Strawberries Romanoff

In a medium bowl, combine hulled and quartered strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.

Two photos of cut strawberries in a bowl with one having sugar being added to the bowl Two photos of cut up strawberries for Strawberry Romanoff Just before serving, in a large mixing bowl, combine 1 cup cold heavy cream and 1/4 cup powdered sugar, and beat with an electric mixer until stiff peaks form.

Using a spatula, fold in 1/4 cup sour cream just until well blended.

To serve, stir strawberries then divide between 6 serving glasses or bowls.

You can spoon a little syrup over the berries if you like.

You can also use this syrup to soak a cake.

Spoon cream over strawberries, dividing evenly.

You can also use an ice cream scoop with trigger release for a nice rounded puff of cream.

Serve right away or chill and enjoy within 2 hours of assembly.