Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

3/4 pound butter, softened
1/2 pound cream cheese, softened
2 cups granulated sugar
1 pinch salt
6 eggs, room temperature
3 cups sifted flour
1 pint 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 after each addition. Spoon the batter into a
buttered and floured cake pan (loaf pans or mini-loaf sizes for gift-
giving), and bake the cake in a preheated 325 degrees F oven for 1
1/2 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.