla and sugar until creamy, put into a plastic bag.
6. Cut the strawberries and tear raspberries into halves.
7. Cream butter and brown sugar until light and fluffy.
8. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
9. Put in half of sifted flour and beat until combined and beat in the balance of flour.
10. Put 40% of the batter into the lined pan, spread it around.
11. Snip a corner (abt 8mm) off the plastic bag with cream cheese in it. Squirt ½ the cream cheese all over the spread out batter.
12. Arrange half the fruits over the batter. Gently press them in.
13. Dollop remaining batter over fruits, press and spread the batter over the fruit.
14. Squirt the balance of cream cheese over cake and arrange the balance of fruits. Gently press the fruits in.
15. Bake for 35 minutes or until skewer comes out clean.

update:
this is one of my favorite recipe by far!
its full of flavor! one can never get enough with just a square.
i'll make it again. definitely. insyaallah..