If you’ve followed us for very long, then you already know we are big fans of dumplings. Whether they’re made completely from scratch or using a quick and easy shortcut recipe, nothing can compare to a delightfully rich and carb-filled dumpling. Diets be darned, they’re worth every calorie! The classic crescent roll approach is one of our very favorites, but we had never made it with strawberries and it was high time we remedied that. The resulting Strawberry Dumpling recipe is out-of-this-world tasty and makes for the perfect summertime dessert!
The combination of juicy berries and buttery pastry is nothing short of indulgent, especially when they’re baked in a rich homemade sauce. We’ve used fresh berries in this recipe, but you could use frozen in the off season, just make sure to thaw and drain them before assembling the dumplings.
Another important note: Take care to pour the soda around the dumplings and not on top of the dough so the tops stay nice and crispy. The mix of the butter sauce and soda will bubble up when first added, and then bake into caramel-y perfection.
INGREDIENTS
2 ( 8 oz) cans crescent roll dough
1 1/2 cups sliced fresh strawberries, divided
¾ cup butter
1 ¼ cup brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 teaspoons lemon juice
1 cup 7Up or Sprite soda
PREPARATION
Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
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