Strawberry Crescent Roll Shortcake
Course: DesertsCuisine: EuropeanPrep Time
15 mins
Cook Time
20
minutesAdditional Time
15
minutesTotal Time
50 mins
Servings
4
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
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 cup strawberries and water in a food processor and process until smooth.
- 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.
- 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.
- Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
- 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.
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