These Strawberry Dumplings served with a scoop of vanilla ice cream are perfect for spring and summer. Crescent rolls filled with strawberries and baked in butter & brown sugar sauce. They’re the perfect balance between soft and crispy!
Do you like apple dumplings? If your answer is yes, then you must take some time and look at my presentation of this interesting and a very tasty remake of a classic treat which is a favorite for all of us.
When I made my first Apple Dumplings last year, not only did they become a staple diet in our household, they are one of the most popular recipes on my blog. Quickly, they had competition – Perfect peach dumplings! And really, whichever fruit you use, you simply must love dumplings! Crescent rolls are baked in a sauce made with a lot of butter and brown sugar spiced up with vanilla and cinnamon, they really get an interesting and tasty texture. The downside of the roll stays soft and juicy and the top becomes crispy and irresistible.
Since after apples, my experiment with peaches went better than good, it was only a question of what was the next fruit to use. Since the season of juicy strawberries is at it’s peak, it was only logical that I chose them. In reality, in the beginnig, I did have some doubts of how it would all come out, will I be disappointed by the combination with strawberries after the fantastic Peach and Apple dumplings.
1 can of crescent rolls (8 count)
1 pint of fresh strawberries, hulled and halved
1/4 cup granulated sugar