Turn your average biscuit dough into this simply stunning strawberries and cream pull-apart bread.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
2 (16.3 oz) cans refrigerated biscuits
3 cups sliced strawberries, plus more for garnish
½ cup sugar, divided
Juice and zest of ½ lemon
3 Tbsp cornstarch
1 vanilla bean
1 tsp cardamom
1 stick of butter, melted
1 cup heavy cream
¼ cup powdered sugar
Let's get Cooking...
Preheat oven to 350ºF.
Remove biscuits from the cans and cut into quarters.
In a medium bowl, mix strawberries, ¼ cup sugar, lemon juice and zest and cornstarch; set aside.
In a separate bowl, mix sugar, vanilla bean and cardamom.
Place a full layer of biscuit quarters in the bottom of a greased Bundt pan, drizzle with butter and sprinkle with cardamom sugar. Cover with a layer of strawberries, and repeat to use all ingredients.
Bake for 40 minutes.
Make the whipped cream by beating the cream and sugar until stiff peaks form.
When cake has cooled, flip out onto a plate and top with whipped cream and more sliced strawberries.