Mini Strawberry Biscuit Bundt Cakes

A very simple and delicious breakfast treat. These Mini Strawberry Biscuit Bundt Cakes are made with a flakey biscuit topped with cream cheese and homemade strawberry jam. Perfect for breakfast, brunch or dessert! 

Mini-Strawberry-#Biscuits-Bundt-Cakes-made-by-sewlicioushomedecor

SOooo, are you dreaming of a delicious and easy breakfast to fix?

I’ve created just that with this simple recipe. Just for you!

When you combine a biscuit, cream cheese, homemade strawberry jam topped with a glazed icing, all your dreams have come true!!

Am I right?

Quick! Easy! and Delicious!

Mini-Strawberry-#Biscuits-Bundt-Cake

Let’s talk about the cutest breakfast, EVER!

I call it the cutest breakfast ever, because these are the cutest little bundt pans I’ve ever seen!!

You will start off  by breaking apart two jumbo biscuits into small 1 inch pieces. Then place them into the pan. After you have whipped up some cream cheese and a quick strawberry mixture, you’ll top the biscuit with small teaspoonfulls of cream cheese and strawberries.

Yields 1 Mini Biscuit Cake

Mini Strawberry Biscuit Bundt Cakes

15 minPrep Time

15 minCook Time

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Recipe Image

Ingredients

  • 2 Jumbo sized biscuits
  • 1/2 Cup sliced strawberries
  • 1/4 Cup sugar + 1 Tablespoon
  • 1 Tablespoon milk
  • 1/4 Cup cream cheese
  • 1/4 Cup powdered sugar

Instructions

  1. Preheat oven to 350, or what it says on the can of biscuits.
  2. Strawberry Jam {quick} version!
  3. In a medium saucepan combine sliced up strawberries and sugar. Add in 2 teaspoons of water. Bring to boil until thickened.
  4. Cream Cheese
  5. In a small bowl combine cream cheese and 1 Tablespoon sugar and 1 tablespoon of milk. Mix well until thick and creamy.
  6. Prepare Biscuits
  7. Tear the biscuits into approx. 1 inch pieces. Place them in the pan. Top with spoonfuls of strawberry mixture and cream cheese mixture.
  8. Glaze
  9. In a small bowl combine 1/4 cup powdered sugar and 1-2 teaspoons milk until you get a glaze like consistency.
  10. Bake for about 15 minutes until the biscuit rises to the top. Turn upside down onto a plate to pop out of the pan. This particular pan is non-stick but if yours wont come out you may need to run a knife between the biscuit and the pan to loosen the edges.
  11. Top with glaze.

Notes

Serve warm!

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http://sewlicioushomedecor.com/mini-strawberry-biscuit-bundt-cakes/

 

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13 Comments

  1. Yum! I could make these ahead of time & pop them in the freezer & have then for breakfast. How yummy & simple. Thanks for sharing! I'm stopping by from SITS & I'm a new follower. I hope your having a great weekend!

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