A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.
A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!
You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.
Why Is It Called A ROMANOFF Sundae?
STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English).
STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).
Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.
Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Fresh Strawberries
Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.
You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.
NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.
Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.
Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.
Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!
Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.
Macerate The Strawberries
Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.
This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.
This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.
Prepare The Cream Sauce
Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.
Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form.
TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.
Make The Strawberry Almond Romanoff Sundae
So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!
For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.
Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!
The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy scoop of vanilla ice cream under it all! YUM.
A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.
I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like we do.
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House
↓↓ PRINTABLE RECIPE BELOW ↓↓
A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.
- 4 cups fresh strawberries de-stemmed, cored, halved
- ½ cup almond liqueur (Amaretto)
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon almond extract
- 2 cups vanilla ice cream (½ cup per serving)
- 2 teaspoons toasted almond slices (optional garnish)
Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.
Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.
Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.
For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!
To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.
Here’s one more to pin on your Pinterest boards!