Dessert · Russian

Strawberries Romanoff

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 19, 2026

This is the dessert to make when you want something that feels special but takes almost no work. Juicy strawberries get a quick soak in sugar and Grand Marnier, then you spoon them into glasses and crown them with a lightly sweetened cream. It comes together in minutes and always looks like you fussed.

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Strawberries Romanoff

Why you'll love this

  • Only 6 ingredients and no oven required.
  • The soaked berries make their own sweet syrup while you relax.
  • Looks impressive in a glass but takes minutes to assemble.
  • The sour cream trick keeps the whipped cream from tasting one note.

EveryDayMeal recipe

Strawberries Romanoff

Prep
15m
Total
75m
Serves
6
Level
Easy

Ingredients

  • 2 pints 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
  • 6 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 for at least 1 hour and up to 2 hours, stirring once or twice, so the berries release their juice and form a light 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.
  3. Add the sour cream and gently fold it in with a spatula just until blended. The sour cream 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.
  5. Spoon or scoop the cream over the berries, dividing it evenly. Serve right away, or chill and enjoy within 2 hours of assembling.

Tips from the kitchen

  • Use ripe, in-season strawberries for the best flavor since there is no cooking to coax out sweetness.
  • Chill your mixing bowl and beaters for a few minutes before whipping the cream. It whips faster and holds better.
  • Do not skip the soaking time. That hour in the fridge is what turns plain berries into syrupy, spoonable magic.

Estimated nutrition per serving: 230 cal · 2g protein · 22g carbs · 15g fat

Make it your own

  • No Grand Marnier? Use another orange liqueur, or swap in fresh orange juice for an alcohol free version.
  • Layer the berries and cream over pound cake or angel food cake for a quick trifle.
  • Try it with a mix of berries, like raspberries and blueberries alongside the strawberries.

Storing & make-ahead

This is best served the day you make it. If you need to assemble ahead, chill the finished glasses and enjoy within 2 hours before the cream loosens. The soaked berries alone keep in the fridge for up to 2 days, and you can whip the cream a few hours ahead and store it covered.

Good to know

Can I make this without alcohol?
Yes. Replace the Grand Marnier with an equal amount of fresh orange juice. You will lose a little of the boozy depth but still get a lovely orange note.
Why add sour cream to the whipped cream?
It adds a gentle tang that balances the sweetness of the berries and keeps the cream tasting fresh rather than just sugary.
How far ahead can I soak the strawberries?
Soak them at least 1 hour and up to 2 hours for the classic version. In a pinch they hold in the fridge for up to 2 days, though they get softer over time.
My cream won't whip. What went wrong?
The cream needs to be cold and should be at least 30 percent fat (heavy cream or heavy whipping cream). A chilled bowl and beaters help it come together faster.

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