Wednesday, March 21, 2012

Strawberry Monkey Bread Recipe

Hopefully you didn't miss Monday's post about my recent experience picking strawberries.  Here's the link if you missed it. 

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.

Yummy goodness!

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 
In a small bowl combine 1/2 cup sugar and cinnamon.  Dredge biscuit quarters in sugar mixture.  Layer half of biscuit quarters over strawberries in prepared pan.  Top evenly with 1 cup sliced strawberries.  Layer remaining biscuit quarters over strawberries.  Set aside.

Tip: use a plastic storage bag to shake the sugar/cinnamon mixture evenly on the biscuit quarters.
In a small saucepan, combine remaining 1/2 cup strawberries, remaining 1 cup sugar, and butter.  Bring to a boil over medium-high heat.

sugar, butter and strawberries
 Pour over biscuit quarters in pan.

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


  1. I love the simplicity of the recipe. Looks like I'll be enjoying some strawberry monkey bread this weekend.

    1. Hope,

      Your kids will enjoying helping you make this recipe. It is awesome!


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