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1
For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes.
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2
After the strawberries have marinated, check for sweetness, adding sugar if desired.
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3
For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks.
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4
Add the vanilla and confectioners' sugar.
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5
Whip to stiff peaks.
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6
Set aside.
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7
For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices.
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8
You will only need four slices.
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9
Using a 2-inch cookie cutter, cut out circles from each cake slice.
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10
Line up two highball glasses and place one cake circle in the bottom of each.
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11
Brush the cakes with amaretto liqueur.
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12
Add 2 tablespoons of marinated strawberries and spread evenly.
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13
Using a different tablespoon, add a large dollop of whipped cream and spread evenly.
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14
Add a second layer of cake, pressing down lightly.
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15
Brush with amaretto liqueur.
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16
Add 2 tablespoons of marinated strawberries and spread evenly.
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17
Top with a large dollop of whipped cream, spreading evenly.
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18
Use the remaining cake, cream and strawberries to create a more humble trifle dish.
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19
Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
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20
To serve, remove and discard the plastic wrap.
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21
Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.
