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.
In a bowl, combine:
Strawberries
Sugar (if using)
Orange liqueur and optional zest
Toss gently to coat and allow to sit for at least 15 minutes (up to 1 hour) at room temp or chilled.
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.
Spoon macerated strawberries into serving glasses or dessert bowls.
Top generously with whipped cream.
Garnish with:
Extra zest
Mint sprigs
Grated dark chocolate or crushed meringue
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.
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.
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
4 servings