Strawberry Cream Cheese Poundcake
3/4 pound butter, softened (1 1/2 cups)
1/2 pound cream cheese, softened
2 cups sugar
1 pinch salt
2 teaspoons butter flavoring
6 eggs, room temperature
3 cups sifted flour
1 pint 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 after each addition.
Spoon the batter into a buttered and floured cake pan. (Use loaf pans or those nice little mini-loaf sizes for gift-giving)
Bake the cake in a preheated 325ºF 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.