Strawberry Crescent Roll Shortcake

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

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®
• 0.5 cup water
• 2.5 cups sliced fresh strawberries, divided

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.