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Strawberry Romanoff Cake

My sister introduced me to dipping fresh strawberries into sour cream and then rolling them in brown sugar... She called it strawberries romanoff.  Not sure if there is such a thing, but they taste incredibly good.  I decided to incorporate that into an easy-to-make cake which resulted in a light, fresh, moist, delicious dessert!  For those watching your sugar and fat intake, use fat free sour cream and splenda brown sugar mix.... a lot less sugar, calories and fat but just as tasty!!


Posted By: Frank Abraham
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Prep Time: 30 | Cook Time: 27-30 minutes | Ready In: 60 minutes + set time
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  • Store-bought white cake mix (prepared according to directions)
  • 2 pints fresh strawberries, cut into thin slices
  • brown sugar (enough for sprinkling
  • 1 pint sour cream
  • Stabilized whipped cream (recipe below)

Stabilized Whipped Cream

  • 2 teaspoon unflavored gelatin
  • 8 teaspoons cold water
  • 2 cups heavy whipping cream (35%)
  • 1/2 cup sifted icing sugar (confectioners sugar)

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Cooking Process:


Prepare store-bought cake mix according to directions and use 2x 9" round or square pan.  Allow cake to cool and cut cakes in half if you want 4 layers or leave whole for 2 layers.  Prepare stabilized whipped cream.

Stabilized Whipped Cream

In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (do not allow it to set). Whip the cream with the icing sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.


Put first layer of cake on platter, spread a thin layer of sour cream, layer thin slices of strawberries over cake layer, sprinkle with brown sugar, then a layer of stabilized whipped cream. Add second cake layer, repeat layering sour cream, strawberries, brown sugar, stabilized whipped cream.  Place third layer of cake on top.  Some people like to invert the top layer or trip it so that it sits flat, that is up to you.  Frost the entire cake witht he stabilized whipped cream and chill cake for 3-4 hours.  Garnish with fresh strawberries or better yet, dip whole strawberries in sour cream, then brown sugar and carefully place them on the cake.

Variation: replace 1/2 cup of heavy whipping cream with coconut cream or with 1/2 cup cream cheese or both for an extra decadent frosting!!