Preheat the oven to 180 C.
Roll each sheet of dough up to 2 mm thick. Cut them into 4 equal squares. Cover the baking sheet with baking paper.
Bake the dough in turns. Each for 7-10 minutes.
When baking, layers of dough will rise well. If desired, divide each of them into 2 more parts. So the puff cake is soaked in cream faster.
Cool the cream and whisk them until thick sour cream. Then, continuing to beat, gradually introduce condensed milk.
Put the first cake on a plate and brush with cream. Lay a small amount of blueberries on top of the cream, spreading the berries throughout the cake.
Cover the top with a second crust, grease it with cream and put raspberries on it. Alternate layers until all cakes are over. Lubricate the upper crust of the dough with cream. Try to grease the cream and sides of the cake. If you have a little dough left when baking or slicing shortcakes, grind the leftovers with a knife and sprinkle the cake on them.
Put the cake in the refrigerator for 6 hours, so that all the cakes are well saturated with cream and the aroma of fresh berries.