- 2 cups sliced strawberries, divided
- 2 Tbsp sugar
- 1/2 tsp. cornstarch
- 2 Tbsp water
- 1/2 tsp. grated lime peel
- 2 individual round sponge cakes
- 2 cups fresh blueberries
In a small saucepan, mix together sugar and cornstarch. Stir in water and 1 cup of sliced strawberries and start mashing strawberry mixture. Bring to a boil and continue to stir or 1 minute or until sauce has thickened. Remove from heat and stir in grated lime peel. Transfer sauce to a small bowl, cover and refrigerate until chilled.
Using a cookie cutter or knife, cut round sections of sponge cake and trim to fit the bottom of four half-pint canning jars. Combine blueberries and remaining strawberries over top of the cake. Spoon sauce over the fruit in each of the jars, enjoy!