Individual Strawberry Trifles

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I served this recipe at my place of employment and it went over really well! I marinated the strawberries overnight it the fridge. I didn't have glasses that were shaped straight (I actually served this is martini glasses, so I cut the pound cake into 1/2 inch chunks and layered it that way. One thing that I did that I believe improved the overall taste was add a splash or 2 of amaretto into the whipped cream as I was whipping it. I think it helped to tie it all together. People loved it though, especially the presentation

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Easy and refreshing. I couldn't taste the balsamic in the strawberries, even though I marinated them for 20 minutes. I made the recipe to serve 30 people, using 9oz cocktail glasses. I used:
3 quarts of strawberries
2 loafs of pound cake
6 cups of heavy cream
and adjusted the rest of the ingredients accordingly.

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Made these for 8 people, and 3 cups of heavy cream was WAY too much! Since heavy cream is expensive, I thought I'd give you a heads up: Otherwise, these were excellent!

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Quick easy and delicious!

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I did two MINOR things different: 1 I added crumbled amaretto cookies in each of the layers versus just on top. and 2 I added grand marnier to the strawberry and balsamic vinegar mixture. It basically just added a touch of orange flavor which helped it have a sweeter flavor without having to add sugar. The result was amazing. Everyone (all 10 ppl loved it and said it was light and delicious. Definitely use a 2nd coat of amaretto liquor on the pound cake to keep its moist. No, i didnt fiind it to be too alcohol flavored. It was so good, and it was elegant looking when i served it in small clear, seamless, plastic cups...

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This recipe is fun to prepare. I used more Ameretto than suggested to make the cake moist. The result was delicious.
I used half of the 16oz pound cake mix that I purchased and made 3 beautiful full-sized trifles with the quart of strawberries and cream. As written, the recipe yields quite a bit more cream than needed for 2 servings (the amount of cream required for 2 servings is easily half of what this recipe produces. However, leftover cream is excellent with fresh strawberries or in coffee, for instance.

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I consider myself cooking challanged and I even managed to make this wonderful dessert. Since I am pregnant I used a pomegranate juice to brush on the pound cake and I soaked the berries in sugar and a tsp. of vanilla instead of the vinegar. It was so yummy and I went back for seconds, and thirds, etc. My grocery store only carries pound cake seasonally so I used the "ready to use Sara Lee Pound Cake", found in the freezer section. It worked wonderfully and the pound cake was so moist and tasty!

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How can you go wrong with those ingredients? Well, it happened to me yesterday. I used some splenda instead of the sugar and only l tsp of vanilla extract. I made it about six hours before serving, and it was served from the fridge to the dining room. The flavors were fine but the cake had not absorbed moisture from the other ingredients. It was hard and dry tasting. Today I experimented eating some straight from the fridge and then some that had come to room temperature (after 1 hr. The room temperature piece was definitely better tasting. I would also dip the entire piece of pound cake in the amaretto next time. Well, I have more leftovers and I'm looking forward to doing the same test tomorrow!

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I have made these twice, and they were excellent both times. I prefer a slightly stronger amaretto taste to pervade the case so instead of brushing it on, I dipped the cake in a small saucer of it. I also used a more formal dessert cup and did one layer. Everyone found it to be a large enough portion.

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this is the easiest dessert to make, but it looks so elegant and tastes amazing!