PHOTO AND RECIPE CREDIT: TASTE OF HOME

Makes 4 servings

1 serving = 124 calories

Prep Time: 20 Minutes + chilling

INGREDIENTS

2 tablespoons sugar

1/2 teaspoons cornstarch

2 tablespoons water

2 cups sliced strawberries, divided

1/2 teaspoon grated lime zest

2 individual round sponge cakes

2 cups fresh blueberries

Whipped topping (optional)

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

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