Name: Strawberry Crescent Roll Shortcake
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sliced fresh strawberries, divided - 2 ½ cups; Water - ½ cup; White sugar - 3 tablespoons; Cornstarch - 1 tablespoon; Freshly squeezed lemon juice - 2 tablespoons; Refrigerated crescent roll dough (such as Pillsbury® - 1 (8 ounce) package; Heavy whipping cream - 2 teaspoons; White sugar - 2 teaspoons; Whipped cream - 2 cups

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.