Prepare strawberries: Divide one strawberry into quarters and reserve for garnish. Trim and discard caps from remaining berries, hull and chop into medium-sized chunks. Place strawberries in a medium-sized bowl and sprinkle with sugar. Add orange liqueur and toss gently. Cover and leave to sit for 30 minutes or longer. Refrigerate if preparing more than an hour before serving.
Prepare whipped cream: Stir cream and icing sugar together in a medium-sized bowl. Using a hand mixer, whip for a minute or two until the cream begins to thicken. Add the vanilla extract and a sprinkle of granulated sugar if you enjoy a sweeter whipped cream. Mix until cream is thickened and holds peaks. Gently fold in the sour cream combining it with the whipped cream.
Serve: Place 1 or 2 scoops of ice cream into a bowl or glass. Toss the strawberries then add a few generous spoonfuls, spilling the berries over the ice cream. Add a generous spoonful of the whipped cream mixture onto the berries. Garnish with 1/4 of a strawberry and a few mint leaves. Sprinkle with freshly cracked black pepper. Serve immediately.
Strawberry Romanoff Sundaes
Ingredients
For the strawberries:
2 pints fresh strawberries, hulled and chopped
1 tablespoon granulated sugar
1 oz. orange liqueur
For the whipped cream:
1 cup 35% cream
¼ cup icing sugar
1 teaspoon vanilla extract
pinch of granulated sugar, optional
¼ cup sour cream
To serve:
1 pint vanilla ice cream
1 strawberry, quartered
fresh mint leaves
freshly cracked black pepper
Directions
Prepare strawberries: Divide one strawberry into quarters and reserve for garnish. Trim and discard caps from remaining berries, hull and chop into medium-sized chunks. Place strawberries in a medium-sized bowl and sprinkle with sugar. Add orange liqueur and toss gently. Cover and leave to sit for 30 minutes or longer. Refrigerate if preparing more than an hour before serving.
Prepare whipped cream: Stir cream and icing sugar together in a medium-sized bowl. Using a hand mixer, whip for a minute or two until the cream begins to thicken. Add the vanilla extract and a sprinkle of granulated sugar if you enjoy a sweeter whipped cream. Mix until cream is thickened and holds peaks. Gently fold in the sour cream combining it with the whipped cream.
Serve: Place 1 or 2 scoops of ice cream into a bowl or glass. Toss the strawberries then add a few generous spoonfuls, spilling the berries over the ice cream. Add a generous spoonful of the whipped cream mixture onto the berries. Garnish with 1/4 of a strawberry and a few mint leaves. Sprinkle with freshly cracked black pepper. Serve immediately.
Strawberry Romanoff Sundaes
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Freshly picked strawberries in orange liqueur spooned over French vanilla ice cream with sweetened whipped cream…
This summer’s hottest cool dessert is STRAWBERRY ROMANOFF SUNDAES!
In the case of this pic-worthy, share-on-socials, tell-all-your-friends-about-it confection, looks can be deceiving. But don’t be fooled into thinking you’ll never be able to make this fabulous dessert. It is really easy to prepare and our simplified no-fuss approach will have you making it again and again. STRAWBERRY ROMANOFF SUNDAES are divine.
As always, we encourage you to SHARE this recipe with friends by either forwarding them this LINK or by PINNING it to a favourite dessert board. Don’t forget to also share pics of your successes too and add #weekendatthecottage to all your social media posts. We love seeing what you’re making!
We know you’re excited, so here are a few tips on making STRAWBERRY ROMANOFF SUNDAES:
INGREDIENTS
Everything you’ll need to make this recipe is readily available in your local grocery store. The one thing you may not have on hand is the orange liqueur. You can use a light coloured liqueur like Triple Sec or Cointreau or a darker coloured variety like Grand Marnier.
STRAWBERRIES
This recipe can be enjoyed throughout the year since strawberries are now standard offerings in most grocery stores. That said, we also think the recipe is especially pleasing when locally grown organic berries are in season. Let’s take it a step further! Imagine planning a little outing to a local you-pick berry farm, then returning home to prepare this for dessert, kind of like a reward for the effort. Trust me, everyone will love it even more.
