How to Make Strawberries Romanoff, One of Jackie Kennedy’s Favorite Desserts

Have you ever wondered what all of the famous First Ladies eat?

There are a lot of things about Jackie Kennedy that I adore, including her poise, impeccable fashion sense and love of French cooking. Her favorite foods included poached salmon and baked potatoes. And her favorite dessert was elegantly simple: Strawberries Romanoff.

Strawberries Romanoff is a simple dessert that was created around the turn of the 20th century and served by Chef Auguste Escoffier at the Carlton Hotel in London. The original dessert was composed of strawberries, cream and Grand Marnier, an orange-flavored liqueur. There are many variations of Strawberries Romanoff, but this version only uses 4 ingredients and is alcohol-free.

How to Make Strawberries Romanoff

Ingredients

  • 1 quart fresh strawberries, hulled
  • 1/2 cup confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1/4 cup orange juice

Step 1: Prepare the Strawberries

Here's How to Make Strawberries Romanoff, One of Jackie Kennedy's Favorite DessertsCourtesy April Preisler

Be sure that your strawberries are washed and hulled. I prefer to cut the strawberries into quarters if they are large, or just halve them if they’re on the smaller side. Sprinkle the strawberries with the sugar, cover and refrigerate for 15-20 minutes.

Editor’s Tip: Here’s the secret way to hull a strawberry super fast.

Step 2: Prepare the Whipping Cream

Here's How to Make Strawberries Romanoff, One of Jackie Kennedy's Favorite DessertsCourtesy April Preisler

While the strawberries set, prepare the whipped cream by beating it in the chilled bowl of a stand mixer until soft peaks form. I used this simple tutorial on how to make whipped cream from scratch for this recipe. Be careful not to over-whip! Gently fold in the orange juice.

Step 3: Assemble the Berries and Cream

Here's How to Make Strawberries Romanoff, One of Jackie Kennedy's Favorite DessertsCourtesy April Preisler

Fold the berries into the cream and serve. My preference is to layer the berries and cream into individual dishes just before serving. I like to top each dish with mint and orange zest for presentation.

This light dessert is so easy to prepare. It’s just the thing for warmer days.

Up Next: Mary Todd Lincoln’s White Cake

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April Preisler
April is a food and travel lover, wine enthusiast, ice cream obsessed and the vision behind the blog, Food n' Focus. Her favorite cuisine is Italian and loves to cook international recipes.