- 2 cups halved fresh strawberries
- 2 tablespoons balsamic vinegar
- Optional: 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
- 4 each 1/2 thick slices of pound cake
- 2 tablespoons amaretto liqueur
Toss the strawberries with the balsamic vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding the sugar if desired. In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners’ sugar. Whip until stiff peaks. Set aside.
Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 1/2 of marinated strawberries and spread evenly. Using a different tablespoon, add 1/2 of whipped cream and spread evenly.
Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add remaining strawberries and spread evenly. Top with remaining whipped cream, spreading evenly.
Cover trifles with plastic wrap and refrigerate for up to one hour before serving.