Strawberries Romanoff
Strawberries Romanoff is a classic dessert that balances sweet, tangy, and boozy notes with creamy richness. Fresh strawberries macerate in sugar and Grand Marnier, their juices mingling into a fragrant syrup, while a lightened whipped cream—folded with sour cream for subtle tang—crowns the dish with airy decadence. The liqueur’s citrusy warmth cuts through the cream’s sweetness, making each bite sophisticated yet effortlessly refreshing. Worth the effort for its elegant simplicity and crowd-pleasing charm.
Ingredients
- Strawberries2 pint
- Sugar4 tbs
- Grand Marnier4 tbs
- Cream1 cup
- Sour Cream1/4 cup
Nutrition
Directions
- 1
In a medium bowl, combine hulled and quartered strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.
- 2
Two photos of cut strawberries in a bowl with one having sugar being added to the bowl Two photos of cut up strawberries for Strawberry Romanoff
- 3
Just before serving, in a large mixing bowl, combine 1 cup cold heavy cream and 1/4 cup powdered sugar, and beat with an electric mixer until stiff peaks form. Using a spatula, fold in 1/4 cup sour cream just until well blended.
- 4
To serve, stir strawberries then divide between 6 serving glasses or bowls. You can spoon a little syrup over the berries if you like. You can also use this syrup to soak a cake. Spoon cream over strawberries, dividing evenly. You can also use an ice cream scoop with trigger release for a nice rounded puff of cream. Serve right away or chill and enjoy within 2 hours of assembly.
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