Name: Strawberry Crescent Roll Shortcake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2.5 cups sliced fresh strawberries, divided; 0.5 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

Ingredients

2.5 cups sliced fresh strawberries, divided
0.5 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

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.

Enjoy your meal!