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A Luscious Mixed Berry Romanoff Recipe
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Elegance meets ease in this iconic Mixed Berry Romanoff recipe. Think berries and whipped cream, but an elevated edition with a tangy twist of sour cream and a sophisticated splash of Brandy. Fresh, peak-season, mixed California berries blend together with a sprinkle of sugar and warm Brandy, then get spooned over a luxuriously smooth, honey-sweetened, brandied blend of sour cream and whipped cream.
Strawberries Romanoff has a storied history
With a name like Berries Romanoff, a vintage, upper echelon dining scene immediately springs to mind. It just sounds, well, fancy. The original, Strawberries Romanoff recipe, has a storied history that may or may not be tied to royalty.
It seems that the initial version of the dessert was created by Auguste Escoffier, Chef at the Carlton Hotel in London in the 1920s. Escoffier coined the dish “Strawberries Americaine Style”. Legend has it that later in 1940’s, the recipe was “adopted by” (we are using that phrase generously here) Prince Michael Romanoff, a Hollywood restaurateur, con man and actor. The title of “Prince” is also used loosely.
Michael claimed to be a member of Russia’s royal House of Romanov and popularized Strawberries Romanoff via his chic Rodeo Drive restaurant during the mid century. Come to find out, Michael was neither from Russia nor a prince. But, his influence on the popularity of Strawberries Romanoff in the US was a royally brilliant move.
It is said that First Lady Jackie Kennedy’s favorite dessert was Strawberries Romanoff. In fact, the FLOTUS even served this light and regal dessert during a visit from Princess Grace of Monaco. So it turns out, Berries Romanoff did indeed have royal ties after all.
Fancy doesn’t have to mean fussy
We’ve established that Berries Romanoff has a fancy name and history. However, this recipe is truly simple in both ingredients and process. There are only a handful of ingredients involved and no specialty equipment is required. You’ll just need a mixing bowl, a whisk and a strong and steady wrist.
California grows a bounty of berries
Spanning from ever popular strawberries and blueberries all the way to the Central Coast gem, the Olallieberry, California produces a significant portion of the U.S. berry crop. In fact, 90% of the strawberries grown in the country come from California. Since California offers a bounty of different berry varieties, we simply couldn’t stop ourselves from updating the classic and incorporating a mix of our favorite berry varieties into this California inspired Berries Romanoff recipe.
This Berries Romanoff recipe works with any mix of berries
Swap the strawberries for locally sourced Olallieberries. Or go all in with a multi mixed berry base. Here we used a mix of California Grown strawberries, blueberries, blackberries and raspberries. Whatever trail you take, fresh, peak season California grown berries are always the delicious choice.
Just 6 ingredients to make this elegant Berries Romanoff recipe
- Sour cream gives a tangy, smooth and ultra creamy richness to the base.
- Heavy cream is whipped until airy and light, then folded into the sour cream. Creating an almost mousse-like, light and creamy base for the berries.
- Honey adds just enough natural sweetness to the creamy mixture.
- Mixed California Grown berries, use whatever combo of fresh berries your sweet heart desires. Think sliced strawberries, bursting blueberries, ripe raspberries, bright and jammy blackberries or sweet and juicy ollalieberries.
- Granulated sugar helps break down the berries and coax out their natural sweet and tart flavors. A little sprinkle enhances the best qualities of the mixed berries.
- Brandy or vanilla extract layers on the luxury, complimenting the sugar and soaking deep into the berries. A splash of brandy is also whisked into the creamy base adding just enough intrigue to pique curiosity and crave-ability.
Berries Romanoff exudes elegance with ease
This is a low maintenance, high reward recipe that is as elegant as it is easy to make. Since there is no baking, cooking or even much labor required, Berries Romanoff is a swift and sophisticated dessert that literally whips together in moments. You’re just a few steps away from a swanky, sweet dessert that feels all sorts of fancy.
- Step 1, mix macerate: Combine the mixed berries with Brandy and granulated sugar in a large bowl. Toss them together and allow them to sit for a bit, just a few minutes to meld is fine. But 30 minutes is the sweet spot for macerating berries. This gives the sugar time to dissolve and begin breaking down the berries. While coaxing out the juices and blending the sugar and Brandy into a thick syrup.
