Preheat oven to 350-degrees. Butter a 9" x 13" baking dish; set aside.

Wash strawberries and cut lengthwise into quarters for smaller berries or eighths for larger berries.

Separate crescent dough into triangles (Eight per can). I recommend working with only one can at a time.

Put four or five strawberry slices on large end of each dough triangle and roll up, ending with narrow end. Place close together in two rows in buttered baking dish.

Over medium heat in a small sauce pot, melt the butter.

When butter has melted, turn off heat and add sugar. Stir briefly. The butter and sugar do not blend well together, but that is okay. The sugar should still be quite granulated. You are not looking for a smooth mixture. While the 'dumplings' bake, the sugar will form a slightly crispy coating on top of the dough. Sooooo good.

Stir vanilla or almond extract into the butter/sugar mixture. Pour evenly over the dumplings.

Pour the Mountain Dew around the edges of the baking dish. Sprinkle dumplings with cinnamon, to taste.

Bake at 350-degrees F for 40 minutes or until golden brown. Serve warm with ice cream, if desired. Pour some of the pan juices over the dumplings before serving.