This strawberry crescent roll shortcake recipe is an easy and delicious breakfast or dessert using refrigerated crescent roll dough and fresh strawberries.
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 the bowl of a food processor; pulse until smooth.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer to a wire rack; cool completely.
Step 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.
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®
