The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Strawberry Shortcut Cake

Shortcut because the strawberries are already in it.


2 16-oz. pkgs. Strawberries, frozen, with juice
4&1/2 ozs. Strawberry Gelatin Powder, Jello, 1 3-oz. box plus 3 tablespoons
1&1/4 cups Miniature Marshmallows
2&1/4 cups Flour
1&1/2 cups Sugar
3 tsps. Baking Powder
1/2 tsp. Salt
1/2 cup Shortening
3 Eggs
1 cup Milk
1 tsp. Vanilla


In a medium size bowl, combine the completely thawed Strawberries (and syrup) with the Strawberry Gelatin Powder and set aside.

Generously grease the bottom only of a 13" X 9" baking pan with butter.  Sprinkle the Miniature Marshmallows evenly over the bottom of the pan.

Preheat the oven to 350°F.

Combine the Flour, Sugar, Baking Powder and Salt.  Set aside.  Cream the Shortening in a large bowl.  Blend in the Eggs, one at a time, scraping the sides of the bowl with a spatula as needed.  Blend in the Milk and Vanilla.  Add the set aside dry ingredients and beat on medium speed for 3 minutes, scraping the sides of the bowl as needed.

Gently pour the batter over the marshmallows in the prepared pan to cover them without disturbing them.  Spread evenly with the spatula.  Spoon the strawberry mixture evenly over the batter.  Bake for 45 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean of batter.

Cut into square servings and remove each from plan using a flat edged pancake turner to get all the strawberries from the bottom of the pan.  Optionally serve upside down with the strawberries on top.  Serve warm or cool with ice cream or whipped cream.


The original recipe called for 1 3-oz. package of strawberry flavored gelatin and 2 10-oz. packages of frozen strawberries, but of course they no longer sell frozen strawberries in a 10-oz. package.  While I liked the taste of the additional strawberries and gelatin I used and put in the recipe, some of the strawberry mixture did overflow the pan onto the oven bottom.  So you may either want to cut back to the original amounts or use something to catch the overflow.

High Altitude: Use only 2&1/2 teaspoons of baking powder, 2 tablespoons less sugar, 2 to 3 tablespoons more milk and bake at 375°F.


Other Information:

Source: Alice Thompson, mother of Mike, a friend from the seminary.

Preparation: 0:45
Bake: 0:50
Total: 2:30

Yield: 1 9x13" Cake
Servings: 12

Nutrition Facts per Serving:
401 Calories
11g Fat (23.6% calories from fat)
6g Protein
73g Carbohydrate
2g Dietary Fiber
56mg Cholesterol
268mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
0 Lean Meat
1 Fruit
0 Non-Fat Milk
2 Fat
2 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.