Cream Cheese Pound Cake With Strawberries And Cream

• 1 (16 ounce) container fresh strawberries, sliced
• 2 tablespoons sugar
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups sugar
• 6 large eggs
• 3 cups sifted cake flour
• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 cup whipping cream
• 3 tablespoons sugar
• strawberry syrup (see recipe I posted Strawberry Sauce)
• 1 whole fresh strawberries, garnish

1. Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
3. Add eggs, l at a time, beating until combined.
4. Stir in flour by hand just until moistened.
5. Stir in salt and vanilla.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 300u0b0 for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
9. Cut into slices.
10. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
11. Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
12. Garnish, if desired.
13. Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
14. High-powered stand mixers can over beat some pound cakes, giving them a tough texture.

fresh strawberries, sugar, butter, cream cheese, sugar, eggs, cake flour, salt, vanilla, whipping cream, sugar, strawberry syrup, fresh strawberries

Taken from www.food.com/recipe/cream-cheese-pound-cake-with-strawberries-and-cream-51739 (may not work)