Wash, de-stem, and slice the strawberries. Mix the strawberries in a medium bowl with the sugar.

Cover and refrigerate for at least one hour.

Heat the oven to 375 degrees.

When the strawberries are ready, drain the berries from their juice. Reserve the juice in a separate container. Combine all filling ingredients and add 2 tsp strawberry juice to it. Mix well.

Lay out crescent dough on an ungreased cookie sheet. Slice the dough sheet into six large squares. Stuff each square with a large mound of strawberry filling. Fold the dough square into a triangle shape around the stuffing. Use your fingers to pinch around two edges of the triangle. Dust with cinnamon (optional) and bake for 10-13 minutes or until golden brown.

Serve warm with drizzled frosting. Garnish with lemon zest and sliced strawberries.