Admittedly I am a food snob. I like all my food made from scratch. If it came from a box I normally turn my nose up to it. There are always exceptions to any rule. This incredibly Decadent Strawberry Shortcake is that exception to my no boxes in the kitchen rule. A church member brought this to us after I delivered Caiden. It has become a yearly traditional treat around our house since then. 
Decadent Strawberry Shortcake
Author: Kayla Fioravanti
Cook time:
Total time:
Ingredients
- 1 box Duncan Hines Yellow Cake Mix
- 1 box Instant Vanilla Pudding
- ¾ cup Butter Flavor Oil
- ¾ cup Sherry
- 4 Eggs
- 3 Tbsp. Butter Extract (1 oz bottle)
- ½ cup Sugar
- 1 Tbsp. Cinnamon Powder
Instructions
- Mix Yellow Cake Mix, Instant Pudding, Butter Flavor Oil, Sherry, Eggs and Butter Extract together.
- Separately mix Sugar and Cinnamon.
- Coat two1.5 quart loaf pans with oil and pour part of the Sugar Cinnamon mixture into each pan. Be sure to coat all sides and bottom with the sugary mixture. Set aside any excess.
- Pour cake mixture into pan or pans and top with the rest of the sugar mixture.
- Bake at 350° F for 45 minutes or until a fork comes out clean.
- Allow to cool and serve with strawberries or peaches along with whipped cream or ice cream.
Oh my gosh! We must try this in our house! Yes, I do believe maybe this weekend even.
I don’t keep any of these ingredients in my house regularly, but sometimes I just need a serving of this delicious treat.