Well-Seasoned Cookbook

flavorful recipes perfected over time

Strawberry Cream Cheese Pound Cake

Ingredients:

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

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.