Picnic Berry Shortcakes Recipe

By Booper-2

Ingredients

• 2 tablespoons sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 2 cups sliced fresh strawberries, divided
• 1/2 teaspoon grated lime peel
• 2 individual round sponge cakes
• 2 cups fresh blueberries

Preparation

Step 1

In a small saucepan, combine sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in lime peel. Transfer to a small bowl; cover and refrigerate until chilled.
Cut sponge cakes in half widthwise; trim each to fit in the bottom of four wide-mouth half-pint canning jars. Combine blueberries and remaining strawberries; spoon over cakes. Top with sauce. Yield: 4 servings.