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Rainbow Strawberry Shortcake Treats

1 Ratings

2 Comments

Prep 30 min
Total 40 min
Servings 20

A tiny, rainbow-y bite of summer-y strawberry shortcake indulgence! MORE + LESS -

Michelle P

October 6, 2014

Ingredients

STRAWBERRIES

cups chopped strawberries

tbsp sugar

BISCUITS

2 1/3

cups Bisquick™ Original baking mix

tbsp sugar

tbsp melted butter

1/2

cup milk

cups whipped cream or whipped topping

Rainbow sprinkles

Steps

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1

Preheat oven to 425°F.
2

Cut strawberries into small chunks. Toss with the 3 tbsp of sugar, and place in refrigerator to macerate.
3

Combine the Bisquick™, sugar, melted butter and milk in a medium bowl. Mix until a soft dough forms.
4

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.
5

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.
6

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.
7

Arrange rounds on a cookie sheet and refrigerate for about 15 minutes.
8

Bake for 7 to 9 minutes.
9

Remove from oven and allow to cool slightly.
10

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,

First, cut your strawberries into small chunks.

Toss with 2 or 3 tablespoons of sugar, and place in refrigerator to macerate. (If you have any vanilla sugar on hand, this is the place to use it. I make mine with the “used” part of the vanilla bean after making vanilla ice cream. Just take the bean and place in a tightly sealed container of sugar.)

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 with a few drops of food coloring (I used 4 to 5 drops for each color) to make the rainbow colors: red, yellow, orange, green, blue and purple.

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.

Cut with a 1 1/2 inch biscuit cutter. Pat the scraps together lightly, and cut out more rounds. Your yield should be about 20 small biscuits. Arrange on a cookie sheet, and refrigerate for about 15 minutes.

Bake at 425 degrees for 7 to 9 minutes. Remove from oven, and allow them to cool slightly.

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.

Enjoy!

XO, Michelle

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