This is a quick dessert that can be prepared ahead to add a delightful finish to an elegant meal. Sometimes I’ll slice the strawberries and use this recipe for strawberry shortcake.
This came from one of those glossy cards some company sent years ago promoting their “recipe of the month” club. The ironic anecdote on the card said that although this is a recipe with Russian origin it is most often served in French restaurants. It was named for the royal family in Imperial Russia at whose court mostly French food was served!
2 pints of red, ripe strawberries
1/3 C granulated sugar
2 tsp powdered sugar
1/3 C Gran Marnier or Cointreau
Zest of one orange
1 C heavy cream
Cut the stems from the strawberries; wash well and dry by blotting with paper towel. Place the strawberries in a bowl. Add the 1/3 C sugar to the Gran Marnier or Cointreau, mix and pour over the strawberries. Sprinkle the orange zest over all and gently toss the strawberries to be sure they have all been coated with the liquid. Refrigerate in a covered bowl until time to serve.
Whip the heavy cream adding the 2 tsp of powdered sugar (and a few drops of vanilla or almond extract if desired) half way through.
Place the strawberries in an appropriate serving dish and serve with the whip cream.