Picnic Berry Shortcakes

Name: Picnic Berry Shortcakes
Ingredients: 2 tablespoons sugar; 1/2 teaspoon cornstarch; 2 tablespoons water; 2 cups sliced fresh strawberries, divided; 1/2 teaspoon grated lime zest; 2 individual round sponge cakes; 2 cups fresh blueberries; Whipped topping, optional

8 ingredients

2 steps

Ingredients

2 tablespoons sugar
1/2 teaspoon cornstarch
2 tablespoons water
2 cups sliced fresh strawberries, divided
1/2 teaspoon grated lime zest
2 individual round sponge cakes
2 cups fresh blueberries
Whipped topping, optional

Directions

1

In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled.
2

Cut sponge cakes crosswise in half; trim each to fit in bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.