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Strawberry-Shortcake Monkey Bread

Strawberry-Shortcake Monkey Bread
  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 6
Make this super simple, summery dessert personal-size for your next patio party.
By Brooke McLay
Updated May 11, 2021


  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 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.

  • 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!

No nutrition information available for this recipe
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