INSTRUCTIONS

1. In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries and mash mixture. Bring to a boil. Cook and stir until thickened, about 1-2 minutes. Remove from heat and stir in lime zest. Transfer to a small bowl and refrigerate, covered, until chilled
2. Cut sponge cakes crosswise in half; trim the cakes to fit in the bottom of 4 wide mouth half pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce and if desired, serve with whipped topping