Strawberry Cream Cheese Pound Cake

3/4 lbs. Butter, softened (3 sticks)
1/2 lbs. Cream Cheese, softened
2 C Sugar
1 Pinch Salt
6 Eggs, room temp.
2 t Vanilla
3 C Sifted Flour
1 Pint Fresh Strawberries, sliced


Pre-heat oven to 325°F. Grease and flour 10" Bundt Pan. Cream butter and cream cheese together until very light and fluffy. Add sugar and salt and continue creaming until the sugar is mostly dissolved. Add eggs, one at a time, beating well after each addition, adding vanilla with the final egg. Add flour and gently fold it into the mixture until mostly incorporated. Add strawberries and fold them in until distributed evenly. Spoon the batter into prepared pan. Bake for 1 1/2 hours, or until the cake begins to shrink from the sides of the pan. Place the pan on cooling rack until cooled then turn cake gently onto wire rack.