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Red, White, and Blue Crescent Shortcake

A healthy fourth of July inspired berry dessert with pudding.
Servings 8
Author Kathy Hodson


  • 1 can refrigerated crescent rounds you can also use regular crescents, just cut them up into rounds first
  • 1 cup quartered fresh strawberries
  • raspberries
  • blueberries
  • Vanilla Pudding I used sugar free
  • 2 tablespoons sugar or 1 tablespoon sugar blend
  • Whipped Cream


  1. Preheat oven to 375.
  2. Place one crescent round in the bottom of a greased muffin pan, press in bottom and up sides to form crust.
  3. Bake for about 10 minutes.
  4. Use the back of a spoon or the back of a small ice cream scooper to press dough down to form a little cavity.
  5. Let cool.
  6. Blend together strawberries and sugar to make a puree.
  7. Spoon 2 tablespoons of puree over the crescent cups.
  8. Fill crescent cup with pudding.
  9. Sprinkle pudding with desired amount of raspberries and blueberries.
  10. Top with whipped cream.
  11. Garnish with a strawberry star and enjoy!