An easy and delicious take on strawberry shortcake using crescent roll dough that you can serve for breakfast or dessert.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
393 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Step 2
Place 1/2 cup strawberries and water in a food processor and process until smooth.
Step 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.
Step 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.
Step 5
Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
Step 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.
Ingredients
2 teaspoons white sugar
3 tablespoons white sugar
1 tablespoon cornstarch
2 cups whipped cream
2 tablespoons freshly squeezed lemon juice
2 teaspoons heavy whipping cream
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
