![](https://www.pinterest.com/pin/create/button/?url=https://foodiesmarkets.com/recipe/toasted-muffin-shortcake-stacks-by-foodies-chef-laura-brennan/&media=https://foodiesmarkets.com/wp-content/uploads/2020/07/muffinicesizeuse550px.jpg&description=<span style="font-size: 11.0pt; line-height: 115%; font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">Of course, you could make your own shortcakes; it’s simple enough.<span style="mso-spacerun: yes;"> </span>But this is a super-easy hack using already baked muffins.<span style="mso-spacerun: yes;"> </span>And if they are a day old, even better.<span style="mso-spacerun: yes;"> </span>I used blueberry muffins but choose your favorite flavor(s).</span> data-pin-do=)
Toasted Muffin Shortcake Stacks by Foodie’s Chef Laura Brennan
July 9, 2020
Of course, you could make your own shortcakes; it’s simple enough. But this is a super-easy hack using already baked muffins. And if they are a day old, even better. I used blueberry muffins but choose your favorite flavor(s).
- Prep: 30 mins
- Cook: 30 mins
Ingredients
4 pre-baked, large blueberry muffins (4-ounces each)
3-4 tablespoons softened butter
2-quarts fresh strawberries
2 tablespoons granulated white or light brown sugar
1 pint fresh blueberries
1 ½ cups heavy cream
½ teaspoon vanilla extract
2 tablespoons confectioner’s sugar
Directions
Gently peel the paper cups from the already baked muffins. Use a serrated knife and slice directly under the ‘muffin-top’ to remove it from the base of the muffin. Be gentle to keep the muffin-top intact.
Lightly butter a baking sheet and set the muffin-top upside-down on the sheet pan. Slice the base of the remaining piece of muffin in half through the circumference. Put each muffin-round on the sheet pan. Cut all the muffins in the same way---each muffin will yield 3 pieces so you should now have 12 pieces of de-constructed muffins.
Turn on the broiler and move the rack about 3-4 inches away from the flames/heating element.
Use very soft butter and a deft touch to lightly butter one side of the muffin pieces. Be sure to butter the underside of the muffin-top as well. Set the sheet pan under the broiler to LIGHTLY brown the muffin pieces. Don’t walk away. Watch and turn the sheet pan to evenly brown all the pieces. This process should only take 2 or 3 minutes. Remove pan from broiler and set it aside to cool.
Whisk the heavy cream in a chilled stainless bowl until frothy. Add the vanilla extract. Sift in the confectioner’s sugar and continue to whip until the cream holds its shape in soft peaks when you lift the whisk. Cover and refrigerate until muffin-stack-assembly time.
Prepare the fruits. Wash the strawberries and shake gently in a strainer or colander. Lay the berries out flat on a towel to blot away excess moisture. Repeat procedure with the blueberries.
Remove stems from the strawberries and cut in halves or thirds, depending on the size of the berry. Add the sliced fruit to a clean bowl. Pick over the blueberries, removing pieces of stems or under ripe blueberries, if any. Add the blueberries to the strawberries. Sprinkle with the sugar and gently mix the berries together.
Build the ‘stacks’. Choose a platter large enough to hold all 4 muffins or plate them individually.
Lay one toasted muffin piece down on platter/plate. Spoon berries on top. Spoon a dollop of cream on top as well. Repeat, layering muffin slices, fruit and cream. Finish by setting the muffin top on top!
