Strawberry Monkey Bread Recipe

This Strawberry Monkey Bread is soft, buttery, sweet, and coated in a homemade strawberry compote. Made with fluffy buttermilk biscuit dough and finished with a simple vanilla glaze, this easy pull-apart bread is perfect for breakfast, brunch, holidays, or dessert.

Every bite is packed with fresh strawberry flavor and a tender biscuit texture that makes this viral dessert impossible to resist.

Why You'll Love This Strawberry Monkey Bread

• Made with fresh strawberries

• Soft pull-apart biscuit dough

• Easy homemade vanilla glaze

• Perfect for brunch or dessert

• Family-friendly recipe

• Great for holidays and special occasions

Ingredients

Biscuit Dough

• 2½ cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1¼ cups buttermilk

• 1 stick unsalted butter, frozen and shredded

Strawberry Compote

• 1 pound strawberries, hulled and sliced

• ¼ cup maple syrup

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

Vanilla Glaze

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

Step 1: Make the Strawberry Compote

Add the strawberries, maple syrup, lemon juice, and vanilla extract to a saucepan.

Bring to a gentle simmer over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly.

Remove from heat and allow to cool. The compote will continue to thicken as it cools.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, baking powder, and salt.

Add the shredded butter and mix until evenly distributed.

Pour in the buttermilk and stir until a soft dough forms.

Transfer the dough to a lightly floured surface and fold it over itself 5 to 6 times.

Roll the dough into long logs and cut into bite-sized pieces.

Roll each piece into a ball.

Step 3: Assemble the Monkey Bread

Dip each dough ball into the strawberry compote until coated.

Arrange the coated dough balls in a greased 9x9-inch baking dish.

Step 4: Bake

Preheat the oven to 425°F.

Bake for 18 minutes or until golden brown and cooked through.

Allow the monkey bread to cool for 10 minutes.

Step 5: Add the Glaze

Whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle over the warm monkey bread before serving.

Storage

Store leftover Strawberry Monkey Bread in an airtight container in the refrigerator for up to 3 days.

Recipe Tips

• Use fresh strawberries for the best flavor.

• Shredded frozen butter creates flaky biscuit layers.

• Serve warm for the best texture.

• Add extra strawberry compote on top before serving for even more strawberry flavor.