Karen’s Marinated Strawberries over Pound Cake

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Aug. 4, 2011

Nothing is sweeter then having the right dessert to polish off a perfect summer meal. This can be a difficult decision with all of the summer fruits in season. For those still looking, try Karen Griffith’s Marinated Strawberries over Pound Cake.  

The resident of 100 block of Mifflin Street tops off her confection with a dollop of whipped cream that is guaranteed to satisfy any sweet tooth. SPR  

Ingredients: 

1 quart of fresh strawberries, hulled and halved 
1/3 cup of aged balsamic vinegar 
1 to 2 tablespoons of sugar 
1/3 cup of cold whipping cream 
4 slices of fresh pound cake, 1/2-inch thick  
1/3 cup of amaretto liqueur 
6 amaretti cookies, crumbled 

Directions: 

In a shallow casserole dish, toss the strawberries and vinegar and leave at room temperature for 20 minutes. Sweeten with the sugar. 

In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and chill — up to four hours — until ready to use. Place one slice of the cake on each of the four plates. Brush with the amaretto, spoon on the strawberry mixture and top with a dollop of the whipped cream. 

Sprinkle with the cookie crumbs and serve. 