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Marinated Strawberries with Pound Cake

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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.