Lemon Berry Sponge Cakes

In a stand mixer with the whisk attachment mix one cup heavy cream with the instant lemon pudding and lemon zest. Whisk on high speed until mixture thickens. Remove the mixture from the bowl put into a pastry bag and place in fridge.

Rinse out the bowl and wash whisk. Add one cup heavy cream, vanilla, and sugar. Whisk on high speed until stiff peaks form. Put mixture in a pastry bag and place in fridge.

Lay out the sponge cakes on a platter, snip the end of the lemon cream filled pastry bag. Pipe even amounts of the lemon cream on each sponge cake. Next evenly place strawberries and blueberries on each sponge cake. Snip the end of the pastry bag filled with whipped cream and pipe even amounts over the berries and lemon cream. Sprinkle with remaining zest and serve immediately.