Picnic Berry Shortcakes

1. 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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.