Strawberries Romanoff. This is a quick fruit and cream dessert that can be prepared ahead to add a delightful finish to an elegant meal. Or serve it over shortcake.
Don here, telling you about a simple but elegant dessert I love to serve in the spring or summer when the fresh berries ripen. Strawberries Romanoff is a comfort food around here.
This recipe came from one of those glossy cards some company sent years ago promoting their “recipe of the month” club. The ironic anecdote on the card said that although this is a recipe with Russian origin, it is most often served in French restaurants. It was named for the royal family in Imperial Russia at whose court mostly French food was served.
Sometimes I’ll slice the strawberries and use this recipe for Strawberry Shortcake.
What You Need
You will need measuring cups and spoons, a knife, a medium to large bowl, an electric mixer) to make the whipped cream), and a beautiful serving dish. Whatever you buy, buy the best. You want it to last a lifetime!
Strawberries Romanoff Recipe
- 2 pints red ripe strawberries
- 1/3 cup granulated sugar
- 2 teaspoons powdered sugar
- 1/3 cup Gran Marnier or Cointreau
- Zest of one orange
- 1 cup heavy cream
- 1/2 teaspoon vanilla (optional)
- Place the strawberries in a bowl.
Add the granulated sugar to the Gran Marnier or Cointreau, mix until sugar is dissolved, and pour over the strawberries.
- Sprinkle the orange zest over all and gently toss the strawberries to be sure they have all been coated with the liquid.
Refrigerate in a covered bowl until time to serve (best if this is 30 minutes or more).
Whip the heavy cream adding the powdered sugar (and a few drops of vanilla or almond extract if desired half way through).
- Layer the strawberries and whipped cream in a trifle serving dish or beautiful champagne glass or serve with Shortcake.
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Strawberries Romanoff Nutrition
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