This strawberry monkey bread is absolutely DELICIOUS!
When strawberries come into season, you may want to try this wonderful dish. This monkey bread is easy, delicious, and a show stopper. The cream cheese glaze goes so well with the strawberries. Make it for a fancy brunch or a weekend breakfast for the family. It’s fabulous anytime!
Ingredients needed for Strawberry Monkey Bread
Refrigerated (canned) biscuits
Fresh sliced strawberries
Recipe Notes: Not a fan of nuts? Just leave them out. Don’t like pecans? You can use walnuts or any other nuts you prefer. You could always add chocolate chips or white chocolate chips, too. I like to always add sliced strawberries to the top of the bread (like in the photos) if I am serving this for a brunch or gathering. You certainly don’t have to.
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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.
Be sure and pin this delicious recipe!
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