Strawberry Shortcake à la Romanoff

This recipe courtesy of Ken Hoyt/Ken Hoyt Style.

Prepare the berries up to 12 hours in advance. The strawberries should macerate in the Cointreau and Orange juice mixture for at least 3 to 4 hours. 


  •  1 fresh orange
  •  3 to 4 cups strawberries
  •  1/4 cup sugar
  •  3 to 4 Tbls. Cointreau
  • 6 slices pound cake*
  •  1 ½  cup heavy cream
  •  1 ½ cup best quality vanilla ice cream


  1. Wash orange, dry then grate 1 tablespoon of peel, set aside. Slice the orange in half and squeeze the juice into a medium-sized non-reactive bowl. Add the Cointreau, the orange rind and sugar and set aside.
  2. Wash and hull and quarter the strawberries. Toss the prepared strawberries in the juice and liqueur mixture. Refrigerate for 3 hours minimum (up to 8 hours).
  3. Remove the ice cream from freezer 15 to 20 minutes before serving.  Strain the excess juice from the berries and set aside.
  4. Place the slices of cake on each dessert plate and sprinkle lightly with about half the berry juices.
  5. Whip the cream until it holds peaks. Then fold the softened ice cream and whipped cream together; then add 2 tablespoons of the berry juice and blend until smooth.
  6. Top each cake slice with ½ cup of the whipped ice cream mixture then top with ½ cup of the berries. Serve immediately.

* substitute Angel Food Cake if you prefer.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.