Strawberries Romanoff
Strawberries Romanoff are one of my best memories of working at Le Parisien Restaurant in Salt Lake City, and I’ve loved them for years! I make this for an amazing but easy dessert whenever I have fresh strawberries!
PIN Strawberries Romanoff to try it later!
When I keep noticing ripe juicy strawberries every time I go to the market, I start thinking about Strawberries Romanoff, a dessert that I learned to make in college when I worked at a long-gone French restaurant in Salt Lake called Le Parisien. The restaurant closed in 2001, but I have great memories of the place, and Strawberries Romanoff was one of their signature desserts.
The restaurant served the strawberries with small bowls of sour cream and brown sugar for dipping, but through the years I developed a preference for whisking the brown sugar and sour cream together and mixing it with the cut strawberries for a slightly different take on Strawberries Romanoff! And this is a perfect easy dessert with only three ingredients!
And now that I’m not eating much sugar, I make this with sour cream and Golden Monkfruit Sweetener which still gives it that amazing brown sugar taste! I hope you make some Strawberries Romanoff soon, while you can still get the ripe juicy strawberries that taste so good this time of year!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh strawberries
- sour cream
- Golden Monkfruit Sweetener (affiliate link)
Can you use a different sweetener for the Strawberries Romanoff?
At the restaurant the Strawberries Romanoff was made with brown sugar, and of course you can use that if you don’t care about the carbs. But if you’re going to make it with a no-calorie sweetener, I think the Lakanto Golden Monkfruit Sweetener that I recommend gives the closest to the brown sugar flavor. However, if you don’t want to buy a sweetener just for this recipe, I’m sure any type of sweetener you like will still taste good in this.
Can you use other berries in this recipe?
At the restaurant they never used anything but strawberries for the Strawberries Romanoff that was so popular with our customers. But if you wanted to make this with a mix of berries like raspberries, blackberries, or even blueberries, I bet that would also be delicious!
Are Strawberries Romanoff low in carbs and gluten-free?
Berries are lower in sugar than most other fruits, so if you use the Golden Monkfruit Sweetener I recommend, this recipe has only about 9 net carbs per serving. And this easy dessert is also naturally gluten-free as long as you use a gluten-free sweetener.
How to Make Strawberries Romanoff:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- You need juicy ripe red strawberries for the best flavor. If you can get locally grown strawberries, even better.
- Cut the strawberries into halves or fourths to make same-size pieces.
- Then whisk together the sour cream and Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice.
- Gently combine the sour cream and sweetener mixture with the strawberries. That’s it!
- Serve to your family or guests and wait for raves!
More Delicious Ideas with Fresh Strawberries:
- Low-Sugar Strawberry Frozen Yogurt Pops
- Strawberry Spinach Salad
- Low-Sugar Strawberry Frozen Yogurt
- Red, White, and Blue Salad
Strawberries Romanoff
Strawberries Romanoff are one of my best memories of working at Le Parisien Restaurant in Salt Lake City, and this easy dessert has been a hit with everyone I’ve made it for!
Ingredients
- 1 pound fresh strawberries
- 1/2 cup sour cream (see notes)
- 2 T Golden Monkfruit Sweetener (see notes)
Instructions
- Be sure to buy the reddest and ripest strawberries you can find for best flavor.
- Rinse strawberries, then cut big ones into fourths and smaller ones into halves.
- Put cut strawberries into a medium-sized bowl.
- In a small bowl, whisk together the sour cream and Golden Monkfruit Sweetener, or sweetener of your choice.
- Taste for sweetness to see if you want to add more sweetener.
- Gently combine sour cream mixture with cut strawberries, divide into four small dishes, and serve.
Notes
I prefer Golden Monkfruit Sweetener (affiliate link) for this recipe, but use any sweetener of your choice. You can use regular or light sour cream, whichever you prefer.
Recipe inspired by Strawberries Romanoff at Le Parisien Restaurant.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 96Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 10mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Berries are lower in carbs than many fruits and this easy recipe for easy Strawberries Romanoff is surprisingly low in net carbs when it’s made with sweetener, so it’s great as a treat even for traditional low-carb diets, although maybe not for Keto. This recipe would be Phase two or three for the original South Beach diet.
Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for easy Strawberries Romanoff like the ones served at Le Parisien was first posted in 2006, and I have made it many, many times since then! The recipe was last updated with more information in 2024,
30 Comments on “Strawberries Romanoff”
I’m going to make this on Sunday! Thanks for this, Kalyn!
My pleasure Donna! Hope all the Kellys will enjoy it!
How do you think plain greek yogurt would work instead of sour cream?
