I always know when spring time is coming, because I start to see strawberry shortcake everywhere. This simple but so-darn-tasty dessert is a favorite of mine. It’s always easy to make and guaranteed to taste amazing. The traditional way to make it is with a light vanilla sponge, whipped cream and of course fresh juicy strawberries. But you don’t have to stick with tradition all of the time. That’s why this monkey bread is so special. It laughs in the face of regular shortcake because the flavor and taste is so unique.
I used Butter Tastin’ Biscuits for the “cake.” They’re easily chopped up and tossed in an amazing vanilla cinnamon sugar. Strawberry jelly is drizzled over the biscuit before baking. This sweet dessert bread is topped with whipped cream and more strawberries for a perfect brunch treat.
Have all of your ingredients on hand.
Open both cans of biscuits and cut each biscuit into quarters. Transfer to a bowl and toss with the vanilla sugar (1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon ground cinnamon).
Place half of the sugared biscuit chunks into a prepared Bundt cake pan. Add 1 cup of the sliced strawberries and drizzle with the 2 tablespoons of warm strawberry jam—headed in the microwave.
Bake in the oven until golden brown. Serve with fresh whipped cream and the remaining strawberries.