In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.
In a large bowl, beat the buttermilk, eggs, granulated sugar, vanilla, and zest together on low speed until combined. Using your hands, add the cream cheese in chunks. Beat until the cream cheese is well distributed, but still slightly lumpy. Add the buttermilk mixture to the bowl with the dry ingredients. Stir gently until just combined (small lumps are okay).
In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F (110°C) oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.
