Country Woman

44 COUNTRY WOMAN COUNTRYWOMANMAGAZINE.COMFUN WITH FOODPicnic Berry ShortcakesYou can make the berry sauce ahead oftime and chill. Then assemble the entiredessert a couple of hours before serving.—TASTE OF HOME TEST KITCHENPREP: 20 MIN. + CHILLINGMAKES: 4 SERVINGS2 Tbsp. sugar¹�₂ tsp. cornstarch2 Tbsp. water2 cups sliced fresh strawberries,divided¹�₂ tsp. grated lime peel2 individual round sponge cakes2 cups fresh blueberries1. In a small saucepan, mix sugarand cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring mixture to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in lime peel. Transfer to a small bowl; refrigerate, covered, until chilled. Cut the sponge cakes in half widthwise; trim each cake to fit in the bottoms of four wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce.^ QBRIGHT IDEA!Just before serving,add a big dollop ofwhipped topping.DESSERT ON THE GOShow your empty canning jars a little love this spring.Serve mini shortcakes in them for a sweet take-away treat.