Toss the strawberries with vinegar and let stand at room temperature for 15-20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
In a large bowl, whip the cream to soft peaks. Add the vanilla and confectioners’ sugar. Whip to stiff peaks. Set aside.
Slice the pound cake lengthwise into ½-inch thick slices. Using a 2” round cookie cutter, cut circles from each slice of cake. Place 1 cake circle each in the bottom of 2 highball glasses. Brush cakes with amaretto liqueur, add 2 Tbsp of marinated strawberries, then a large dollop of whipped cream. Repeat another round of layering cake, strawberries and cream.
Grate amaretto cookie on top to serve
Ingredients
Directions
Toss the strawberries with vinegar and let stand at room temperature for 15-20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
In a large bowl, whip the cream to soft peaks. Add the vanilla and confectioners’ sugar. Whip to stiff peaks. Set aside.
Slice the pound cake lengthwise into ½-inch thick slices. Using a 2” round cookie cutter, cut circles from each slice of cake. Place 1 cake circle each in the bottom of 2 highball glasses. Brush cakes with amaretto liqueur, add 2 Tbsp of marinated strawberries, then a large dollop of whipped cream. Repeat another round of layering cake, strawberries and cream.
Grate amaretto cookie on top to serve