Description
A delightful combination of gooey sweetness and fruity flavor, perfect for breakfast or dessert.
Ingredients
- 1 pound strawberries (roughly chopped)
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2-3 tubes Grands Southern Homestyle Butter Tastin’ Biscuits (16.3 ounces each)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 3 tablespoons pureed strawberries
- 1 teaspoon vanilla extract
Instructions
- Begin by macerating the strawberries. In a bowl, combine the roughly chopped strawberries with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Let them sit while you prepare the rest of the recipe.
- Open the tubes of Grands Southern Homestyle Butter Tastin’ Biscuits and cut each biscuit into quarters. Toss the biscuit pieces in a bowl with 1 cup of granulated sugar and melted butter until well coated.
- Gradually layer the biscuit pieces in the prepared bundt pan. Add the macerated strawberries between the layers to distribute the flavor evenly.
- Bake the monkey bread in a preheated oven at 350°F for 30-35 minutes, or until golden brown.
- Once baked, let the monkey bread cool for a few minutes before inverting it onto a plate.
- While the bread cools, make the icing. In a mixing bowl, beat together the room-temperature cream cheese, powdered sugar, pureed strawberries, and 1 teaspoon of vanilla extract until creamy.
- Drizzle the icing over the warm monkey bread right before serving.
Notes
For best results, choose fresh strawberries and be careful not to overbake the monkey bread.
