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
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.
