Berries & Cream Torte

Total Time Prep: 40 min. Bake: 10 min./batch + chilling
Yield 12 servings
Test Kitchen Approved
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.—Tina Sawchuk, Ardmore, Alberta

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1/2 cup sugar
  • 4-1/2 teaspoons confectioners' sugar
  • 4-1/2 teaspoons cornstarch
  • 3 cups heavy whipping cream
  • 4 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries

Directions

  1. In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  2. Line 2 baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter.
  3. Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts

1 piece: 572 calories, 39g fat (23g saturated fat), 158mg cholesterol, 354mg sodium, 54g carbohydrate (33g sugars, 4g fiber), 5g protein.

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.—Tina Sawchuk, Ardmore, Alberta
Recipe Creator

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