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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


  1. Cream the cheese, butter, and sugar together until light and fluffy.
  2. Add a pinch of salt and the butter flavoring, and beat the mixture well.
  3. Add the eggs, one at a time, beating thoroughly after each addition.
  4. Stir in the flour.
  5. Gradually add the sliced strawberries, gently folding them in after each addition.
  6. 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.
  7. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks.

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