Berries 'n Cream Torte

1 c. butter, softened

1 c. sugar

2 eggs

2 cups all-purpose flour

2 t. baking powder

½ t. salt

FILLING:

½ c. sugar

4 ½ t. confectioner’s sugar

4 ½ t. cornstarch

3 c. heavy whipping cream

4 c. sliced fresh strawberries

2 c. fresh blueberries

2 c. fresh raspberries

In a large mixing 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 ¾ inch circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within ¼ in. of edge. Bake at 350 degrees 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 mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1 ½ 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.