Strawberry Poundcake


1 c. butter (or margarine)
1 (8 oz.) pkg. cream cheese, softened
4 unbeaten eggs
1 3/4 c. sugar
2 c. all purpose flour
1 tsp. salt
2 tsp. baking powder
1 3/4 tsp. vanilla
1 tbsp. milk
2 lbs. strawberries
1 cup sugar
1 tbsp. Madera
cup water

Slice fresh strawberries, add sugar, water and Madera. Let sit together in refrigerator at least 1 hour. Place butter, cream cheese, eggs and sugar in large bowl. Beat about 10 to 15 minutes until light and fluffy. Add sifted flour, salt and baking powder. Beat about 3 additional minutes. Add vanilla and milk and beat until blended. Pour batter into ungreased tube pan and bake in 350 degree oven for 50 to 60 minutes. Cool in pan on rack for 10 minutes before removing. Top with strawberries and whipping cream if desired.





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