I turned five simple ingredients and a sour cream base into a silky, tangy strawberry crema that steals the spotlight at any summer table.

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I am obsessed with fresas con crema because it hits every bold, bright craving I get without fuss. I love when hulled, sliced fresh strawberries burst against the tang of Mexican crema, each spoonful loud with fruit and cream.

I adore how the cream keeps things cool and unbothered, yet dangerously addictive. But it feels like summer in a bowl, no nostalgia required.

I snack on it straight from the fridge, at midnight, at picnics, on the couch. Pure bliss.

This is the kind of simple dessert that refuses to be subtle. I want it every single day, no apologies.

Ingredients

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Basically bright, juicy sweetness and a little tartness; makes it feel fresh and fun.
Plus creamy, tangy richness that coats the berries and makes it feel indulgent.
Basically thick, almost caramel sweetness that binds everything and keeps it dessert-y.
Plus added sparkle and quick sweetness; you’ll tweak it to match berry ripeness.
Basically warm, homey aroma that rounds things out and makes it taste familiar.

Ingredient Quantities

2 cups hulled and sliced fresh strawberries, more if you cant resist

1 cup Mexican crema or full fat sour cream (use crema for authentic flavor)

1/2 cup sweetened condensed milk

2 tablespoons granulated sugar, or to taste

1 teaspoon pure vanilla extract

How to Make this

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1. Rinse and hull about 2 cups fresh strawberries, slice them thinly and set aside; you can save a few whole or halved for garnish if you want.

2. If you like them extra juicy, toss the sliced berries with 1 tablespoon of the granulated sugar and let them sit 10 to 15 minutes to macerate; this brings out their juices and makes them sweeter.

3. In a medium bowl whisk together 1 cup Mexican crema or full fat sour cream, 1/2 cup sweetened condensed milk, the remaining 1 tablespoon granulated sugar (or adjust to taste), and 1 teaspoon pure vanilla extract until smooth and slightly glossy.

4. Taste the cream mixture and add more sugar or condensed milk if you want it sweeter; remember the strawberries will add some tartness.

5. Gently fold the sliced strawberries and any juices from macerating into the cream mixture, stirring just enough to coat the fruit without turning everything pink sludge.

6. For a chunkier texture leave more whole berries, for a creamier, more uniform mix chop the strawberries smaller or lightly mash a few with a fork before folding them in.

7. Chill the combined Fresas con Crema in the fridge for at least 20 to 30 minutes so flavors marry and it’s refreshingly cold.

8. Serve in small bowls or glasses, garnish with reserved berries, a sprig of mint or a sprinkle of extra sugar if you like, and eat right away.

9. Leftovers keep well covered in the fridge for up to 2 days but the strawberries will release more juice over time and the cream will thin out a bit.

10. Tip: use the best ripe strawberries you can find—if they’re not super sweet, add a little more sweetened condensed milk, and always taste as you go so it ends up how you like it.

Equipment Needed

1. Colander or sieve (to rinse strawberries)
2. Cutting board
3. Paring knife (for hulling and slicing)
4. Measuring cups and spoons
5. Medium mixing bowl
6. Whisk
7. Rubber spatula or large spoon (for folding)
8. Small bowls or glasses for serving

FAQ

Q: Can I use regular sour cream instead of Mexican crema? A: Yes, you can. Full fat sour cream works fine and gives similar creaminess. Crema is slightly tangier and silkier, so if you want that authentic taste try to find crema, but sour cream is a perfectly good swap.

Q: How long will fresas con crema keep in the fridge? A: Best eaten within 24 hours for freshest strawberries and texture. If you must store it, keep in an airtight container up to 48 hours, but strawberries get watery and the cream can separate a bit.

Q: Can I make this ahead for a party? A: You can prep the cream mixture a few hours ahead and slice strawberries right before serving. If you mix strawberries with the cream more than a couple hours ahead they may release juice and get soggy, so wait to combine if you can.

Q: Any tips to keep the strawberries from getting too watery? A: Pat berries dry after washing, slice them just before serving, and toss them gently with the sugar only a few minutes before you add the cream. If they start to get juicy, drain a little of the extra juice so the cream stays thick.

