A quick and delectable breakfast with fresh berries and crescents from the refrigerator.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 shortcakes |
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
Instructions
- 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.
- Fresh croissants can be used in place of refrigerated crescents.
- Swap out the strawberries for raspberries, blueberries, blackberries or any other berries.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 482 mg |
| Sugars | 23 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |