Berries 'n' Cream Torte

Photo: psfreeman

Impressive fruity dessert. From Tina Sawchuk: Ardmore, Alberta. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003.

Yield: 12 servings
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Recipe Time

Prep Time:
Cook Time:
Refrigerate: 4 Hours


  • 1 cup(s) butter, softened
  • 1 cup(s) sugar
  • 2 eggs
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) sugar
  • 4 1/2 teaspoon(s) confectioners' sugar
  • 4 1/2 teaspoon(s) cornstarch
  • 3 cup(s) heavy whipping cream
  • 4 cup(s) sliced fresh strawberries
  • 2 cup(s) fresh blueberries
  • 2 cup(s) fresh raspberries


  1. • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  2. • Line two baking sheets with parchment paper 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.
  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 one 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.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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