Strawberry Croissant Cake
Our take on the classic strawberry shortcake. Easier than shortcake, but just as delicious.
Cut croissants in half and spread butter on each half
Using an electric mixer whip heavy cream, vanilla and powdered sugar until peaks form and store in the refrigerator until ready to use.
Assemble by placing bottom of croissant on a plate, 1/4 strawberries, whipped topping, top of croissant and more whipped topping. Really no wrong way to assemble.
12 croissants, cut in half
butter (I like to use our strawberry butter)
3 cups strawberries, capped and diced
2 cups heavy cream
pinch of salt
2/3 cup powdered sugar
2 tsp. vanilla extract