Strawberry Shortcake Monkey Bread Recipe

Name: Strawberry Shortcake Monkey Bread
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle Butter Tastin'™ refrigerated biscuits; 1/2 cup sugar; 1 teaspoon vanilla; 1/4 teaspoon ground cinnamon; 2 tablespoons strawberry jam or preserves; 2 1/2 cups sliced fresh strawberries; 1 cup whipping cream

Ingredients

2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle Butter Tastin'™ refrigerated biscuits
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons strawberry jam or preserves
2 1/2 cups sliced fresh strawberries
1 cup whipping cream

	PREP TIME 10m	COOK TIME 1h25m	TOTAL TIME 1h35m
YIELD 12 servings

Instructions

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray or grease with butter.
Separate dough from 2 cans Pillsbury™ Grands!™ Homestyle Butter Tastin’™ refrigerated biscuits into 16 biscuits. Cut each biscuit into quarters; place in large bowl. In small bowl, stir together 1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon ground cinnamon. Sprinkle sugar mixture over biscuit pieces in bowl; toss to coat.
Add 1 cup of the sliced fresh strawberries; toss again. Transfer half of biscuit mixture to pan.
In small microwavable bowl, microwave 2 tablespoons strawberry jam on High 10 seconds; stir. Drizzle over biscuit pieces. Add remaining biscuit pieces to pan.
Bake 30-40 minutes. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
Just before serving, in medium bowl, beat 1 cup whipping cream with electric mixer until soft peaks form. Spread cream over top of monkey bread. Garnish with remaining 2 cups sliced fresh strawberries. Serve immediately.