STRAWBERRY CRESCENT ROLL SHORTCAKE
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
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
STRAWBERRY SHORTCAKE ROLL
Make and share this Strawberry Shortcake Roll recipe from Food.com.
Provided by Bonnie G 2
Categories Dessert
Time 57m
Yield 1 roll, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesn’t have to be a jelly roll pan.
- Preheat the oven to 375, and separate the 4 eggs.
- Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don’t have to wash out the mixer bowl.
- Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
- In a separate bowl combine the flour, salt and baking powder.
- Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
- Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
- Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
- Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream.
Nutrition Facts : Calories 406.7, Fat 25, SaturatedFat 14.5, Cholesterol 174.5, Sodium 178.2, Carbohydrate 41.4, Fiber 3.4, Sugar 26.4, Protein 6.6
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