Strawberry-Shortcake Monkey Bread

Make this super simple, summery dessert personal-size for your next patio party.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 6

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
  • 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.
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