Strawberry Short Cake Croissants

Strawberry Short Cake Croissants 4 large croissants 2 tablespoons butter, room temperature 2 teaspoons honey Fresh strawberry Syrup: 1 quart fresh strawberries, sliced 1/2 cup sugar 1/4 cup orange juice Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over very low heat, stirring occasionally, 5 minutes or until warm. Preheat oven to 300 degrees. Mix together honey and butter and brush on tops of croissants. Warm croissants in oven for 5 minutes or until warm. Remove from oven and set aside. Sweetened Whipped Cream: 1/2 cup whipping cream 1 1/2 tablespoons powdered sugar Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Refrigerate until ready to assemble. Split warm Croissants in half lengthwise. Spread strawberry syrup on each half. Arrange strawberries on bottom half of croissant. Top with fresh whipped cream (If you don't have a piping bag, fill a plastic storage bag with whipped cream and snip off the corner). Cover with top half of croissant. You can top with more whipped cream and fresh strawberry syrup if desired. Enjoy! NOTE: In a hurry? use Reddi-Wip in a can or cool whip