1. Preheat oven to 350 degrees.
2. Roll thawed puff pastry dough into 15 by 12 inch sheet. Cut into three 5×12 inch rectangles. Poke each rectangle with a fork several times.
3. Bake puff pastry rectangles on a parchment lined baking sheet for about 25-28 minutes or until golden brown. Place on wire rack to cool completely.
4. In a stand mixer, whip heavy whipping cream until soft peaks form.
5. Slowly whip in sugar and 1 teaspoon lemon zest until stiff peaks form.

To construct:

1. Plate one layer of puff pastry. Top with ⅓ whipped cream. Sprinkle on strawberries and blueberries and gently press into the whipped cream to make sure they stay in place.
2. Top with another layer of puff pastry and gently press into previous layer to ensure it sticks to the whipped cream. Top new layer with more whipped cream and berries.
3. Top with last ⅓ of puff pastry, remaining whipped cream and last of the berries.
4. Sprinkle on last 1 teaspoon of lemon zest for garnish.
5. Chill for up to 4 hours before serving, or serve immediately.