Strawberry Monkey Bread
This delicious monkey bread using fresh strawberries will quickly become a family favorite! Perfect for brunch!
Servings: 8 servings
- 2 7.5 ounce tubes of refrigerated biscuits
- 2 cups of sliced strawberries divided
- 1/2 cup of strawberry preserves
- 1 1/2 cups of chopped pecans divided
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 4 tablespoons of butter
- 1/2 teaspoon of cinnamon
Preheat oven to 350. Spray bundt pan generously with cooking spray. Place 1/2 cup of pecans in the pan. Cut biscuits into quarters. Mix granulated sugar and cinnamon in a bowl. Dip each biscuit quarter in the sugar mixture. Place half of the biscuits in the bundt pan. Top biscuits with 1 cup of sliced strawberries.
Warm strawberry preserves in microwave for 20-30 seconds or until it is pourable and pour over strawberries. Place butter in a microwave-safe dish and melt butter in the microwave. Add brown sugar and mix together. Pour half of the brown sugar mixture over the strawberries. Top with 1/2 cup of pecans.
Layer the remaining biscuits on top. Place remaining strawberries and pecans on biscuits and pour remaining brown sugar mixture on top. Bake for 45-50 minutes until done.
If you want to glaze your monkey bread with our cream cheese frosting, let it cool for another 10 minutes, and then add the glaze. For this monkey bread, you'll want to HALF our cream cheese frosting recipe. Half will be plenty for this dish. Place frosting in a ziplock bag, cut off one corner, and drizzle the glaze over the bread. Garnish with sliced fresh strawberries.