1 U-Bake Large Puff Pastry, thawed on parchment paper lined baking sheet
1 Cup heavy cream
2 T Sugar
1 Cup fresh raspberries (about 1/2 pound)
Preheat oven to 400 degrees. Score a 3/4 inch border around puff pastry. Transfer to oven and bake about 15 minutes. Using parchment, transfer pastry to a wire rack to cool for 15 minutes.
In a medium bowl, using an electric mixer, beat cream and sugar together until stiff peaks form. Spread onto pastry in an even layer up to the scored border. Top with berries.