Strawberry-Shortcake Monkey Bread

Blogger Brooke McLay from Cheeky Kitchen creates a dessert Monkey Bread recipe with this Strawberry-Shortcake Monkey Bread. Pillsbury® Grands!® Flaky Layers refrigerated biscuits are tossed with butter and a lemony sugar before being baked to a golden brown perfection and served with vanilla ice cream and fresh strawberries.

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Servings 6

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( 10 ) Ratings

10 Ratings

5 Stars 17%

4 Stars 17%

3 Stars 42%

2 Stars 17%

1 Stars

Member Reviews ( 5 )

cb0c7302-46f6-4119-8c86-d1fe00c277a1

ingredients 7
Prep Time 15 min
Total Time 30 min

Ingredients

1: can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

10: tablespoons butter

1 1/2: cups sugar

2: to 3 teaspoons grated lemon peel (1 medium)

3: tablespoons fresh lemon juice (1 medium)

1: pint (2 cups) fresh strawberries, sliced, tossed with 1 tablespoon sugar

6: scoops vanilla bean ice cream

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Directions

1 Heat oven to 375°F. Lightly spray 6 mini fluted tube cake pans or regular-size muffin cups with cooking spray.
2 Separate dough into 8 biscuits; cut each into quarters. In small microwavable bowl, microwave 3 tablespoons of the butter on High until melted. In second small bowl, mix 1/2 cup of the sugar and the lemon peel.
3 Dip each biscuit piece into butter; coat each with sugar mixture. Divide biscuit pieces evenly among pans.
4 In 1-quart saucepan, mix remaining 7 tablespoons butter, remaining 1 cup sugar and the lemon juice. Heat to boiling over medium-high heat. Drizzle lemon syrup evenly over biscuit pieces in each pan.
5 Bake 11 to 15 minutes or until dark golden brown. Invert breads onto cooling rack. Serve immediately with strawberries and ice cream.

EXPERT TIPS

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Expert Tips

Get Creamy! Looking to lower the calories in this treat? Rather than serving it with ice cream, serve it will a dollop of fat-free whipped cream.

Berry Nice! Substitute fresh or frozen raspberries, blueberries or blackberries in this recipe for a truly delicious treat!

Nutrition Information

Review & Comments

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KarissaMae03

report Posted Jun. 16, 2012 11:57 PM

Even though this may not be on the healthy side. My family loves when I make this and I think it tastes wonderful!

slosh29

report Posted Jun. 5, 2012 1:37 PM

I thought this turned out fine. My brother ate most of what was left. I must be in the minority..I dont go to Pillsubury and expect to find healthy recipes...There are sites out there for that kind of thing.Whether they list the values or not you can reasonably assume it will not be low cal or low fat.Also, biscuits of any type (whether it is refrigerated or the baking mix style they will not turn out like the sponge cake.You need to make cake for that.If you are looking for a spin on the traditional type of recipe,then this is a reasonable take on it.

freaky11572@yahoo.com

report Posted May. 21, 2012 9:03 AM

Regardless of the taste/ease of this this dessert It's over 550 cal and 34 grams of fat per person. Why don't you give the nutritional facts with your recipes so we can make informed decisions?

SusanBNoel

report Posted May. 21, 2012 2:23 AM

Shortcake: 2 cups flour, 4 teaspoons baking powder, 3/4 teaspoon salt, 1 tablespoon sugar, 2 tablespoons butter, 2 tablespoons shortening, 3/4 cup half and half, Melted butter to brush shortcakes. Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Follow the recipe.

joyousdeeous

report Posted May. 20, 2012 4:30 PM

I know this is easy & tastes fine. However, it still tastes like a refrig biscuit and not nearly sweet enough. I'm one of those who prefers sponge cake for shortcake recipes. Any one out there who can suggest a way to sweeten up the biscuits????