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Dessert dish from Russian cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
In a medium bowl, combine hulled and quartered strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.
Two photos of cut strawberries in a bowl with one having sugar being added to the bowl Two photos of cut up strawberries for Strawberry Romanoff.
Just before serving, in a large mixing bowl, combine 1 cup cold heavy cream and 1/4 cup powdered sugar, and beat with an electric mixer until stiff peaks form. Using a spatula, fold in 1/4 cup sour cream just until well blended.
To serve, stir strawberries then divide between 6 serving glasses or bowls. You can spoon a little syrup over the berries if you like. You can also use this syrup to soak a cake. Spoon cream over strawberries, dividing evenly. You can also use an ice cream scoop with trigger release for a nice rounded puff of cream. Serve right away or chill and enjoy within 2 hours of assembly.
Per serving
409
kcal
Calories
3.3
g
Protein
24.8
g
Fat
40.1
g
Carbs
4.7
g
Fiber
Round out the meal.
