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Strawberry-Shortcake Monkey Bread

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Strawberry-Shortcake Monkey Bread
Make Cozy Weekend Mornings Extra Sweet with Pillsbury's Monkey Bread Pull-Apart Kit
  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 6
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Make this super simple, summery dessert personal-size for your next patio party.
By Brooke McLay
Updated May 11, 2021

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Berry Nice! Substitute fresh or frozen raspberries, blueberries or blackberries in this recipe for a truly delicious treat!

Nutrition Information

No nutrition information available for this recipe
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