Marinated Strawberries Over Pound Cake

• 1 quart fresh strawberries, hulled and halved
• 1/3 cup aged balsamic vinegar
• About 1 to 2 tablespoons sugar
• 1/3 cup cold whipping cream
• 4 slices fresh pound cake (each slice 1/2 inch thick)
• 1/3 cup amaretto liqueur
• 6 amaretti cookies (Italian macaroons), crumbled (optional)

1. In a small, shallow casserole dish, toss the strawberries and vinegar, and let stand at room temperature for 20 minutes.
2. Sweeten the strawberry mixture with enough sugar to taste.
3. In a medium bowl, beat the cream with an electric mixer until soft peaks form.
4. Cover and refrigerate the whipped cream until ready to use.
5. (The whipped cream can be made 4 hours ahead.
6. Keep refrigerated.)
7. Place 1 slice of pound cake on each of 4 plates.
8. Brush the amaretto liqueur over the cake slices.
9. Spoon the strawberry mixture over.
10. Top each with a large dollop of whipped cream.
11. Sprinkle the amaretti crumbs over, if desired, and serve.

fresh strawberries, aged balsamic vinegar, sugar, cold whipping cream, fresh pound cake, liqueur, amaretti cookies

Taken from www.epicurious.com/recipes/food/views/marinated-strawberries-over-pound-cake-376756 (may not work)