If you’ve been following us for a while, you’ll know we love dumplings. Nothing beats a deliciously rich and carb-filled dumpling, whether made from scratch or with a quick and easy shortcut method.

Darn diets, they’re worth every calorie! The basic crescent roll method is one of our faves, but we’d never tried it with strawberries before, and it was high time we did. The finished Strawberry Dumpling dish is out of this world delicious and makes the ideal summer treat!

The mix of juicy berries and buttery pastry is decadent, especially when baked in a thick homemade sauce. In this recipe, we used fresh berries, but you could use frozen in the off season; just be sure to thaw and drain them before assembling the dumplings.

Another crucial note: Pour the soda around the dumplings rather than on top of the dough to keep the tops crispy. When the butter sauce and soda are combined, they will bubble up and then bake into caramel-y magnificence.

INGREDIENTS
2 cans crescent roll dough (8 oz)
14 cup butter 1 1/2 cups chopped fresh strawberries
1 quart brown sugar
2 tsp vanilla extract
1 teaspoon ground cinnamon
2 tbsp. lemon juice
1 cup 7-Up or Sprite

Preheat the oven to 350°F and butter a 913-inch baking dish lightly.
Divide the crescent dough into triangles. Set aside 1/2 cup of the strawberries for the sauce. Place a tablespoon of strawberries at the base of each triangle, then wrap dough over them and press the corners to seal. Place the dumplings in the prepared baking dish in an even layer.
In a medium-sized microwave-safe bowl, melt the butter with the remaining strawberries. Mash strawberries with a fork to a jam-like consistency. Combine brown sugar, vanilla, cinnamon, and lemon juice in a mixing bowl. Distribute the mixture evenly over the dumplings.

4.Pour the soda between the dumplings (not on top).

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5.Bake for 33-36 minutes, or until the top is brown. Serve with ice cream or whipped cream while still warm.

Enjoy!!