Strawberry Crescent Roll Shortcake

Name: Strawberry Crescent Roll Shortcake
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
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

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 4

Cost: $6.54 /serving

Author : Yoly

Ingredients

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2 ½ cups sliced fresh strawberries, divided½ cup water3 tablespoons white sugar1 tablespoon cornstarch2 tablespoons freshly squeezed lemon juice1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®2 teaspoons heavy whipping cream2 teaspoons white sugar2 cups whipped cream

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Instructions

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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.