15 Minute Gourmet Strawberry Shortcake Croissants Recipes

STRAWBERRY SHORTCAKE CROISSANTS

Steps:

• Add your heavy whipping cream and powdered sugar into a bowl and blend well until peaks form.
• Add in your vanilla extract and beat or whip until well combined.
• Cut your croissants in half.
• Slice your strawberries.
• Fill a piping bag with a frosting tip (if you wish for your whipped cream to be decorative) and pipe the whipped cream onto one sliced side of the croissant.
• Add sliced strawberries to the top of the whipped cream, fanning them out evenly across, and top with the other side of the croissant.
• Sprinkle powdered sugar on top.
• For the decorative croissants with a "Santa hat" on top, slice the top of the strawberry off, frost the cut end of the strawberry with a little extra whipped cream and place it on top of the croissants.
• Pipe a little whipped cream on top for the wooly top to the "hat" and serve.

15 MINUTE GOURMET STRAWBERRY SHORTCAKE CROISSANTS

Steps:

• 1. Clean, and slice strawberries. Add desired amount of sugar and stir. Let sit on counter at room temp. until they become slightly juicy and sugar dissolves.
• 2. Slice a pocket in each croissant, not slicing all the way through. Set aside.
• 3. In glass bowl, whip whipping cream until it begins to thicken. Add 3 T. of confectioners' sugar gradually and 1/2 tsp. vanilla. Beat until stiff peaks form.
• 4. Open croissant and add a generous layer of sweetened whipped cream. Top with strawberries. Close croissant slightly and top with additional berries, whipped cream and a dusting of confectioners' sugar.

STRAWBERRY SHORTCAKES

Steps:

• For cake:
• Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
• Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
• For sauce:
• Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
• Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.