Strawberry Crescent Roll Shortcake Recipe

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.