Strawberry Cream Cheese Poundcake

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, 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, 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.