Strawberry Crescent Roll Shortcake
Use crescent roll dough to make a quick and delectable strawberry shortcake that can be served for breakfast or dessert.
Set the oven to 325 degrees Fahrenheit (165 degrees C).
Use parchment paper to cover a baking sheet.
In a food processor, blend 1/2 cup strawberries with water until smooth.
In a saucepan, mix 3 tablespoons of sugar and cornstarch.
Add strawberry puree.
About 5 minutes of stirring and cooking should thicken the strawberry sauce.
Add the lemon juice and the remaining 2 cups of strawberry slices.
Raise the dough.
To make 4 double-rolled crescents, stack 1 crescent on top of another and roll up beginning at the smallest end.
Each roll should be brushed with half a teaspoon of heavy whipping cream and dusted with half a teaspoon of sugar.
Bake crescents for 20 to 25 minutes, or until golden brown.
Transfer to a wire rack and allow to fully cool.