Strawberry Cream Cheese Poundcake

Yield: 4 servings

3/4 lb Butter -- softened
1/2 lb Cream cheese -- softened
2 cups Sugar
1 pinch Salt
2 tsp. butter flavoring (optional)
6 Eggs -- room temperature
3 cups sifted flour
1 pt Fresh strawberries sliced

Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in.

Spoon the batter into a buttered and floured cake pan (I use loaf pans or those nice little mini-loaf sizes for gift-giving), and bake the cake in a preheated 325-degree (F) oven for one-and-a-half hours, until the cake begins to shrink from the sides of the pan.

Place the pans on cooling racks until cooled; turn cakes gently onto wire racks.

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