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Ingredients
- 1 quart fresh strawberries, hulled and halved
- 1/3 cup balsamic vinegar
- 1 to 2 about 1 to 2 tablespoons sugar
- 1/3 cup cold whipping cream
- 4 1/2-inch thick slices of pound cake
- 1/3 cup amaretto liqueur
- 6 amaretti cookies, crumbled (optional)
Preparation
Step 1
In a small, shallow casserole dish, toss the strawberries and vinegar and let sit at room temperature for 20 minutes. Sweeten the strawberry mixture with enough sugar to taste.
In a medium bowl, beat the cream with an elecgtric mixer until soft peaks form. Refrigerate the whipped cream until ready to use.
Place one slice of pound cake on each of 4 plates. Brush the amaretto liqueur over the cake. Spoon the strawberry mixture over. Top each with a dollop of whipped cream. Sprinkled the amaretti cookie crumbs over the cream.