Strawberry Crescent Roll Shortcake
Description
This strawberry crescent roll shortcake recipe is an easy and delicious breakfast or dessert using refrigerated crescent roll dough and fresh strawberries.
Ingredients
•
2 1/2 cups sliced fresh strawberries, divided
•
1/2 cup water
•
3 tablespoons white sugar
•
1 tablespoon cornstarch
•
2 tablespoons freshly squeezed lemon juice
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1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
•
2 teaspoons heavy whipping cream
•
2 teaspoons white sugar
•
2 cups whipped cream
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2
Place 1/2 cup strawberries and water in the bowl of a food processor; pulse until smooth.
3
Combine 3 tablespoons sugar and cornstarch in a saucepan. Add puréed strawberry mixture; cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups strawberries and lemon juice. Set aside.
4
Unroll dough. Place 1 crescent roll on top of another; roll up, starting at the small end, to make 4 rolled double crescents. Brush each double roll with 1/2 teaspoon heavy cream and sprinkle each with 1/2 teaspoon sugar.
5
Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer to a wire rack; cool completely.
6
Split rolls in half horizontally; fill each with strawberry mixture and top with 1/2 cup whipped cream and crescent roll tops. Top servings with more strawberries mixture.