Forget cake! I want these as my birthday treat this year.
This sweet Strawberry Dumplings recipe wraps fresh strawberry slices inside flaky crescent roll dough, then bakes them in a warm, buttery cinnamon-sugar sauce that’s finished with a splash of soda for extra moisture and lift.
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Strawberry Dumplings
Ingredients:
| Ingredient | Quantity |
| Crescent roll dough | 2 cans (8 oz each) |
| Sliced fresh strawberries | 1 1/2 cups |
| Butter | 3/4 cup |
| Brown sugar | 1 1/4 cup |
| Vanilla | 2 teaspoons |
| Cinnamon | 1 teaspoon |
| Lemon juice | 2 teaspoons |
| 7Up or Sprite soda | 1 cup |
How To Make Strawberry Dumplings:
- Step 1: Preheat Oven and Prep Strawberries: Preheat oven to 350°F (175°C). Wash and slice the 1 1/2 cups strawberries. Set aside 1 cup for filling and 1/2 cup for topping.
- Step 2: Roll Dumplings: Unroll the 2 cans crescent roll dough and separate into triangles. Place a few strawberry slices (from the 1 cup reserved filling) at the wide end of each triangle. Roll up the dough, tucking in the sides to seal the strawberries inside. Place the rolled dumplings in a greased 9×13-inch baking dish.
- Step 3: Make Sauce: In a medium saucepan, melt 3/4 cup butter over medium heat. Add 1 1/4 cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, and 2 teaspoons lemon juice. Stir until the sugar is dissolved and the mixture is smooth. Pour the sauce evenly over the strawberry-filled dumplings in the baking dish.
- Step 4: Bake: Carefully pour the 1 cup 7Up or Sprite around the edges of the baking dish (do not pour directly over the dumplings). Bake for 35-40 minutes, or until the dumplings are golden brown and the sauce is bubbling.
- Step 5: Serve: Let the dumplings cool slightly before serving. Top with the remaining 1/2 cup sliced strawberries. Enjoy with vanilla ice cream or whipped cream, if desired.
