Cream Cheese Berry Cake with Lemon Icing

2 pkgs. crescent rolls
8 oz. cream cheese, softened
2 T. brown sugar or Splenda blend
1 t. vanilla
1/2 c. strawberry/blackberry preserves (sugar free with Splenda is ok)
fresh strawberries
fresh blueberries
1 lemon
confectioners sugar, or Splenda blend
1 egg

Lay out crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Spread preserves on top. Sprinkle blueberries and strawberries on top. Pull points of crescent rolls up and over to cover fruit. Egg wash pastry. Bake at 375 degrees for 20 minutes. Combine juice and zest of lemon with confectioners sugar until it becomes a glaze. Drizzle over warm cake and garnish with more strawberries if desired.