Thaw pastry according to package directions and cut into desired size and shape. Cook as package directs.
While pastry is cooking wash and slice fruit, adding a bit of sugar if fruit seems tart.
Whip cream adding sugar and extracts about halfway to stiff peaks. Add about 1 teaspoon vanilla and ½ teaspoon almond extract to every pint of cream.
After pastry has cooled, cover a bottom shell with cream and berries, top with another pastry layer; add cream and berries, finish with top layer of pastry, small dollop of cream and single whole fruit.
May add mint for garnish.