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An easy and delicious breakfast using fresh berries and refrigerated crescents.

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
4
Yield:
4 shortcakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

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  • 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.

Cook's Notes:

Fresh croissants can be used in place of refrigerated crescents.

Swap out the strawberries for raspberries, blueberries, blackberries or any other berries.

Nutrition Facts

393 calories; protein 5.7g; carbohydrates 47.7g; fat 19.9g; cholesterol 26.2mg; sodium 482.1mg. Full Nutrition
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