Strawberry cream cheese poundcake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Butter -- softened |
| ½ | pounds | Cream cheese -- softened |
| 2 | cups | Sugar |
| 1 | pinch | Salt |
| 2 | teaspoons | Butter flavoring |
| 6 | Eggs -- room temperature | |
| 3 | cups | Sifted flour |
| 1 | pint | Fresh strawberries -- |
| 1 | Sliced | |
Directions
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 (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.