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.
