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Berries 'n' Cream Torte

 Berries 'n' Cream Torte
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
12 ServingsPrep: 40 min. Bake: 10 min. + chilling


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 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


  • 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.
  • 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.
  • Combine the sugar, confectioner's sugar and cornstarch. In a large

2 of 2

Berries 'n' Cream Torte (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 572 calories, 39 g fat (23 g saturated fat), 158 mg cholesterol, 354 mg sodium, 54 g carbohydrate, 4 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.