Ingredients

SALSA

1 (16-ounce) container (2 cups) fresh strawberries, hulled, chopped

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup powdered sugar

1/4 cup chopped fresh basil

3 tablespoons finely chopped crystallized ginger

3 tablespoons fresh lime juice

1 tablespoon freshly grated lime zest

CAKE

3/4 cup sugar

3/4 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 1/2 teaspoons almond extract

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup Land O Lakes® Half & Half

TOPPING

Land O Lakes® Heavy Whipping Cream, sweetened, whipped

Fresh mint leaves, if desired

Directions

Combine all salsa ingredients in bowl; mix well. Refrigerate at least 1 hour or until chilled and juices form.

Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan. Set aside.

Combine sugar and butter in bowl; beat at medium speed until creamy. Add eggs and almond extract; beat, scraping bowl occasionally, until creamy. Add flour, baking powder and salt; beat at low speed until smooth. Add half & half; beat just until mixed.

Pour batter into prepared pan. Bake 53-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; place onto wire cooling rack. Cool completely.

Cut cake into 10 slices; place onto individual serving plates. Top each with 1/4 cup salsa, dollop of whipped cream and garnish with mint leaves, if desired.

Recipe Tip

To make ahead, prepare cake and wrap cooled cake securely in plastic food wrap. Freeze up to 2 weeks. The salsa can be made up to 4 hours ahead. The berries will become more juicy and the flavors will blend more intensely.

If you prefer, use all strawberries instead of mixed berries for the salsa.