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 caloriescarbohydrate: 47.7 gcholesterol: 26.2 mgfat: 19.9 gfiber: 2.1 gprotein: 5.7 gsaturatedFat: 7.7 gservingSize: -sodium: 482.1 mgsugar: 23.1 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Crescent Roll Shortcake
Directions
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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.