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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can make the berry sauce ahead of time and chill. Then assemble the entire dessert a couple of hours before the picnic or party. âFrieda Bliesner, McAllen, Texas 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 |
Directions:
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. 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.
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