| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies, Desserts, Favorites, Home cookin, Judy’s | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Butter — softened |
| 1/2 | lb | Cream cheese — softened |
| 2 | c | Sugar |
| 1 | pn | Salt |
| 2 | ts | Butter flavoring |
| 6 | Eggs — room temperature | |
| 3 | c | Sifted flour |
| 1 | pt | Fresh strawberries — |
| 1 | Sliced |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #066 by "Darlene R. Lindgard" <drl@halcyon.com> on Mar 06, 1997.
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