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
3/4 cup sugar
1 1/2 teaspoons almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Fresh mint leaves, if desired
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.
- 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.
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