Strawberries Romanoff Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 09/22/19
Strawberries Romanoff

Carnewennan / Flickr

Prep: 30 mins
Cook: 0 mins
Marinate: 15 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
233 Calories
14g Fat
23g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 233
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 34mg 11%
Sodium 193mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Protein 3g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy strawberries Romanoff recipe is a classic Russian-American dessert served by Michael Romanoff, a self-proclaimed member of Russian royalty, at his namesake restaurant (now closed) in Beverly Hills.

Be careful when folding the marinated fruit into the ice cream and whipped cream mixture lest the fruit juices bleed and turn the cream a pastel pink color.

This is an easy dessert to whip up at the last minute that's suitable for the most elegant party. Just don't serve it to the kids unless theirs is an alcohol-free version.

A Bit About the Mysterious 'Prince' Romanoff

Romanoff's real name was Harry F. Gerguson, born Hershel Geguzin in Lithuania. He was a restaurateur with a sketchy past who knocked his customers' socks off with this dessert, especially when fresh California strawberries were in season. 

Lest one think ill of Michael Romanoff, his restaurant did invent noodles Romanoff, a creamy dish of egg noodles enrobed in a creamy Parmesan cheese sauce.

Ingredients

  • 1/4 cup strawberry liqueur
  • 1/4 cup orange-flavored liqueur such as ​Grand Marnier 
  • 2 tablespoons cognac
  • Juice of 1 lemon
  • 2 tablespoons dark brown sugar (optional if the fruit is sweet)
  • 2 quarts fresh perfectly ripe small to medium strawberries, rinsed
  • 3 pints French vanilla ice cream
  • 1 cup heavy whipping cream (whipped)
  • Garnish: mint sprigs

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine strawberry and orange liqueurs, cognac and lemon juice, and up to 2 tablespoons dark brown sugar if berries are not sweet.

  3. Reserve 8 whole strawberries for garnish. Hull the remaining strawberries and cut them in half. Marinate the halves in the liqueur mixture at room temperature for about 15 minutes.

  4. In a large bowl, soften 2 pints of the vanilla ice cream and then carefully fold in the whipped cream. Carefully fold in the marinated strawberries, leaving the liquid behind. (If desired, you can drizzle this on top of the finished dessert or drink it.)

  5. Place a small scoop of the remaining 1 pint of vanilla ice cream in the bottom of 8 large stemmed glasses. Fill the glasses with the strawberry ice cream and whipped cream mixture.

  6. Garnish with one of the reserved whole strawberries and a mint sprig. Sprinkle with brown sugar or confectioners' sugar, if desired. Serve immediately.

Recipe Variations

  • While it is speculated the dessert was created in California, there are French and Russian versions. In fact, Escoffier is credited with creating it when he was the chef at the Carlton Hotel in London.
  • In France, it is made with Curacao, whipped cream, orange juice, vanilla, and superfine sugar but no ice cream.
  • In Russia, strawberries Romanoff is made with Cointreau or orange juice, sugar, whipped cream, vanilla, and sour cream and, again, no ice cream.
  • It appears the use of vanilla ice cream is a distinctly American invention.