A delicious play on the popular Strawberry Shortcake using the croissant pastry. Plus, this particular recipe is sugar free. However, you can make this with sugar if preferred.
Remove hulls from strawberries and cut the strawberries in half, preserving a few for garnishing.
Add butter to a pan on the stove on medium heat. Allow butter to melt and add in the strawberries and sweetener.
Allow strawberries to cook until softened and a thick sauce forms from the cooked berries. Set aside and allow sauce to cool.
Meanwhile in a preheated oven at 350 degrees, toast and warm the croissants for 5 minutes. Remove from heat and partially slice the croissants in half.
In a mixing bowl, blend together the cream cheese, powdered sugar and vanilla until mixture is smooth.
In a chilled bowl, using a hand mixer whip the heavy cream until it starts to thicken slightly. Then add the powdered sugar and vanilla. Continue mixing on high speed until stiff peaks form.
Spread cream cheese on lower lid of split croissants.
Next, top the cream cheese with the strawberry sauce.
Close croissant tops and garnish with a dollop of whipped cream and strawberries.
Drizzle any remaining strawberry sauce over the croissants and enjoy!
Whenever possible, use organic ingredients.