Strawberries Romanoff is an easy, no-bake dessert that makes the perfect after dinner treat. Fresh strawberries are soaked in orange liqueur, then topped with a tangy and sweet whipped cream topping.
Strawberries Romanoff is like a grown-up strawberries and cream dessert that's light and perfectly sweetened. It's made by soaking sliced strawberries in orange liqueur and sugar, then topping with a tangy homemade whipped cream.
Sour cream is the unusual addition in this recipe. When folded into whipped cream, it makes a rich and tangy topping that's not too sweet and the perfect complement for the macerated strawberries.
Strawberries Romanoff is perfect for Valentine's Day or an anniversary dinner. Want to make it family-friendly? I've included a non-alcoholic version in the recipe card below.
Ingredients and substitutions
- Strawberries - Fresh or frozen strawberries work in this recipe. I highly recommend using fresh, in-season strawberries when they're available. If using frozen strawberries, you'll need to thaw them beforehand.
- Granulated sugar - Macerates your strawberries and adds just a bit of sweetness.
- Orange liqueur - Any type of orange liqueur works in this recipe. This includes Grand Marnier, Triple Sec, Cointreau, or Curaçao. What is the difference between all of these orange liqueurs? Check out this article: Vinepair: What’s the Difference Between Cointreau, Grand Marnier, and Triple Sec?. For an alcohol-free version, use orange juice instead.
- Heavy cream - To make whipped cream, you will need heavy cream or heavy whipping cream (It may be labeled either way at your grocery store). Light whipping cream, half & half, or milk will not work for this recipe. They do not have a high enough fat content to whip into whipped cream.
- Confectioner's sugar - I recommend confectioner's sugar when making whipped cream because it melts seamlessly into the cream without adding a grainy texture.
- Sour cream - Adds tangy flavor to the whipped cream topping.
Tips and tricks
Making whipped cream - If you've never made whipped cream before, check out my detailed post about homemade whipped cream. A few tips: use very cold heavy cream and a stand mixer or hand mixer for easy whipping.
How to tell when whipped cream is ready - Once you can see the ripples from your mixer holding their shape in the cream, turn the mixer off and lift up your whisk. If the tip of the whipped cream holds its shape and the tip does not droop, your whipped cream is ready.
Assembling your parfaits - Scoop your strawberries into serving bowls along with some of the syrup that has accumulated at the bottom of the bowl. Top each serving of strawberries with a dollop of whipped cream.
Garnishes - Optionally, garnish each parfait with an extra drizzle of strawberry syrup and a few mint leaves.
Storage
Macerated strawberries will continue to break down as they sit. I recommend consuming leftovers within 24 hours for best flavor and texture.
Frequently asked questions
Strawberries romanoff was made popular by Hollywood restauranteur Michael Romanoff in the mid-1900s. His dish was actually inspired by French chef Auguste Escoffier's original dish, "Strawberries Americaine Style."
The original version consisted of strawberries soaked in Grand Marnier, which were then folded into whipped cream and soft ice cream.
Your parfaits will keep for several hours in the refrigerator before serving. Homemade whipped cream and macerated strawberries are best consumed the same day of preparing.
Yes. Replace the liqueur with orange juice.
Recommended
📖 Recipe
Strawberries Romanoff
Ingredients
- 1 quart strawberries, hulled and quartered
- ¼ cup orange liqueur, like triple sec or grand marnier
- 2 tablespoons granulated sugar
- ½ cup heavy whipping cream
- 3 tablespoons confectioner's sugar
- ½ cup sour cream
Instructions
- In a bowl, add your sliced strawberries. Top with orange liqueur and granulated sugar. Toss to coat, cover bowl, and chill for two hours. Remove from refrigerator and stir once more before assembling your desserts.
- In a bowl, add heavy cream and confectioner's sugar. Whip until stiff peaks form, about 1-2 minutes. Fold in sour cream.
- Portion strawberries and a small amount of juices into four bowls or dessert dishes. Top with a dollop of whipped cream. Optionally, garnish with a drizzle of strawberry syrup and mint leaves.
Equipment Recommendations
Notes
- Non-alcoholic version: Substitute orange liqueur with orange juice instead.
- As the strawberries macerate in the sugar mixture, they will release juices and you will have extra syrup in your bowl - this is normal. Discard any remaining juices after assembling your desserts.
- Whipped cream is best served immediately after whipping, but will keep for several hours in the refrigerator if made beforehand.
- Your strawberries will continue to macerate and break down as they set in the sugar mixture and are best enjoyed the same day they are prepared.
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