Strawberry Cream Cheese Pound Cake 

3/4 pound butter, softened

1/2 pound cream cheese, softened

2 cups granulated sugar

1 pinch salt

6 eggs, room temperature

3 cups 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 (loaf pans or mini-loaf sizes for gift-giving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 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.