Strawberry Cream Cheese Pound Cake

• Cake
• 3/4 lb butter, softened
• 1/2 lb cream cheese, softened
• 2 cups sugar
• salt, to taste
• 2 teaspoons butter flavoring
• 6 eggs, at room temperature
• 3 1/4 cups sifted flour
• 1 pint sliced fresh strawberries
• Frosting
• 4 ounces butter
• 8 ounces cream cheese
• 1 lb icing sugar

1. Cream the butter, cheese and sugar together until light and fluffy.
2. Add a pinch of salt and the butter flavoring and beat well.
3. Add the eggs, one at a time.
4. Beat thoroughly after each egg.
5. Stir in the flour and fold in the strawberries.
6. Spoon the batter into 2 buttered and floured cake pans.
7. Bake in a preheated 325 degree oven for 1-1 1/2 hours-this depends on your oven-and until the cake beging to shrink from the sides of the pan-so the toothpick test.
8. Place pans on cooking racks until cooled and then turn cakes gently onto wire racks to finish cooling.
9. For the frosting Blend the butter and cheese together.
10. Add the sugar and blend well.
11. Frost cake.

cake, butter, cream cheese, sugar, salt, butter, eggs, flour, fresh strawberries, frosting, butter, cream cheese, icing sugar

Taken from www.food.com/recipe/strawberry-cream-cheese-pound-cake-10366 (may not work)