Fresas con Crema (Strawberries and Cream)

Hey everyone! Today, I want to show you how to make a dessert that is pure happiness in a cup: Fresas con Crema, or Mexican Strawberries and Cream.

Picture this: juicy, sweet strawberries floating in a rich, tangy cream sauce. It’s light, but it’s also super decadent. The best part? You don’t even have to turn on your oven.

This treat is a huge deal in Mexico. You’ll find it everywhere—from street carts and parties to local ice cream shops. It’s all about simple, fresh ingredients. I’ve tweaked the classic recipe just a bit to create what I think is the perfectly balanced cream sauce. We’ll use a mix of tangy sour cream and smooth Mexican crema to get a flavor that’s so creamy and delicious, you’ll definitely be going back for more.

So, let’s get into the kitchen and whip up this super easy dessert together.

Quick Look: What to Expect

Time Commitment

This is one of the quickest desserts you’ll ever make. Seriously.

• Prep Time: About 20 minutes. Most of this is just washing and chopping the strawberries.
• Chill Time: 30 minutes in the fridge. This part is magic.
• Total Time: Under an hour from start to finish!

How Many People Does This Serve?

This recipe makes enough for 6 people. But it’s a piece of cake to change the amounts. Need more for a party? Just double everything. Making it for a quiet night in? Cut it in half.

Here’s a little cheat sheet:

Servings	Fresh Strawberries	Sour Cream	Sweetened Condensed Milk	Mexican Crema	Vanilla Extract
For 3	½ pound	1 cup	¼ cup	½ cup	½ tsp
For 6 (Standard)	1 pound	2 cups	½ cup	1 cup	1 tsp
For 12	2 pounds	4 cups	1 cup	2 cups	2 tsp

Difficulty & Tools

• Difficulty: Beginner. If you can chop fruit and stir something in a bowl, you’ve got this. There’s zero cooking involved.
• Equipment Needed: You probably have all this stuff already.
  • A medium or large mixing bowl
  • A whisk (or a fork works fine!)
  • A knife and cutting board
  • Measuring cups and spoons
  • Small clear glasses for serving (so you can see the pretty layers!)

Want to Make This Ahead of Time?

Yes, you can! This dessert is great for prepping in advance.

You can make the cream sauce a day or two before you need it. Just keep it in an airtight container in the fridge. You can also wash and chop the strawberries a day ahead. Store them in a separate container. When you’re ready, just put it all together and let it chill for 30 minutes. Easy.

Let’s Talk Ingredients

A simple recipe like this is all about using good ingredients. Let’s break down what you’ll need.

First, the star of the show: one pound of fresh strawberries. Try to find berries that are bright red, feel firm, and smell sweet. Trust me, the better the strawberry, the better the dessert. You can use frozen strawberries if you absolutely have to, but the taste and texture of fresh ones are way better. Just make sure they’re washed, dried, and chopped before you start.

Now for that dreamy cream sauce. We’re using a few different things to get the flavor just right.

You’ll need two cups of sour cream. This gives it a great tang that balances out the sweetness. Then, you’ll add one cup of Mexican crema. If you haven’t tried it, it’s a bit like a thinner, less tangy sour cream. It’s super rich and velvety. Can’t find it? No problem. Just whisk one cup of heavy cream with one tablespoon of buttermilk or plain yogurt. Let it sit for about 20 minutes, and it’ll thicken up nicely.

For the sweetness, we’ll use half a cup of sweetened condensed milk. This also makes the sauce feel silky smooth. You can add a little more or less depending on how sweet your berries are.

Finally, add one teaspoon of pure vanilla extract. This ties all the flavors together and adds a nice, warm scent.

Step-by-Step: Let’s Make It!

Okay, let’s walk through this together. It’s really simple.

Step 1: Get Your Berries Ready

First, gently rinse your strawberries under cool water. I like to put them in a colander instead of soaking them in a bowl—it keeps them from getting mushy.

After they’re clean, pat them completely dry with paper towels. This step is super important. Any extra water will make your cream sauce runny, and nobody wants that.

Next, slice off the green tops. Then, chop them up. I usually slice most of them and quarter some of the smaller ones to get different sizes, but you can do whatever you like. Your kitchen is about to smell amazing.

Step 2: Mix the Perfect Cream

In your mixing bowl, dump in the sour cream, sweetened condensed milk, Mexican crema, and vanilla.

Now, start whisking! You want the mixture to be totally smooth. You might see a few little lumps from the sour cream at first, but just keep whisking and they’ll disappear. The finished sauce should be like a slightly thin yogurt—you can pour it, but it still feels rich.

Give it a little taste. Is it sweet enough for you? If not, just stir in a little more condensed milk.

Step 3: Layer and Chill

This is the fun part! Grab your clear serving cups.

Put a spoonful of the cream mixture in the bottom of a cup. Then add a layer of your chopped strawberries. Repeat that pattern—cream, then strawberries—until the glass is full. End with a final layer of cream on top.

Now for the hardest part: waiting! Cover the cups and stick them in the fridge for at least 30 minutes. You cannot skip this step! While it’s chilling, the strawberries release some of their juices into the cream, which turns it a pretty pink color. More importantly, it lets all the flavors hang out and get to know each other. The cream will also get a little thicker.

Want to Mix Things Up?

One of the best things about this recipe is how easy it is to change it up.

• Dietary Needs: Need a vegan or dairy-free version? Use a good-quality vegan sour cream, condensed coconut milk, and a full-fat coconut cream instead of the Mexican crema. It’s naturally gluten-free, too!
• Fancy vs. Simple: For a casual dessert, it’s perfect just the way it is. If you want to dress it up for a party, try sprinkling some toasted coconut flakes, crushed pistachios, or a fresh mint leaf on top.
• Seasonal Fruits: Strawberries are classic, but why stop there? In the summer, this is amazing with a mix of raspberries and blueberries. Sliced peaches or fresh mango would also be incredible.

Serving and Storing

How to Serve It

Serve your Fresas con Crema cold, right out of the fridge. Since you’re using clear glasses, it already looks beautiful! You can add a single slice of strawberry on top right before you serve it. It’s a simple dessert that’s great on its own, but it’s also nice with a simple butter cookie on the side.

Storing Leftovers

If you somehow have leftovers, you can keep them covered in the fridge for up to 3 days. Just know that the strawberries will get softer over time. It’ll taste best on the first day.

I wouldn’t recommend freezing the finished dessert. The cream can get a weird, grainy texture when it thaws. The cream sauce by itself, though, can be made ahead and stored for up to 5 days in the fridge. Enjoy!

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