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Butter Cake with Mixed Berry Salsa
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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

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


Land O Lakes® Heavy Whipping Cream, sweetened, whipped

Fresh mint leaves, if desired

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Read the Story Behind the Recipe

Tip #1

- 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.

Tip #2

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

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

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