Patriotic Picnic Berry Shortcakes

  • 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!