Preheat oven to 375 degrees.

Put strawberries in a saucepan on the stove.

Add 1/4 honey simple syrup or your favorite sweetener to taste.

Reduce the strawberries until they are cooked but still have form and the juices have reduced.

If the strawberries are done to your liking, but you have excess juice, strain it off.

Add the whiskey.

Set aside to cool.

While the strawberries are cooling. Assemble the dough.

Unroll the crescent dough and separate it into 16 triangles.

Arrange the triangles in a circle on a greased pizza stone or cookie sheet with parchment paper.

Triangles should be assembled with the wide portion of the triangle overlapping in the middle of the circle, and the short end on the outside.

Gently roll the wide ends toward the center, leaving about a 5” round opening in the center of the stone. You can put a bowl in the middle to judge the diameter and roll towards it.

Brush two tablespoons melted butter on the dough.

Sprinkle the cinnamon and sugar on the dough.

Spread the strawberries evenly on the wide portion of the dough, not too close to the center.

Bring the points of the dough triangles up over the filling and tuck the tips under the dough at the center to form a ring.

Whip the egg and water together in a small bowl. Brush the mixture on the dough to give it a richer color and sheen.

Bake for 25-30 minutes or until golden brown. Remove from oven when done and set aside for 15 minutes to cool.

While the cake is cooling, mix the frosting ingredients, minus the sprinkles in a small bowl. Add additional cream to make the frosting thin enough to drizzle, but thick enough to stay on the cake.

When the cake is cool, drizzle the frosting on the cake. Sprinkle the colored sugar on the cake.

Serve.