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Print this Recipe    Strawberry Pound

Strawberry Cream Cheese Poundcake

3/4 lb butter, softened
1/2 lb cream cheese, softened
2 c sugar
salt
2 ts 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.


Cream Cheese Frosting

4 oz butter
8 oz cream cheese
1 lb icing sugar

Blend softened cheese and margarine in mixer. Blend and whip in
the sugar. Ready to spread.

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