Dessert · Russian

Strawberries Romanoff

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 19, 2026

This is the fancy-looking dessert that takes about ten minutes of real work. Fresh strawberries get a quick soak in sugar and Grand Marnier, then you pile them under a cloud of lightly sweetened whipped cream. It tastes special but couldn't be simpler.

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Strawberries Romanoff

Why you'll love this

  • Looks impressive with almost no effort.
  • No oven required, perfect for warm days.
  • The berries can soak ahead so assembly takes minutes.
  • That splash of orange liqueur makes it feel like a restaurant dessert.

EveryDayMeal recipe

Strawberries Romanoff

Prep
15m
Total
75m
Serves
6
Level
Easy

Ingredients

  • 2 pints fresh strawberries, hulled and quartered
  • 4 tablespoons granulated sugar
  • 4 tablespoons Grand Marnier (or other orange liqueur)
  • 1 cup cold heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup sour cream

Equipment

  • Medium bowl
  • Large mixing bowl
  • Electric mixer
  • Rubber spatula
  • Serving glasses or bowls

Instructions

  1. In a medium bowl, stir together the quartered strawberries, granulated sugar, and Grand Marnier until the berries are coated. Cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice, so the fruit softens slightly and releases a sweet, orange-scented syrup.
  2. Just before serving, pour the cold heavy cream and powdered sugar into a large bowl. Beat with an electric mixer until stiff peaks form, meaning the cream holds its shape when you lift the beaters, about 2 to 3 minutes.
  3. Using a spatula, gently fold in the sour cream just until blended. It adds a subtle tang that keeps the cream from tasting flat.
  4. Give the strawberries a stir, then divide them among 6 glasses or bowls. Spoon a little of the syrup over the top if you like. Add a generous scoop of the cream over each portion and serve right away, or chill and enjoy within 2 hours.

Tips from the kitchen

  • Use the ripest, most fragrant strawberries you can find, since there is no cooking to hide bland fruit.
  • Chill your bowl and beaters for 10 minutes before whipping the cream so it whips faster and holds firmer peaks.
  • Save the leftover berry syrup to drizzle over pound cake, pancakes, or ice cream.

Estimated nutrition per serving: 260 cal · 3g protein · 24g carbs · 16g fat

Make it your own

  • Skip the alcohol and use fresh orange juice with a little zest for a family-friendly version.
  • Swap the strawberries for a mix of raspberries and blackberries.
  • Fold the syrup-soaked berries and cream over slices of pound cake for an easy trifle.

Storing & make-ahead

Keep the soaked berries and whipped cream in separate covered containers in the fridge and assemble just before serving. Assembled portions are best within 2 hours, as the cream softens over time.

Good to know

Can I make this without alcohol?
Yes. Replace the Grand Marnier with an equal amount of orange juice plus a little grated orange zest for the same bright flavor.
Why add sour cream to the whipped cream?
It gives the cream a gentle tang that balances the sweet berries and keeps it from tasting one-note.
How far ahead can I prep this?
Soak the strawberries up to 2 hours ahead. Whip the cream just before serving for the best texture.
Can I use frozen strawberries?
Fresh is best here since frozen berries get mushy, but in a pinch thaw and drain them well before soaking.

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