Strawberry Crescent Roll Shortcake Recipes

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

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.

STRAWBERRY SHORTCAKE ROLL

Steps:

• Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesn’t have to be a jelly roll pan.
• Preheat the oven to 375, and separate the 4 eggs.
• Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don’t have to wash out the mixer bowl.
• Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
• In a separate bowl combine the flour, salt and baking powder.
• Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
• Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
• Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
• Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream.