Strawberry Cheesecake Crescent Rolls Recipes

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

Steps:

• 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.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!