Strawberry Shortcake Monkey Bread


  • 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


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.