b'Pour the batter into a loaf pan until its about three-quarters full, and bake until a toothpick inserted into the cake comes out clean, about 45 minutes to 1 hour. Do not disturb the cake by opening the oven door for the first 40 minutes of baking, to ensure it wont deflate. Let cool in the baking pan, then invert.TO PREPARE THE MACERATED STRAWBERRIES:Quarter the strawberries and toss with the sugar. Let rest, covered and refrigerated, at least 2 hours or overnight.TO PREPARE THE MASCARPONE CREAM:Scrape the seeds from the vanilla bean into a bowl. Add the rest of the ingredients and whip until the mixture forms stiff peaks.TO ASSEMBLE:Slice the pound cake, top with the strawberries, and finish with a dollop of the mascarpone cream. For a luxurious addition, drizzle with the balsamic vinegar.CHEF STELLINOS SUGGESTED WINE PAIRING:Anna de Codornu Brut'