- 1 quart ripe strawberries
- ¼ cup cassis liqueur (currant liqueur)
- ½ cup strawberry preserves
- Freshly whipped cream
- Best-quality pound cake squares (homemade or store-bought)
Cut off strawberry tops, wash berries, and cut in quarters. Melt strawberry preserves and cassis in a saucepan, making sure the mixture comes to a slow boil (this will get rid of any alcohol taste). Cool mixture. Pour cooled mixture on strawberries and let macerate for at least 1 hour (the berries will render their juice).
Place a few squares of pound cake in the bottom of a petite parfait glass (or sherry/wine glass). Add a few macerated berries and a teaspoon of the strawberry juice. Top with whipped cream. Add a few more squares of pound cake and repeat the layers with strawberries and top off with a whipped cream rosette.