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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. —Frieda Bliesner, McAllen, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings

Ingredients

  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 2 cups sliced fresh strawberries, divided
  • 1/2 teaspoon grated lime zest
  • 2 individual round sponge cakes
  • 2 cups fresh blueberries
  • Whipped topping, optional

Directions

  • In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled.
  • Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 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.

Test Kitchen Tips
  • Shortcakes (homemade or store-bought) can be swapped for sponge cake here if that floats your boat. Crumble large pieces into the bottom of the canning jars before topping with fruit and sauce.
  • A little vanilla extract folded into the whipped topping—or fresh whipped cream, if you prefer—is delicious.
  • Nutrition Facts
    1 serving: 124 calories, 1g fat (0 saturated fat), 10mg cholesterol, 67mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.