Strawberry Crescent Roll Shortcake

Ingredients

• 2.5 cups sliced fresh strawberries , divided
• 0.5 cups water
• 3 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons freshly squeezed lemon juice
• 1 package refrigerated crescent roll dough , 8 ounce
• 2 teaspoons heavy cream
• 2 teaspoons white sugar
• 2 cups whipped cream

Instructions

1. 1

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

2. 2

   Place 1/2 cup strawberries and water in the bowl of a food processor; pulse until smooth.

3. 3

   Combine 3 tablespoons sugar and cornstarch in a saucepan. Add puréed strawberry mixture; cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups strawberries and lemon juice. Set aside.

4. 4

   Unroll dough. Place 1 crescent roll on top of another; roll up, starting at the small end, to make 4 rolled double crescents. Brush each double roll with 1/2 teaspoon heavy cream and sprinkle each with 1/2 teaspoon sugar.

5. 5

   Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer to a wire rack; cool completely.

6. 6

   Split rolls in half horizontally; fill each with strawberry mixture and top with 1/2 cup whipped cream and crescent roll tops. Top servings with more strawberries mixture.