Strawberry Shortcake Monkey Bread

Prep time: 10 min. 
Total time: 1 hr.  35 min. 
Ingredients: 7 
Serves: 12

Ingredients

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               

Preparation:   

Step 1 

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray or grease with butter.

Step 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.

Step 3

Add 1 cup of the sliced fresh strawberries; toss again. Transfer half of biscuit mixture to pan.

Step 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.

Step 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.

Step 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.

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