One other quick comment about the strawberries goes to the preparation. I’m saying “chopped” in the ingredients and instructions down below. Don’t just slice the berries and whatever you do, don’t cut them up too small. For best results, cut them into little chunks. This seems to work better during the marinating portion of the program.
MARINATE
Marinating the fresh strawberries is super easy; simply sprinkle the sugar and drizzle the liqueur, then toss, cover and wait. In the VIDEO attached to this post I suggest leaving the berries to marinate for 30 minutes. Leaving them longer will only increase the flavour, so feel free to make the strawberries well in advance if you feel pressed for time. Making them first thing in the day and serving them later in the evening sounds like a plan.
One other thing about the marinade is the use of the orange liqueur. If you plan to serve this dessert to kids or friends who don’t enjoy alcohol, you can leave the liqueur out entirely or substitute it with an ounce of orange juice. It will taste lovely either way.
WHIPPED CREAM TOPPING
This whipped cream topping is dreamy, and since creating it for this post I’m now planning to use it on other desserts as well. I have a funny feeling it’ll be just the thing for our STRAWBERRY RHUBARB CRISP, our WILD BLUEBERRY PIE and our IRISH WHISKY CAKE. Wait until you try it. The addition of sour cream to this billowy, creamy confection is awesome.
VESSEL
By all means, serve our STRAWBERRY ROMANOFF SUNDAES in whatever works for you. My suggestion to use coupe glasses, petite glass bowls or champagne saucers is all about presentation. I really love seeing the different components in glass vessels – it makes this dessert visually appealing which is so often the goal with desserts. Never forget, the eyes always eat first, so desserts need to look enticing, and this one really does.
SERVE
Let’s rewind to my original comment about how easy this dessert is to prepare. It’ll all make perfect sense when you go to serve it. Scoop the ice cream into the vessel, spoon on the strawberries then gently drop a dollop (or three) of the cream. Simple! Easy! Fabulous! However, one thing I am going to request is to not skip my final direction of adding the strawberry quarter and mint leaves followed by the… drum roll please… a sprinkle of black pepper! It takes this dessert to a whole new level of memorable deliciousness.
HOLIDAY
While shooting the video for the post, I was just getting into the final comments when it hit me, “Look at the perfect combination of red and white. Light bulb moment – this is perfect for Canada Day!” (or Swiss, Austria or Japan Day too). How could I not add a few Canadian flags to turn these simple sundae treats into the perfect, patriotic sweet for a national holiday?! So proud.
VARIATION
For our American friends, the addition of blueberries turns the dessert into a symphony of red, white and blue. To achieve this look, simply swap one pint of strawberries for a pint of blueberries, then continue on with the recipe as directed. Remember to save a few blueberries to nail that colour combo on the garnish as well.
STRAWBERRY ROMANOFF SUNDAES is your next easy summer dessert idea! Enjoy!
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Ingredients
For the strawberries:
2 pints fresh strawberries, hulled and chopped
1 tablespoon granulated sugar
1 oz. orange liqueur
For the whipped cream:
1 cup 35% cream
¼ cup icing sugar
1 teaspoon vanilla extract
pinch of granulated sugar, optional
¼ cup sour cream
To serve:
1 pint vanilla ice cream
1 strawberry, quartered
fresh mint leaves
freshly cracked black pepper
Directions
Prepare strawberries: Divide one strawberry into quarters and reserve for garnish. Trim and discard caps from remaining berries, hull and chop into medium-sized chunks. Place strawberries in a medium-sized bowl and sprinkle with sugar. Add orange liqueur and toss gently. Cover and leave to sit for 30 minutes or longer. Refrigerate if preparing more than an hour before serving.
Prepare whipped cream: Stir cream and icing sugar together in a medium-sized bowl. Using a hand mixer, whip for a minute or two until the cream begins to thicken. Add the vanilla extract and a sprinkle of granulated sugar if you enjoy a sweeter whipped cream. Mix until cream is thickened and holds peaks. Gently fold in the sour cream combining it with the whipped cream.
Serve: Place 1 or 2 scoops of ice cream into a bowl or glass. Toss the strawberries then add a few generous spoonfuls, spilling the berries over the ice cream. Add a generous spoonful of the whipped cream mixture onto the berries. Garnish with 1/4 of a strawberry and a few mint leaves. Sprinkle with freshly cracked black pepper. Serve immediately.
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