If you’re ready to meet your new favorite way to celebrate strawberry season, let me introduce you to Strawberry Monkey Bread. This playful twist on traditional monkey bread is bursting with juicy berries, warm vanilla, and a decadent cream cheese frosting that will have everyone clamoring for seconds. Imagine tender butter biscuit bites wrapped around macerated strawberries, baked until golden and bubbling, then crowned in sweet, berry-studded icing. Whether you’re hosting brunch, treating your family, or simply craving something unforgettable, Strawberry Monkey Bread always delivers joy, one pull-apart piece at a time.

Strawberry Monkey Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Strawberry Monkey Bread couldn’t be easier — and each one packs a punch of flavor, sweetness, or texture. Every component counts, so don’t skip the little touches that make this bread magical!

Fresh Strawberries: Go for ripe, fragrant berries for the most vibrant flavor and color.
Granulated Sugar: Essential for macerating the strawberries and creating that signature gooey, sweet coating.
Vanilla Extract: Rounds out the strawberries and the frosting with extra depth and aroma.
Grands Southern Homestyle Butter Tastin’ Biscuits: The shortcut dough that gives our monkey bread its signature pull-apart texture with irresistibly buttery layers.
Unsalted Butter: Melts into the biscuits and sugar, adding richness without making the bread too salty.
Cream Cheese: The base for a tangy, creamy frosting that’s flecked with strawberry puree.
Powdered Sugar: Sweetens the frosting and provides a silky finish.
Strawberry Puree: Brings a lovely pink hue and another layer of fruity flavor to the topping.

How to Make Strawberry Monkey Bread

Step 1: Macerate the Strawberries

Begin by preparing your strawberries. Wash and roughly chop one pound of fresh strawberries. Sprinkle them with a quarter cup of granulated sugar and a teaspoon of vanilla extract, then toss everything together. Set the mixture aside — ideally for 1 to 2 hours — so the berries surrender their juices and become luscious. When you’re ready to bake, strain the strawberries, letting the extra syrup drain off, and gently blot them dry so your monkey bread doesn’t get soggy.

Step 2: Prep the Dough

While the strawberries do their thing, open 2 or 3 tubes of Grands Southern Homestyle Butter Tastin’ Biscuits. Cut each biscuit into six bite-sized wedges — trust me, the smaller pieces make for the best pull-apart experience! Melt half a cup of butter (that’s one stick) in a microwave-safe bowl, and set a cup of granulated sugar in another bowl.

Step 3: Coat the Biscuit Pieces

One at a time, dip each dough piece into the melted butter, letting any extra drip off. Then roll them in sugar until they’re completely coated and glistening. If you want to make things easier, pop the sugar into a large plastic bag and shake the pieces around for a mess-free shortcut.

Step 4: Assemble the Strawberry Monkey Bread

Lightly spray a 12-cup bundt pan (at least 9½ inches across) with nonstick spray. Arrange a layer of sugar-coated biscuit bits at the bottom—this should be a little less than one tube, or around 7 biscuits cut up. After blotting the strawberries dry, pile them on top of the dough in a single, even layer. Finish by adding the rest of the coated biscuit pieces over the berries, then pour any remaining butter or sugar over everything.

Step 5: Bake!

Preheat the oven to 350ºF. Slide your bundt pan onto the middle rack and bake for about 40 minutes, or until the top is a rich golden brown and the berry filling bubbles at the edges. If you want to be extra confident, check that the center registers 190ºF with a probe thermometer. Let the bread cool in the pan for at least 5 minutes, then carefully invert it onto a serving plate. This is where the magic happens — those strawberries and syrupy bits will glisten on top!

Step 6: Make the Strawberry Cream Cheese Icing

While the bread cools, whip up the icing. With a hand mixer on low speed, blend 4 ounces of softened cream cheese with a cup of powdered sugar until smooth. Add in three tablespoons of strawberry puree and a teaspoon of vanilla extract, then beat everything together on high. Keep mixing until the frosting is creamy and spreadable. Adjust with a little more powdered sugar or berry puree if needed. Drizzle the icing all over that glorious mound of warm Strawberry Monkey Bread before serving.

How to Serve Strawberry Monkey Bread

Garnishes

To send your Strawberry Monkey Bread over the top, try finishing it with extra fresh strawberry slices, a handful of chopped nuts for crunch, or a dusting of powdered sugar. Even a few fresh mint leaves can add a cheerful pop of green and make your masterpiece truly showstopping.

Side Dishes

This bread is a complete treat on its own, but for a dreamy brunch spread, pair it with a big bowl of vanilla yogurt, crispy bacon, or a fresh fruit salad. A good cup of coffee or iced tea is the perfect way to balance all the berry sweetness and buttery delight.

Creative Ways to Present

For a crowd, serve the Strawberry Monkey Bread whole and let everyone pull off their own bites at the table. If you’re taking it to a potluck, bake it in mini bundt pans for individual servings. Or slice warm chunks and layer with whipped cream like a playful strawberry shortcake — there’s no wrong way to enjoy it!

Make Ahead and Storage

Storing Leftovers

Have some Strawberry Monkey Bread left (lucky you!)? Wrap any remaining bread tightly in plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to three days, staying moist and flavorful for whenever your sweet tooth strikes.

Freezing

If you want to save some for later, Strawberry Monkey Bread freezes surprisingly well. First, let it cool completely, then wrap it snugly in foil and pop it in a freezer-safe bag. It’ll keep happily for up to two months. Thaw overnight in the fridge whenever a craving hits.

Reheating

To reheat, microwave individual pieces for 15-20 seconds until warm, or place the bundt pan (or slices) in a low oven at 300ºF for about 10 minutes. Add the icing after reheating for the very best melt-in-your-mouth results.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and drain them well before macerating, so you don’t end up with excess moisture in your Strawberry Monkey Bread. Fresh strawberries do add a little more vibrant texture, but frozen can easily step up when needed.

What’s the secret to avoiding a soggy bottom?

The key is to thoroughly drain and gently blot your macerated strawberries before layering them into the dough. This prevents too much liquid from pooling at the base, ensuring each bite stays perfectly tender and not mushy.

Can I make this recipe gluten-free?

Yes! Just swap in your favorite gluten-free biscuit dough. Keep in mind the texture will be a bit different, but the strawberry filling and luscious cream cheese icing make it irresistible for everyone.

Is it okay to make Strawberry Monkey Bread ahead of time?

Definitely. You can assemble the whole thing the night before, then cover and refrigerate until ready to bake. This is especially handy for brunches or parties when you want to spend less time in the kitchen and more time with guests.

How do I prevent the bread from sticking to the pan?

Coat your bundt pan generously with nonstick spray, making sure to get every nook and cranny. Waiting at least five minutes before inverting also helps the bread set, so it releases beautifully onto your serving plate.

Final Thoughts

I simply can’t wait for you to pull apart your first slice and experience the berry-filled joy that is Strawberry Monkey Bread. This treat is pure happiness in every bite, perfect for sharing (or not) any day of the week. Round up your ingredients, invite your favorite people, and let this berry wonder brighten up your table!