Strawberry Crescent Roll Shortcake
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Strawberry Crescent Roll Shortcake

1. Sliced fresh strawberries, divided - 2 ½ cups
2. Water - ½ cup
3. White sugar - 3 tablespoons
4. Cornstarch - 1 tablespoon
5. Freshly squeezed lemon juice - 2 tablespoons
6. Refrigerated crescent roll dough (such as Pillsbury® - 1 (8 ounce) package
7. Heavy whipping cream - 2 teaspoons
8. White sugar - 2 teaspoons
9. Whipped cream - 2 cups

How to cook deliciously - Strawberry Crescent Roll Shortcake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

2. Stage

Place 1/2 cup strawberries and water in a food processor and process until smooth.

3. Stage

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.

4. Stage

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.

5. Stage

Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.

6. Stage

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.