Strawberry-Shortcake Monkey Bread

By jodieg

Pillsbury® Grands!® Flaky Layers refrigerated biscuits are tossed with butter and a lemony sugar before being baked to a golden brown perfection and served with vanilla ice cream and fresh strawberries.

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
Preparation time 15mins
Cooking time 30mins

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..


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!