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Strawberries Romanoff


  • Toss 375 gm quartered strawberries in the caster sugar and Grand Marnier. Refrigerate overnight and then drain, retaining the liquid.
  • When ready, prepare the jelly according to instructions on the packet and refrigerate until almost set.
  • Whip the cream until stiff and then stir in half the drained strawberries. Set aside.
  • Put the remaining berries, with the liquid, into a large bowl (or individual bowls). Then top with half of the cream mixture, most of the jelly and the remaining cream mix. Arrange the extra strawberries around the bowl, spoon the remaining jelly in the centre and sprinkle with a little icing sugar.


  • 375+ gm strawberries, hulled
  • ¼ cup caster sugar
  • 3 tbsp Grand Marnier
  • your favourite berry jelly
  • 300 ml thickened cream
  • extra strawberries for garnish, hulled
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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