Preheat the oven to 350 degrees and lightly grease a 9x13-inch baking dish.

Separate the crescent dough triangles on a flat surface (lightly floured so they won’t stick).

Wash, dry, and slice the strawberries. Divide them, setting aside 1 cup for the sauce.

On each crescent triangle, spread 1 tablespoon of Nutella, and then place a spoonful of sliced strawberries.

Next, wrap dough up and around, pinching to seal the edges, to make a dumpling. Place the dumplings in a prepared baking dish. You should have 16.

Add butter and remaining 1 cup of strawberry slices to a bowl and heat until butter has melted. You can do this on the stovetop or microwave.

Mash strawberries into the butter, into a jam-like consistency, using a fork. Stir in dark brown sugar, vanilla paste, almond extract, cinnamon, and lemon juice. Pour mixture evenly over the dumplings in the pan.

Next, pour the soda over the dumplings, in between the rows. Do not pour over the top.

Bake for 40 minutes or until golden brown. Make sure the crescent rolls are cooked through and nice and brown.

Serve warm, right away, with a small scoop of ice cream.