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Rainbow Strawberry Shortcake Treats

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  • Prep 30 min
  • Total 40 min
  • Servings 20
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A tiny, rainbow-y bite of summer-y strawberry shortcake indulgence!
by: Michelle Palm
Updated Sep 11, 2017
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  • 3 cups chopped strawberries
  • 3 tbsp sugar


  • 2 1/3 cups Bisquick™ Original baking mix
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • 1/2 cup milk
  • 3 cups whipped cream or whipped topping
  • Rainbow sprinkles


  • 1
    Preheat oven to 425°F. Cut strawberries into small chunks. Toss with the 3 tbsp of sugar, and place in refrigerator to macerate.
  • 2
    Combine the Bisquick™, sugar, melted butter and milk in a medium bowl. Mix until a soft dough forms. Divide the dough into six portions. Mix each with a few drops of food coloring (4 to 5 drops for each color) to make the rainbow colors: red, yellow, orange, green, blue, purple.
  • 3
    Working quickly, divide each color into several small chunks. Form small balls with one of each color. Pat the balls together to make a round about 8 inches in diameter and 3/4 of an inch thick.
  • 4
    Cut with a 1-1/2 inch biscuit cutter. Pat dough remnants together lightly, and cut out more rounds until you have about 20 total.
  • 5
    Arrange rounds on a cookie sheet and refrigerate for about 15 minutes.
  • 6
    Bake for 7 to 9 minutes.
  • 7
    Remove from oven and allow to cool slightly.
  • 8
    To serve, split the biscuits in half with a serrated knife, and top bottom half with strawberries, whipped cream and, naturally, rainbow sprinkles. Prop top half on the side.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It’s 90+ degrees outside. The only thing I really want to eat is a cool, refreshing dessert. But even then, just a bite will do. A tiny shortcake bite is just the ticket! So, I thought I’d put a rainbow spin on my usual tiny shortcake bites for Tablespoon. In addition to their rainbow-y goodness, Rainbow Strawberry Shortcakes are the perfect tiny summer indulgence … literally two bites of perfection. If you don’t completely overload them with berries and whip (difficult not to, I know), you actually can safely eat them, sandwich style. Serve in an appetizer spoon, or a tiny appetizer plate, rainbow-ed or sans, but by all means serve them! And the best thing is that the shortcakes are made with Bisquick, so there’s no tricky cutting of shortening into the flour with a fork, worrying about rising, etc. Just mix, shape, cut and bake. Perfect every time. I may be biased in my Bisquick shortcake making ways. But, I tell it like it is, To serve, split the biscuits in half with a serrated knife, and top bottom half with strawberries, whipped cream, and naturally, rainbow sprinkles. Set top half rakishly on the side for absolute cuteness.
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