Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 2 cups all-purpose flour

  5. 2 teaspoons baking powder

  6. 1/2 teaspoon salt FILLING:

  7. 1/2 cup sugar

  8. 4-1/2 teaspoons confectioners' sugar

  9. 4-1/2 teaspoons cornstarch

  10. 3 cups heavy whipping cream

  11. 4 cups sliced fresh strawberries

  12. 2 cups fresh blueberries

  13. 2 cups fresh raspberries

Instructions Jump to Ingredients ↑

  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. 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 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.


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