Individual Strawberry Trifle

• 1 quart fresh strawberries, halved
• 1/3 cup balsamic vinegar
• 3 cups heavy cream
• 2 teaspoons vanilla extract
• 1/4 cup confectioners' sugar
• 1 (1 lb) poundcake
• 1/3 cup amaretto liqueur
• 6 amaretti cookies, for garnish
• demerara sugar (to garnish)

1. Place strawberries in a bowl and toss with vinegar.
2. Let stand for 15- 20 minutes at room temperature.
3. Check for sweetness and add sugar if desired.
4. Place heavy cream in a separate large bowl.
5. Whisk with electric mixer to soft peaks.
6. Add vanilla and confectioners' sugar.
7. Whip until stiff peaks.
8. Set aside.
9. Slice pound cake into 1/2 inch slices.
10. Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
11. Place 1 circle in bottom of each glass.
12. Brush cakes with amaretto liqueur.
13. Spread 2 tablespoons of marinated strawberries on each cake.
14. Using a different spoon, spread a large dollop of whipped cream on strawberries.
15. Add a second layer of cake and press down lightly.
16. Repeat the strawberries and whipped cream.
17. Cover with plastic wrap and refrigerate till needed.
18. Will keep up to two days.
19. To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
20. Use left over ingredients in one larger bowl for seconds.

fresh strawberries, balsamic vinegar, heavy cream, vanilla, sugar, poundcake, liqueur, amaretti cookies, sugar

Taken from www.food.com/recipe/individual-strawberry-trifle-90956 (may not work)