- Step 2 whisk, whip & fold: Mix the sour cream, honey and remaining Brandy together in a small bowl. Then whisk the heavy cream and sugar together until thick and billowy. Fold the whipped cream into the sour cream mixture to create the light and creamy, semi-sweet base with a tinge of tang from the sour cream and an air of unexpected sophistication, compliments of the Brandy.
- Step 3 spoon & serve: Layer it up and show it off. Start by spooning a billowing base of the cream to the bottom of your serving vessels. Then pile on the juicy mixed berries and finish with a soft dollop of the cream.
Find your fanciest stemware, cutest ice cream cups or prettiest petite bowls to serve this debonair dessert
While there are no rules for serving Berries Romanoff, a good rule of thumb is that everything tastes better out of a fancy vessel! We recommended using a mix of new and vintage wide rimmed cocktail glasses, champagne coupes or footed bowls to show off the natural charm of this iconic dessert. Have fun with it and let those beautiful California berries radiate their glossy brilliance in your most gorgeous glassware!
Make this simple & stylish Berries Romanoff when summer turns up the heat
Nobody wants to spend their precious summer free time sweating it out in a hot kitchen. Thanks to the divine alignment of peak berry season and the dog days of summer, berries don’t need much primp to show off their best side.
Berries Romanoff is the go-to dessert idea during the unrelenting hot summer nights, when you want something fresh yet fancy. This dashing dessert refreshes with refinement and effortless grace. It’s a cool and stylish way to serve berries at their best. The tangy and cool whipped cream against the Brandy kissed, syrupy mixed berries satisfies sweet summery cravings in this simple yet sophisticated dessert.
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Mixed Berry Romanoff
Ingredients
- 1/2 cup sour cream
- 2 TBSP honey
- 3 TBSP brandy or 2 tsp vanilla divided
- 1/2 cup heavy cream
- 2 TBSP granulated sugar divided
- 4 cups fresh mixed berries like sliced strawberries, blueberries, raspberries, blackberries or ollalieberrie
Instructions
- Add the mixed berries, 2 TBSP of Brandy, and 1 TBSP granulated sugar to a large mixing bowl, and gently toss together. Set aside.
- Whisk the sour cream, honey and remaining tablespoon of Brandy together in a small bowl.
- In a separate bowl, whisk the heavy cream until it starts to thicken and add the remaining tablespoon of sugar. Then whip until thick, creamy and billowy.
- Fold the whipped cream into the sour cream mixture until well blended. If you’re making the dish ahead, pop it into the fridge until you’re ready to serve.
- To serve, divide the berries among 6 individual parfait cups, champagne coupes or small bowls, leaving some to add dot the top. Then add generous dollops of the whipped cream mixture to each bowl and top with remaining berries and a drizzle of the syrup that collected at the bottom of the bowl. Serve immediately and feel fancy!
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About the Author, Becky Sue Wilberding, Baking the Goods
Becky Sue is the creative mastermind behind the hugely popular blog Baking the Goods. A trained designer, she found her way to the kitchen as a creative outlet and discovered she was really great at baking. So did the grateful recipients of said baked goods. Naturally, people started asking for the recipes so Becky Sue decided to have a go at blogging, and the rest, as they say, is history.
Becky Sue, and her recipes, have been featured in Food Network Magazine, Bake From Scratch Magazine, Cherry Bombe Magazine, Where Women Cook Magazine and numerous cookbooks.
Want to Try More of Becky Sue’s Recipes?
Of course you do! We think you’ll love her Purple Sweet Potato Dinner Rolls, Roasted Carrot and Herby Feta Galette, Caramelized Fig and Walnut Bread, and her Candied Tangerine Mascarpone Tart. We also think you’ll love the recipes and edible centerpiece DIY featured on CA GROWN below.
Article and recipe by Becky Sue Wilberding of Baking The Goods @bakingthegoods. Photography for this recipe by James Collier for CA GROWN.