Of course the yogurt will be a bit more tart, but I think it will not be bad at all, especially for people who like yogurt.
Natalie, hope you enjoy it. I haven't tried the Sugar Twin brown sugar; will have to check it out.
I'm making this for dessert tonight! I'm going to use Sugar Twin brown sugar to cut the amount of sugar even more, and make it more Phase 2 friendly!
This brings back memories. I remember eating strawberries with my family when I was young by dipping the strawberries in sour cream followed by brown sugar. What a treat it was! This sound like another great way to enjoy that flavour combo.
i'll have to try this! recently started weight watchers and really need to watch what i'm eating. this sounds fab!
YUM!!!!
Brett, I don't use fat free sour cream because it has added sugar, which I want to avoid. If you don't care about that, go ahead and use it.
is fat free sour cream really that bad?
WOOOOOWWW Looks delicous! Thanks for the recipe! Great site and pictures!
The strawberries are beautiful! What a great summer treat!
This looks great! I would never have thought of pairing strawberries with brown sugar, but it makes sense now that I see them together. Yum!
What a great idea! I have been enjoying strawberries so much and it's nice to have other ways to prepare them.
Sophie and Zoe, thanks. I absolutely adore this dish.
Maggie, what a fun story. That was the first place I had escargot, and I did love them there. I had so many foods for the first time there; it was an important step in my food education.
Kaylyn,
My first experience with Le Parisien was on a date in college. My date got the escargot for an appetizer and insisted I try it. It was delicious (cooked in garlic and butter, how can it not taste great?) but it turns out I'm allergic to shellfish, and at least for my immune system snails fall into that category. Not fun. However, I forgave my date and still get to use the "he poisoned me on our first date" story every once in a while since he is now my dear husband.
Thanks for the recipes! I really enjoy reading your blog!
Sounds and looks delicious!
Lovely, lovely, lovely dessert!
SaysPhoebe, I don't know how I do it either, I promise I do not have any tracking devides planted in your kitchen! I do try to use things that are in season and focus the blog around common foods and ingredients that most people will have around, so that might help. But most of all, I'm glad to hear it's working out for you.
Kalyn, I don't know how you do it. I've decided you are either a food clairvoyant or the two of us have a psychic food connection!
The day my husband brought home artichokes you posted an artichoke recipe. When I pull pork chops out of the freezer, I find that you've posted a recipe to try. When I bought a bag of avocados at Costco, you were there the next day with a great recipe (and a couple of great tips!). More often than not, it seems we're on the same page somehow, as evidenced by your post today. Yesterday, I went to Costco and bought strawberries and last night we rented the movie, "Nicholas and Alexandra" about the last tsar of Russia. Today… Strawberries Romanoff! LOL
Like I said, I don't know how you do it, but this is why I keep coming back! Good recipes that fit the way we live!
Thanks! 🙂
The strawberries Romanoff look dee-licious. Thanks!
Barbara, didn’t they just have the best food there? I still buy the salad dressing all the time and love it.
I too loved the La Parisien. My husband took me there on one of our first dates, over 30 years ago. I’m definitely going to try this recipe, though I never had it at the restaurant. I was too full from the onion soup, salad with his signature dressing and the pepper steak.
this is the first of your recipes I have tried (found the site a couple days agon). all i can say is that if all of your recipes are this good, i’m in heaven! YUM! THANK YOU!!
Probably – Hal or Barbara Hansen. Dad owns Edison St. Recording which was downtown from the mid 70s to 2003, I think.
Chris, what a nice tribute to Max. I was sad to be out of town when they had his funeral or I surely would have attended. I hope I’m remembering it right, but I think I worked there from about 1977 – 1985. I worked there when I was getting my teaching certificate and kept working there a few nights a week for several years after I started teaching in 1979. Reading your post, I wonder if I might have known your parents?
Kalyn,
I always wondered where my mom got that from; I just never put it together.
Nice to see someone else with fond memories of La Parisien. I wrote a post about it (http://www.tchansen.org/2006/06/29/max-mercier-the-start-of-my-love-of-food/) when I found out Max had died. I hadn’t seen him for a few years – I always hoped he’d open something else up.
When did you work there? That is, if it isn’t divulging too much. I believed that La Parisien opened in 1968 after the cooking show at the U ended, but I’m not certain.
chris
It’s gone midnight and have just seen the picture of the Strawberries Romanof. If only i had some sour cream and strawberries in the fridge!
ugh kalyn, that looks so good. sour cream and strawberries-amazing!
splenda is awesome!
when in doubt, go splenda!!!