Strawberry cream cheese poundcake

1. Creami the cheese, butter, and sugar together until light and fluffy.
2. Add a pinch of salt and the butter flavoring, and beat the mixture well.
3. Add the eggs, one at a time, beating thoroughly after each addition.
4. Stiri in the flour.
5. Gradually add the sliced strawberries, gently folding them in after each addition.
6. 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°F (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.