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)
- 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 1 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.
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)