Q: Can I reduce the sugar or sweetened condensed milk? A: Yes. Taste the cream before mixing with strawberries and adjust sugar to your liking. You can use less condensed milk for a less sweet result, but that will change the texture a bit. Start small and add more if needed.

Q: Any good variations or add-ins? A: Try a splash of lime juice or a pinch of cinnamon for brightness, or fold in chopped toasted almonds or chopped peppermint for crunch. A few fresh basil or mint leaves chopped fine also pair really well with strawberries and keep it simple.

Fresas Con Crema (Mexican Strawberries & Cream) Recipe Substitutions and Variations

Strawberries: swap in raspberries or a mixed berry medley if your strawberries arent great, or sliced peaches for a summer twist.
Mexican crema / full fat sour cream: use thick Greek yogurt for tang and creaminess, or mascarpone for a richer, silkier result.
Sweetened condensed milk: try canned coconut condensed milk for a dairy free version, or stir together evaporated milk and 1/2 cup sugar heated until dissolved then cooled.
Granulated sugar and vanilla extract: replace the sugar with honey or agave (use a little less), and swap vanilla extract for almond extract or vanilla bean paste for stronger flavor.

Pro Tips

1. Macerate the berries longer if they are not super sweet. Toss them with sugar and let sit 20 to 30 minutes so they release more juice. That juice adds flavor and helps sweeten the crema without dumping in extra condensed milk.

2. Chill everything. Cold strawberries and cold crema make the texture feel richer. If you have time, make it a few hours ahead so the flavors marry, but know the mixture will get a bit looser the longer it sits.

3. Keep some whole berries for texture. Fold most slices gently into the cream but save a few halves for garnish and contrast. If you overmix, the whole thing turns uniformly pink and a little flat.

4. Taste as you go. Sweetened condensed milk varies between brands and strawberries vary by season, so add more vanilla or a touch more condensed milk only after you taste. If it gets too sweet, a tiny squeeze of lime juice brightens it up without ruining the crema.

Fresas Con Crema (Mexican Strawberries & Cream) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I turned five simple ingredients and a sour cream base into a silky, tangy strawberry crema that steals the spotlight at any summer table.

Servings

servings

Calories

288

kcal

Equipment: 1. Colander or sieve (to rinse strawberries)
2. Cutting board
3. Paring knife (for hulling and slicing)
4. Measuring cups and spoons
5. Medium mixing bowl
6. Whisk
7. Rubber spatula or large spoon (for folding)
8. Small bowls or glasses for serving

Ingredients

2 cups hulled and sliced fresh strawberries, more if you cant resist
1 cup Mexican crema or full fat sour cream (use crema for authentic flavor)
1/2 cup sweetened condensed milk
2 tablespoons granulated sugar, or to taste
1 teaspoon pure vanilla extract

Directions

Rinse and hull about 2 cups fresh strawberries, slice them thinly and set aside; you can save a few whole or halved for garnish if you want.
If you like them extra juicy, toss the sliced berries with 1 tablespoon of the granulated sugar and let them sit 10 to 15 minutes to macerate; this brings out their juices and makes them sweeter.
In a medium bowl whisk together 1 cup Mexican crema or full fat sour cream, 1/2 cup sweetened condensed milk, the remaining 1 tablespoon granulated sugar (or adjust to taste), and 1 teaspoon pure vanilla extract until smooth and slightly glossy.
Taste the cream mixture and add more sugar or condensed milk if you want it sweeter; remember the strawberries will add some tartness.
Gently fold the sliced strawberries and any juices from macerating into the cream mixture, stirring just enough to coat the fruit without turning everything pink sludge.
For a chunkier texture leave more whole berries, for a creamier, more uniform mix chop the strawberries smaller or lightly mash a few with a fork before folding them in.
Chill the combined Fresas con Crema in the fridge for at least 20 to 30 minutes so flavors marry and it’s refreshingly cold.
Serve in small bowls or glasses, garnish with reserved berries, a sprig of mint or a sprinkle of extra sugar if you like, and eat right away.
Leftovers keep well covered in the fridge for up to 2 days but the strawberries will release more juice over time and the cream will thin out a bit.
Tip: use the best ripe strawberries you can find—if they’re not super sweet, add a little more sweetened condensed milk, and always taste as you go so it ends up how you like it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.