Berry and Cream Cups

Ingredients

• 1 (10 oz.) package frozen puff pastry shells
• 8 ounces fresh strawberries, hulled and halved
• 1 (6 oz.) container
• fresh blackberries
• or blueberries,
• picked over
• 1 (6 oz.) container
• fresh raspberries,
• picked over
• 3 tablespoons confectioners'
• sugar
• 1 tablespoon fresh lemon
• juice
• 1 cup heavy cream

Preparation

1. Preheat oven to 400°F. Place pastry shells onto a parchment-lined baking sheet. Bake until golden brown and raised, 20 to 25 minutes. With a fork, remove pastry shell tops and soft pastry below to form a well. Return bottoms to oven to bake centers, 4 to 5 minutes. (Reserve tops for another use. Shells can be baked 1 day ahead; reheat for 3 to 5 minutes at 375°F).
2. Mix berries with 1 Tbsp. confectioners' sugar and lemon juice. Set aside.
3. Using an electric mixer, whip cream and remaining 2 Tbsp. sugar until semifirm peaks form, 3 to 4 minutes.
4. Fill pastry shells evenly with berries. Top with a heaping spoonful of whipped cream and serve.