2 Tbls. sugar
1/2 tsp. cornstarch
2 Tbls. water
2 cups sliced fresh strawberries, divided
1/2 tsp. grated lemon peel
2 individual round pound cakes
2 cups fresh blueberries
In a small saucepan, combine sugar and cornstarch. Stir in water. Add
1 cup strawberries; mash mixture. Bring to a boil; cook and stir for
1 minute or until thickened. Remove from the heat; stir in lemon
peel. Transfer to a small bowl; cover and refrigerate until chilled.
Cut pound cakes in half widthwise; trim each to fit in the bottom of
four wide-mouth half-pint canning jars. Combine blueberries and
remaining strawberries; spoon over cakes. Top with sauce.