Patriotic Picnic Berry Shortcakes

So Friday night was date night

so Chris and I decided to go see Ted.

Not Magic Mike...

as requested.

No worries, I've saved that movie for girls night next week.  Martinis and Channing Tatum?  I know, your jealous already.

It's to be expected.

But GENTLEMEN, this is directed towards you!  If you were smart, you would have been hanging out at the movie theater the night Magic Mike opened up.  Umm I can't even begin to tell you the hoards of girls I saw storming through the doors.  Everyone from 16 year old groupies to middle-aged women and their girlfriends, it was quite the sight to see.

You're welcome boys.

And how cute are these little jars??  These shortcakes make the perfect dessert this holiday when you have your blanket laid out and you're getting ready to watch the Fireworks.  They're so easy to make and you can prepare the sauce ahead of time and chill.  Just assemble the jars together right before your picnic and top with the sauce before eating and voila!  No soggy sponge cake!

I found these jars at Michaels, but feel free to use mini mason jars instead.  You can buy them in bulk for much cheaper and use them again and again, I think I might be obsessed with them.

I really love these because you can use any type of fruit you'd like and they don't have to be specifically for any holiday.  Bring them on a day trip to the wineries and enjoy a bottle of wine or take your kids on a picnic in the park and I guarantee you they'll scarf these right down. 

Fruit plus cake...you can't go wrong.

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Servings: 4

Serving Size: 1 dessert

Calories: 124

Fat: 1 g

Carbs: 29 g

Fiber: 3 g

Protein: 2 g

Old Points: 2 pts

Points+: 3 pts

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Here are your ingredients:

Recipe adapted from Taste of Home Magazine

2 cups sliced strawberries, divided

2 Tbsp sugar

1/2 tsp. cornstarch

2 Tbsp water

1/2 tsp. grated lime peel

2 individual round sponge cakes

2 cups fresh blueberries

In a small saucepan, mix together sugar and cornstarch.  Stir in water and 1 cup of sliced strawberries and start mashing strawberry mixture.  Bring to a boil and continue to stir or 1 minute or until sauce has thickened.  Remove from heat and stir in grated lime peel.  Transfer sauce to a small bowl, cover and refrigerate until chilled.

Using a cookie cutter or knife, cut round sections of sponge cake and trim to fit the bottom of four half-pint canning jars.  Combine blueberries and remaining strawberries over top of the cake.  Spoon sauce over the fruit in each of the jars, enjoy!

Click here for a printable version of this recipe

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