One of my favorite summer desserts is strawberry shortcake! You’ll love this easy version and the glaze is ah-may-zing!!
WARNING: not a low-fat dessert, get your exercise in 1st, then enjoy!! J
3 tablespoons of sugar
1 tablespoon cornstarch
2 ½ cups of sliced fresh strawberries
½ cup water
2 tablespoons of orange juice
1 (8-oz.) can Pillsbury refrigerated crescent dinner rolls
1 egg white, slightly beaten
2 teaspoons sugar
1 cup frozen whipped topping, thawed
Fresh mint leaves for garnish
Preheat oven to 325 degrees
In a small saucepan, combine 3 tablespoons sugar and cornstarch. In a blender container or food processor bowl with metal blade, combine 1/2 cup of the strawberries and the water; puree until smooth. If desired, strain to remove seeds.
Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring constantly. Stir in orange juice. Cool 10 minutes. Stir in remaining 2 cups strawberries. Refrigerate until serving time.
Lightly grease cookie sheet. Separate dough into 8 triangles. For each roll, place 2 triangles together, one on top of the other; press all edges together to seal. Roll up, starting at shortest side of triangle and rolling to opposite point. Place point side down on greased cookie sheet. Brush each roll with egg white. Sprinkle evenly with 2 teaspoons sugar.
Bake for 20 to 25 minutes or until rolls are golden brown. Remove from cookie sheet; cool 15 minutes. Split rolls horizontally; place on individual dessert plates. Fill and top each with strawberry mixture and whipped topping, garnish with fresh mint – oh yea!!
Recipe modified from Pillsbury