Strawberry Cream Cheese Poundcake
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3/4 lb. butter, softened
1/2 lb. cream cheese, softened
2 c. sugar
pinch salt
2 tsp. butter flavoring
6 eggs, room temperature
3 c. 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 (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.