Strawberry Crescent Roll Shortcake

Ingredients

• sliced fresh strawberries (2.5 cups)
• water (0.5 cup)
• white sugar (3 tablespoons)
• cornstarch (1 tablespoon)
• freshly squeezed lemon juice (2 tablespoons)
• refrigerated crescent roll dough (1 (8 ounce) package)
• heavy whipping cream (2 teaspoons)
• white sugar (2 teaspoons)
• whipped cream (2 cups)

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. Place 1/2 cup strawberries and water in a food processor and process until smooth.
3. 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. 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. Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
6. 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

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 393
• fat: 20 g
• sats: 8 g
• carbs: 48 g
• fibre: 2 g
• protein: 6 g
• salt: 0 g