15 Minute Gourmet Strawberry Shortcake Croissants Recipes

STRAWBERRY SHORTCAKE CROISSANTS

Steps:

• Add your heavy whipping cream and powdered sugar into a bowl and blend well until peaks form.
• Add in your vanilla extract and beat or whip until well combined.
• Cut your croissants in half.
• Slice your strawberries.
• Fill a piping bag with a frosting tip (if you wish for your whipped cream to be decorative) and pipe the whipped cream onto one sliced side of the croissant.
• Add sliced strawberries to the top of the whipped cream, fanning them out evenly across, and top with the other side of the croissant.
• Sprinkle powdered sugar on top.
• For the decorative croissants with a "Santa hat" on top, slice the top of the strawberry off, frost the cut end of the strawberry with a little extra whipped cream and place it on top of the croissants.
• Pipe a little whipped cream on top for the wooly top to the "hat" and serve.

STRAWBERRY CRESCENT ROLL SHORTCAKE

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.