This berry cream pastry cake features layers of baked puff pastry, whipped cream, and juicy mixed berries, easy to make and visually stunning.

1 sheet puff pastry, thawed

1 cup heavy cream

1/3 cup powdered sugar (plus more for dusting)

1 tsp vanilla extract

1 tsp lemon zest (optional)

1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)

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1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Cut puff pastry into 3 equal rectangles.

3. Bake for 15–18 minutes or until golden brown. Let cool.

4. Whip cream with powdered sugar, vanilla, and lemon zest until stiff peaks form.

5. Place one pastry layer on a platter. Spread with whipped cream and top with berries.

6. Repeat with second layer.

7. Top with final pastry layer and dust with powdered sugar.

8. Chill 1 hour before slicing with a serrated knife.

Use stabilized whipped cream for longer hold.

Add berry jam between layers for extra flavor.

Best assembled within 4 hours of serving.