Strawberry Crescent Roll Shortcake recipe

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Ingredients

2 ½ cups sliced fresh strawberries, divided
½ cup water
3 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons freshly squeezed lemon juice
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
2 teaspoons heavy whipping cream
2 teaspoons white sugar
2 cups whipped cream

Nutrition Info

392.6 calories
carbohydrate: 47.7 g
cholesterol: 26.2 mg
fat: 19.9 g
fiber: 2.1 g
protein: 5.7 g
saturatedFat: 7.7 g
servingSize: -
sodium: 482.1 mg
sugar: 23.1 g
transFat: : -
unsaturatedFat: : -

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 a food processor and process until smooth.

  3. Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside.

  4. Unroll dough. Place 1 crescent atop another and roll up, starting at the smallest end, to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar.

  5. Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.

  6. Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.

Recipe Yield

4 shortcakes

Recipe Note

An easy and delicious breakfast using fresh berries and refrigerated crescents.

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