Marinated Strawberries Over Pound Cake
One word: easy. Make that two: delicious.
Recipe information
Yield
4 servings
Ingredients
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)
Preparation
Step 1
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.
Step 2
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.)
Step 3
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.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
