Sweet, fruity, and tangy, this dessert is the epitome of simple strawberry elegance.
Summer is meant for easy, breezy dinners, and the warm temperatures often preclude us from wanting to turn on the oven. But that doesn’t mean we can’t indulge in a delicious, even elegant, dessert featuring one of the season’s most favorite bounties. Enter strawberries Romanoff, a cool and creamy no-bake dessert that brings out the best of ripe, delicious strawberries.
There are lots of origin stories surrounding the creation of strawberries Romanoff. One that many historians agree upon is that this delightful dish, featuring fresh strawberries topped with a mix of sweetened whipped and sour creams, was actually created by famed French chef Auguste Escoffier when he was at the Carlton Hotel in London in the 1920s. He named this dessert “Strawberries American Style”. So how did this dish get the Russian name it’s come to be known by? Well, it seems that the owner and proprietor of a Beverly Hills, CA, restaurant called Romanoff’s, who went by the moniker Prince Michael Romanoff, borrowed Escoffier’s recipe in the 1940s and renamed it in his own honor. However, Romanoff was not his real last name, and “Prince Michael” was not a prince at all: he was actually an actor who became labeled as a “professional imposter” because there was no royal blood in his family. But he sure knew how to popularize this dessert he named after himself, so much so that it is still considered a classic today.
The original recipe for strawberries Romanoff included alcohol, usually an orange-flavored one like Grand Marnier or curaçao. In our recipe, we’ve eliminated the alcohol, but you won’t miss it: this preparation allows the strawberries’ natural fruity flavor to shine through.
Taking care of fresh strawberries
Unlike some of our other favorite summer fruits, like peaches or plums, strawberries do not continue to ripen once they’ve been picked. But you can extend the freshness and flavor of whole strawberries for up to a week if you place them in a breathable container, like a colander lined with a paper towel, in the fridge. It’s best not to wash the berries until just before you are ready to eat them. That said, to prevent the formation of mold, you can soak the whole strawberries in a solution made of one part white vinegar and three parts water for a few minutes, then rinse and dry them completely before storing.
How do I store leftovers?
Strawberries Romanoff is best eaten as soon as it is prepared. That said, you can store the cream mixture in an airtight container in the refrigerator for up to 3 days. If you have leftover sliced strawberries, store them separately in an airtight container in the fridge for 1-3 days.
Serving suggestions
In the summer, we tend to use the grill as much as possible, and I often make strawberries Romanoff for dessert. You know I love a theme, so sometimes I’ll grill up some chicken breasts to make Strawberry-Chicken Salad With Honey Poppy-Seed Dressing and mix up a big pitcher of Vanilla Berry Lemonade. But if we’re having friends over and I need a more elaborate meal, I love to serve Grilled Chicken Drumsticks, Grilled Corn Salad With Fresh Herbs, and this lemony, crunchy Grilled Romaine Salad. For dessert, of course, we’re having strawberries Romanoff, but for guests I’ll pair it with Cookies and Cream Icebox Cake, another great, show-stopping no-bake dessert, because, well, strawberries and chocolate are meant to be together. And no one says no to more whipped cream!
Strawberries Romanoff
Ingredients
- 4 cups fresh strawberries
- 1/2 cup sour cream
- 1 1/2 tablespoons brown sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- Wash the strawberries under cold water and pat them dry. Remove the stems and slice the strawberries in half or quarters, depending on size. Set aside.
- In a medium bowl, combine the sour cream with the brown sugar until the sugar is fully dissolved.
- In a separate bowl, whip the heavy whipping cream until it begins to thicken. Add the granulated sugar and vanilla extract, and continue whipping until soft peaks form.
- Gently fold the whipped cream into the sour cream mixture until well combined.
- Distribute the strawberries into four serving dishes. Pour the cream mixture on top of the strawberries. Garnish with fresh mint if desired and serve right away.
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