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.
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.)
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.