Cake Recipes: Strawberry Pound by Recipe Cottage

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	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.