Ingredients
- 1 quart strawberries, hulled and halved
- 1/3 cup aged balsamic vinegar
- 1/3 cup cold whipping cream
- 4 slice fresh pound cake (each slice 1/2-inch thick)
- 1/3 cup amaretto liqueur
- 6 cup amaretti cookies (italian macaroons), crumbled (optional)
Preparation
Baking Directions:
In a small, shallow casserole dish, toss the strawberries and vinegar, and let stand at room temperature for 20 minutes.
Sweeten the strawberry mixture with enough sugar to taste.
In a medium bowl, beat the cream with an electric mixer until soft peaks form.
Cover and refrigerate the whipped cream until ready to use.
(The whipped cream can be made 4 hours ahead.
Keep refrigerated.)
Place slice of pound cake on each of 4 plates.
Brush the amaretto liqueur over the cake slices.
Spoon the strawberry mixture over.
Top each with a large dollop of whipped cream.
Sprinkle the amaretti crumbs over, if desired, and serve.