This is the ideal way to eat strawberries during their peak of freshness. You don’t add a single thing to the berries, just simply wash them and dip them or drown them in this amazing sauce. It is my husband’s favorite way to enjoy strawberries. If you have a La Madeleine you can try the dish there, but as always homemade is so much better!
The Romanoff sauce has a light and luxurious texture with a hint of Brandy, tang of sour cream, and the sweetness of brown sugar. It pairs perfectly with Summer fruits and is so good I could eat it alone with a spoon and no guilt. Okay, maybe no spoon…
- 2 lbs fresh strawberries, rinsed and hulled
or not if you are serving as a dip
- 1/2 cup sour cream
- 3 Tablespoons brown sugar
- 1 Tablespoon Brandy (substitute extract if you must)
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 cup whipping cream
DIRECTIONS: In a medium-large bowl combine sour cream, brown sugar, and brandy; stir well to combine.
In another mixing bowl or stand mixer; whisk whipping cream with sugar and vanilla extract to stiff peaks (on medium high for about 3 minutes.)
Fold whipped cream mixture into sour cream mixture; refrigerate until ready to serve. Serve as a sauce or dip with fresh fruit!
It’s that simple folks! But, decadent enough to serve at a special occasion. Also, this requires ZERO cooking which makes it nice on hotter days!
Obsessed with whipped creams,