Strawberry Cream Cheese Poundcake Recipe




Strawberry Cream Cheese Poundcake Ingredients

3/4 lb butter -- softened
1/2 lb cream cheese -- softened
2 cup sugar
1 pinch salt
2 tsp butter flavoring
6 eggs -- room temperature
3 cup sifted flour
1 pt fresh strawberries --
1 sliced

A Recipe for
Strawberry Cream Cheese Poundcake

 

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This Recipe for Strawberry Cream Cheese Poundcake is one of thousands in the Recipes-to-go Cheese Cookbook.


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This is a recipe for Strawberry Cream Cheese Poundcake from the recipe cookbook of Recipes-to-go (Cheese)


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Strawberry Cream Cheese Poundcake

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Strawberry Cream Cheese Poundcake Directions

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.

Serves: 4

 

 

 

 

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Strawberry Cream Cheese Poundcake Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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