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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Chocolate Chip-Strawberry Shortcakes

Prep time: 10 min. 
Total time: 60 min. 
Ingredients: 3 
Serves: 6 

Ingredients

1 package Pillsbury™ Simply…™ refrigerated chocolate chip cookies

1 1/2 to 2 cups whipped topping

1 1/2 cups sliced fresh strawberries 

Preparation: 

Step 1 Bake cookies as directed on package. Remove from cookie sheet to cooling rack; cool completely.

Step 2 To make shortcakes, top 6 cookies with whipped topping. Arrange a few strawberry slices on top of whipped topping. Top with remaining cookies

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Strawberry Shortcakes

Prep time: 30 min. 
Total time: 30 min. 
Ingredients: 8 
Serves: 5 

Ingredients

Biscuits

1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)

2 tablespoons butter or margarine, melted

1/4 cup sugar

Strawberry Mixture

1 1/2 pints (3 cups) fresh strawberries, sliced

1/3 cup sugar

Whipped Cream

1/2 cup whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla, if desired     

Preparation:

Step 1 Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Step 2 Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 

Step 3 In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

Step 4 To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture

   

Expert Tips

One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.

For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.

Just before baking, sprinkle the biscuits with decorator sugar crystals.

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