Ingredients

• 3 cups fresh strawberries - hulled and quartered
• 2/3 cup Strawberry Rhubarb Purée
• 1 Tbsp. aged balsamic vinegar
• 16 oz. whipped cream
• 1 lb. fresh pound cake
• 1/3 cup Monin Vanilla Syrup

Glass: Culinary

Glass Size: 16.0.

Instructions

1. In a small bowl, gently, toss the strawberries with the strawberry rhubarb purée and vinegar and let stand at room temperature for 15 to 20 minutes.
2. After the strawberries have marinated, check for sweetness, adding vinegar if desired.
3. Slice pound cake lengthwise into 16 1/2-inch-thick slices.
4. Using a 2-inch cookie cutter, cut out circles from each cake slice.
5. Using 8 high ball glasses, place 1 cake circle in the bottom of each, brush cakes with amaretto syrup.
6. Add 2 tbsp. of marinated strawberries and spread evenly.
7. Using a different Tbsp. add a large dollop of whipped cream and spread evenly
8. Repeat steps 5,6,7 and serve immediately. Or step 5,6 and cover and store.