Serves: 4 servings
2 cups sliced strawberries, divided
2 Tbsp sugar
½ tsp. cornstarch
2 Tbsp water
½ 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!
Serving Size: 1 dessert • Calories: 124 • Fat: 1 g • Carbs: 29 g • Fiber: 3 g • Protein: 2 g
Recipe adapted from Taste of Home Magazine