Strawberry-Shortcake Monkey Bread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make this super simple, summery dessert personal-size for your next patio party.
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
Instructions
Heat oven to 375 °F. Lightly spray 6 mini fluted tube cake pans or regular-size muffin cups with cooking spray.
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.
Dip each biscuit piece into butter; coat each with sugar mixture. Divide biscuit pieces evenly among pans.
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.
Bake 11 to 15 minutes or until dark golden brown. Invert breads onto cooling rack. Serve immediately with strawberries and ice cream.
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