Strawberry Cream Cheese Poundcake

[andrea]

Strawberry Cream Cheese Poundcake
ITS Strawberry season make something really good.

3/4 lb. Butter -- softened
1/2 lb. Cream cheese -- softened
2 cups 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 (or 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.