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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
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.
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