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Strawberry-Shortcake Monkey Bread

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By Brooke McLay
Updated May 11, 2021
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Make this super simple, summery dessert personal-size for your next patio party.

Strawberry-Shortcake Monkey Bread

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Lightly spray 6 mini fluted tube cake pans or regular-size muffin cups with cooking spray.
  • Step 
    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.
  • Step 
    3
    Dip each biscuit piece into butter; coat each with sugar mixture. Divide biscuit pieces evenly among pans.
  • Step 
    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.
  • Step 
    5
    Bake 11 to 15 minutes or until dark golden brown. Invert breads onto cooling rack. Serve immediately with strawberries and ice cream.

Nutrition

No nutrition information available for this recipe

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