This sophisticated yet simple dessert features fresh strawberries marinated in a splash of orange liqueur (or brandy), served with a generous cloud of sweetened whipped cream (or crème fraîche). Often credited to the 1950s Beverly Hills restaurant Romanoff’s, it’s a refined, adult-friendly take on strawberries and cream—perfect for dinner parties, date nights, or brunch.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Strawberries
1 lb fresh strawberries, hulled and halved
1 tbsp sugar (optional, depending on sweetness of berries)
2 tbsp orange liqueur (Grand Marnier, Cointreau, or triple sec) — or use brandy
Zest of ½ orange (optional)
For the Cream Topping
¾ cup heavy cream, chilled
2 tbsp powdered sugar (or more to taste)
1 tsp pure vanilla extract
Optional: 2 tbsp sour cream or crème fraîche (for a tangier version)
Macreate the Strawberries
1
In a bowl, combine:
Toss gently to coat and allow to sit for at least 15 minutes (up to 1 hour) at room temp or chilled.
Whip the Cream
2
In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
For added tang, fold in sour cream or crème fraîche .
Chill if not using immediately.
Assemble the Dessert
3
Spoon macerated strawberries into serving glasses or dessert bowls.
Top generously with whipped cream.
Garnish with:
Tips for Success
4
Use ripe, flavorful strawberries —the better the berry, the better the dish.
If you’d like it kid-friendly , skip the liqueur and use a splash of orange juice instead.
Assemble just before serving to keep the cream cloud-like.
Variations
5
Swap strawberries for mixed berries or grilled peaches .
Serve over pound cake , angel food cake , or pavlova for more structure.
Add a pinch of cardamom or cinnamon to the cream for a subtle flavor twist.
Suggested Pairings
6
Serve with: Shortbread cookies, almond biscotti, or meringues
Drink: Sparkling wine, iced rosé, or a chilled espresso
Occasion: Spring and summer entertaining, Mother’s Day brunch, or elegant weeknight dessert
Ingredients For the Strawberries
1 lb fresh strawberries, hulled and halved
1 tbsp sugar (optional, depending on sweetness of berries)
2 tbsp orange liqueur (Grand Marnier, Cointreau, or triple sec) — or use brandy
Zest of ½ orange (optional)
For the Cream Topping
¾ cup heavy cream, chilled
2 tbsp powdered sugar (or more to taste)
1 tsp pure vanilla extract
Optional: 2 tbsp sour cream or crème fraîche (for a tangier version)
Directions Macreate the Strawberries
1
In a bowl, combine:
Toss gently to coat and allow to sit for at least 15 minutes (up to 1 hour) at room temp or chilled.
Whip the Cream
2
In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
For added tang, fold in sour cream or crème fraîche .
Chill if not using immediately.
Assemble the Dessert
3
Spoon macerated strawberries into serving glasses or dessert bowls.
Top generously with whipped cream.
Garnish with:
Tips for Success
4
Use ripe, flavorful strawberries —the better the berry, the better the dish.
If you’d like it kid-friendly , skip the liqueur and use a splash of orange juice instead.
Assemble just before serving to keep the cream cloud-like.
Variations
5
Swap strawberries for mixed berries or grilled peaches .
Serve over pound cake , angel food cake , or pavlova for more structure.
Add a pinch of cardamom or cinnamon to the cream for a subtle flavor twist.
Suggested Pairings
6
Serve with: Shortbread cookies, almond biscotti, or meringues
Drink: Sparkling wine, iced rosé, or a chilled espresso
Occasion: Spring and summer entertaining, Mother’s Day brunch, or elegant weeknight dessert
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