15 Minute Gourmet Strawberry Shortcake Croissants Recipes
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
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- Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring constantly. Stir in liqueur. Cool 10 minutes. Stir in remaining 2 cups strawberries and enough food color for desired red color. Refrigerate until serving time.
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