Strawberry-Shortcake Monkey Bread

By ldelmas

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

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

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.