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Strawberry Shortcake Monkey Bread

(4)
  4 reviews
  • 10 min prep time
  • 1 hr 35 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
    119
  • Facebook
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  • Save
    2K
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Granny’s shortcake recipe has nothing on these cinnamon-sugar biscuits baked with a sweet jam center.

Gerry Speirs Gerry Speirs
May 20, 2015

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

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray or grease with butter.
  • 2 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.
  • 3 Add 1 cup of the sliced fresh strawberries; toss again. Transfer half of biscuit mixture to pan.
  • 4 In small microwavable bowl, microwave 2 tablespoons strawberry jam on High 10 seconds; stir. Drizzle over biscuit pieces. Add remaining biscuit pieces to pan.
  • 5 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.
  • 6 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.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray or grease with butter.
  • 2 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.
  • 3 Add 1 cup of the sliced fresh strawberries; toss again. Transfer half of biscuit mixture to pan.
  • 4 In small microwavable bowl, microwave 2 tablespoons strawberry jam on High 10 seconds; stir. Drizzle over biscuit pieces. Add remaining biscuit pieces to pan.
  • 5 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.
  • 6 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.

Expert Tips

Drizzle some of the extra strawberry jam over the cake when serving for an easy strawberry sauce.

To serve, use a serrated knife to slice into pie-shaped pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280.6
% Daily Value
Total Fat
7.8g
12%
Saturated Fat
3.3g
16%
Cholesterol
11.1mg
4%
Sodium
642.3mg
27%
Total Carbohydrate
49.2g
16%
Dietary Fiber
0.7g
3%
Sugars
18.4g
Protein
5.7g
% Daily Value*:
Vitamin C
30%
30%
Calcium
1.30%
1%
Iron
8.80%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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