Strawberry Cream Cheese Pound Cake

posted by Linda in San Diego 01-17-100 12:53 PM

Strawberry Cream Cheese Pound Cake

3/4 lb. Butter, softened
1/2 lb. Cream cheese, softened
2 cups Sugar
1 pinch Salt
2 tsp. Butter flavoring
6 Eggs, room temperature
3 cups Sifted flour
1 pt Fresh strawberries, sliced

Preheat oven to 325 F.

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 (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.

From Kay Hartman on

Cream Cheese Frosting
Yield: 3 Cups

4 oz. Margarine or butter
8 oz. Cheese, cream
1 lb. Sugar, powdered

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

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