Strawberry Shortcake Monkey Bread

Name: Strawberry Shortcake Monkey Bread
Cook time: 45 min
Ingredients: 2 (16.3-ounce) cans refrigerated homestyle biscuits; 3/4 cup sugar; 1/2 teaspoon ground cinnamon; 2 cups sliced fresh strawberries plus 5 whole, cut in half for garnish; 1 teaspoon vanilla extract; 1 1/2 cups frozen whipped topping, thawed

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Cook Time: 45 minutes

Author : Ginsburg Enterprises

Ingredients

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2 (16.3-ounce) cans refrigerated homestyle biscuits3/4 cup sugar1/2 teaspoon ground cinnamon2 cups sliced fresh strawberries plus 5 whole, cut in half for garnish1 teaspoon vanilla extract1 1/2 cups frozen whipped topping, thawed

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Instructions

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Step 1

Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.

Step 2

Cut each biscuit into 6 pieces and place in a large bowl. In a small bowl, combine sugar and cinnamon; sprinkle over biscuits and toss gently until evenly coated. Add sliced strawberries and vanilla to biscuits and toss gently. Evenly place biscuit mixture in Bundt pan.

Step 3

Bake 45 to 50 minutes, or until golden brown and dough is cooked in center. Cool 10 to 15 minutes, then invert onto a platter. Cool completely. When ready to serve, dollop with whipped topping and garnish with strawberry halves.