Directions

Spray a large bundt cake pan with cooking spray. Rinse and dry strawberries. Sprinkle sugar over the strawberries, add the vanilla extract, and mix to combine. Set aside for 1 hour. Once you are ready to make the recipe, place the strawberries in a strainer so that they drain while you prepare the biscuits. Cut each biscuit into 6 wedges. Preheat the oven to 350ºF.

In a small bowl melt the butter. Place the sugar in another bowl. Dip each dough piece into the melted butter, allowing the excess butter to drip into the bowl. Then roll the dough in the sugar. Create 1 layer of dough along the bottom of the bundt pan. Blot the drained strawberries with a paper towel removing as much liquid as you can without squishing the strawberries. Spoon the strawberries over the top of the dough. Add the remaining sugar-coated biscuits over the strawberries. Bake for 40 minutes until the bread is a deep golden brown on top and the filling is bubbling. Cool in a pan for at least 5 minutes, and then carefully invert monkey bread onto a serving plate.

To make the icing Add the cream cheese and powdered sugar to a medium size bowl. Using a hand mixer, mix on low speed until the sugar is mostly incorporated into the cream cheese. Add the strawberry puree and vanilla extract. Increase the speed to high and mix until smooth. You can add more powdered sugar or strawberry puree until you reach desired consistency. Spoon or drizzle the icing over the monkey bread. Serve warm or at room temperature. Original recipe from @tastesoflizzyt