Toasted Muffin Shortcake Stacks by Foodie’s Chef Laura Brennan
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
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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
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