Instruction

• 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