- 3 cups fresh strawberries, hulled and thinly sliced
- 1 cup fresh blueberries
- 6 Tbsp powdered sugar, divided
- 1 lemon, zested and juiced
- 1 (14 oz) sheet puff pastry, thawed
- 1 1/2 cups heavy cream
- 2 Tbsp vanilla bean paste or extract
- 1 Tbsp minced fresh mint leaves
In a medium bowl, toss strawberries and blueberries with 2 tablespoons sugar and zest and juice from lemon. Refrigerate for 30 minutes.
Meanwhile, line a rimmed baking sheet with parchment paper. Unfold pastry on a flat surface, roll it to a 12” x 15” rectangle and cut into three even 12” x 5” rectangles. Transfer to prepared baking sheet and freeze, 20-25 minutes.
Preheat oven to 425°.
Dust puff pastry with 2 tablespoons sugar. Cover pastry with a wire baking rack to prevent puffing as pastry cooks. Bake until golden brown, 22-25 minutes. Remove rack and let cool.
In the bowl of a stand mixer fitted with the whisk, beat cream until soft peaks form, 3-5 minutes. Add vanilla and remaining 2 tablespoons sugar and whisk until stiff peaks form. Fold in mint leaves.
Place a spoonful of whipped cream in center of a rectangular platter and top with one sheet of puff pastry. Spoon over half of whipped cream in center leaving about 1″ clear around edges. Arrange about 1/3 of fresh berries on top of cream in rows. Top with another sheet of pastry and repeat with remaining cream and another 1/3 of berries. Add last piece of pastry glaze-side up. Top with remaining berries and serve immediately.