One of the benefits of our strawberry harvest, was trying out delicious recipes. In today's post I will share the recipe and photographs for Strawberry Monkey Bread. It was easy and fun to make with the kids. It's also a winning recipe from the first Florida Strawberry Recipe contest.
1/2 cup toasted sliced almonds or pecans
1 (16 ounce) container fresh strawberries, cut into slices (about 2 1/2 cups)
1 1/2 cups sugar, divided
1 teaspoon ground cinnamon
3 (12 ounce) cans refrigerated buttermilk biscuits, cut into fourths
1/2 cup butter (1 stick)
Preheat oven to 350. Spray a 15-cup fluted pan with nonstick cooking spray.
Sprinkle toasted nuts evenly into bottom of prepared pan. Top with 1 cup sliced strawberries.
|Layers of nuts and strawberries|
|Tip: use a plastic storage bag to shake the sugar/cinnamon mixture evenly on the biscuit quarters.|
|sugar, butter and strawberries|
Bake for 40 to 50 minutes, covering pan with aluminum foil to prevent excess browning if necessary. Let cool in pan for 10 minutes. Invert pan onto a serving dish. Serve immediately.
|Fresh Strawberry Monkey Bread|