Strawberry Raspberry Sauce
  • 1 1/2 Tablespoons olive oil
  • 1 Package (16 ounces) Driscoll’s Strawberries, hulled and sliced
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 1/4 Cup brown sugar
  • 1 Tbsp. aged balsamic vinegar
Cake
  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1 Cup plain yogurt
  • 1/3 Cup fruity olive oil
  • 2 large eggs
  • 1/2 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 5 Tablespoons finely chopped fresh basil, divided
  • 1 Tsp. lime zest
  • 1 Tbsp. lime juice
  • 1 Tsp. vanilla extract
Strawberry Raspberry Sauce
  1. PREHEAT a medium saucepan over medium-high heat.
  2. ADD 1 ½ teaspoons olive oil to saucepan, strawberries, and raspberries.
  3. ALLOW berries to sizzle for a few moments then REDUCE heat to medium.
  4. ADD 1/4 cup brown sugar and 1 tablespoon balsamic vinegar.
  5. STIR to combine ingredients.
  6. REDUCE heat to low and simmer 30-40 minutes or until berries have broken down and become soft and saucy. STIR occasionally.
  7. SET ASIDE to cool.
Cake
  1. PREHEAT oven to 350°F.
  2. BUTTER OR COAT lightly with cooking spray two 9-inch round cake pans.
  3. LINE bottom of pans with rounds of parchment paper.
  4. SPRAY paper lightly with cooking spray.
  5. DUST paper with flour and TAP OUT excess flour.
  6. PLACE 1 ½ cups all-purpose flour into a medium bowl.
  7. ADD 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1/4 teaspoon salt.
  8. STIR to combine ingredients.
  9. SET ASIDE flour mixture.
  10. PLACE 1 cup yogurt into a large bowl.
  11. ADD 1/3 cup olive oil, 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, 4 tablespoons chopped basil, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon vanilla extract.
  12. STIR to combine ingredients.
  13. POUR flour mixture over wet ingredients.
  14. STIR gently until just mixed. Do not overmix.
  15. DIVIDE batter evenly between prepared cake pans.
  16. BAKE 23-25 minutes or until a cake tester inserted in the middle comes out clean.
  17. ALLOW cakes to cool to room temperature on a cooling rack.
  18. PLACE one cake layer onto a cake platter.
  19. SPOON half of berry sauce over cake layer and SPREAD sauce evenly.
  20. PLACE second cake layer on top of cake.
  21. SPOON on remaining berry sauce and SPREAD evenly.
  22. GARNISH cake with remaining 1 tablespoon basil.
  23. SERVE immediately.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g