Thursday, May 30, 2013

Strawberry Shortcake

Summer means strawberries, which means another excuse to make a dessert. Or, something like that. This strawberry shortcake is easy to whip up  and will definitely be a crowd-pleaser for your summer get-together...or just for yourself.

3 cups strawberries (rinsed and sliced into bite-sized pieces)
1/2 cup water
1 tbsp corn starch
3 tbsp white sugar
2 tbsp Triple Sec (orange liqueur) or orange juice
1 can crescent rolls (I used Pillsbury Reduced Fat)
1 egg white, beaten
2 tbsp white sugar
Whipped topping (About 1 cup or however much you want. I used Fat Free Cool Whip, could also use regular whipped cream or make your own)

Puree 1 cup strawberries and water in blender or food processor. In a saucepan, mix corn starch and 3 tbsp white sugar. Cook over medium-high heat, stirring constantly, until mixture thickens (about 5 minutes). Mix in liqueur and let cool. Stir remaining 2 cups of strawberries and refrigerate.

Pre-heat oven to 325F. Grease cookie sheet. Unroll and separate crescent rolls, press 2 triangles together (so 8 pre-cut rolls become 4 big rolls). Roll up as directed on package. Brush top with egg white, sprinkle sugar. Bake for 20 minutes or until golden brown.

Let cool for a few minutes then cut rolls in half. Stuff with strawberry mixture and cool whip. Less is not more, here, so pile it all on!

Enjoy :)

Adapted from this recipe


  1. I love strawberry shortcake!!!

  2. OMG that looks so good..why do you do this to me!! All your amazing recipes1

  3. yummm!! that looks sooo delicious!!

    just came across your blog, now following you on bloglovin, would love it if you followed us back :)

    we can also follow each other on GFC, twitter and fb if you like?

  4. Yummy! I wish I had this right now for desert!


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