Dessert: Picnic Berry Shortcakes Recipe
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
Whipped topping, optional
Instructions
In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in lime peel. Transfer to a small bowl; refrigerate, covered, until chilled.
Cut sponge cakes crosswise in half; trim each to fit in bottoms of four wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
