STRAWBERRY CRESCENT ROLL SHORTCAKE

Strawberry Crescent Roll Shortcake image

An easy and delicious breakfast using fresh berries and refrigerated crescents.

Provided by Yoly

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 50m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 47.7 g, Cholesterol 26.2 mg, Fat 19.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 482.1 mg, Sugar 23.1 g