Blackberry Swirl Poundcake from Martha Stewart. This one is a more traditional one, and I must say makes THE BEST strawberry shortcake ever. But...the ingredients are fat, fat, and more fat, so save this one for when you want to distribute most of it to the neighbors, family, friends...anything to get most of this cake out of the house because it is addicting and way too easy to make.
1 1/2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
3 cups flour
dash of salt
1 tablespoon vanilla
Heat over to 300 degrees F. Grease and flour bottom, side and tube of a 10 x 4 inch angel food cake pan or a 12 cup fluted tube cake pan (Bundt®--this is what I used.)
In large bowl, beat butter and cream cheese with electrix mixer on medium speed until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended.
Mix flour and salt; gradually add to butter mixture, beating on low speed just until blended after each addition. Stir in vanilla. Pour batter into pan.
Bake 1 hr 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10-15 minutes. Remove from pan to wire rack*; cook completely, about 1 hr.
*This is a crucial step that I messed up on. I set mine out to cool on a regular pan and the bottom got a little soggy. There is a lot of residual moisture in the cake, so a wire rack is important!