15 Minute Gourmet Strawberry Shortcake Croissants Recipes

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STRAWBERRY SHORTCAKE CROISSANTS



Strawberry Shortcake Croissants image

If you're looking for a fresh new way to showcase an old favorite, check out these ridiculously delicious and easy Strawberry Shortcake Croissants! Easy to prepare, serve, and even better to enjoy!

Provided by Lisa Douglas

Categories     Dessert

Time 10m

Number Of Ingredients 9

1 cup Heavy whipping cream
3 tbsp Powdered sugar
1 tsp Vanilla extract
2 tbsp Cream cheese (optional, but a delicious addition!)
Fresh strawberries
Bakery fresh croissants
A good sharp knife (we have this knife set and love it!)
Hand mixer
Shaker for powdered sugar

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.

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY CRESCENT ROLL SHORTCAKE



Strawberry Crescent Roll Shortcake image

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

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 4

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 47.7 g, Cholesterol 26.2 mg, Fat 19.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 482.1 mg, Sugar 23.1 g

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