Go Back
authentic Fresas con Crema (Mexican Strawberries and Cream)

Fresas Con Crema

Fresas con crema is the no-cook Mexican dessert that put Irapuato, Guanajuato on the map. Ripe strawberries are folded into a loose, pourable sauce of crema mexicana, sweetened condensed milk, and Mexican vanilla, then chilled until the berries weep their juices into the cream. Spooned cold from a tall glass, it tastes like the best part of melted strawberry ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 People
Course: Dessert
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fresh strawberries ripe, hulled and sliced
  • 2 tbsp granulated sugar for macerating, optional
  • 1 cup crema mexicana or media crema
  • 0.5 cup sweetened condensed milk such as La Lechera
  • 0.25 cup evaporated milk
  • 1.5 tsp Mexican vanilla extract or seeds scraped from 1 vanilla bean
  • 1 pinch salt

Equipment

  • 1 Medium mixing bowl
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 paring knife for hulling strawberries
  • 6 tall clear cups or glasses for serving

Method
 

  1. Wash the strawberries under cool water and pat them dry. Hull each berry with a paring knife and slice into quarters, or halves if the berries are small. Set a small handful of the prettiest slices aside for garnish.
  2. Place the remaining sliced strawberries in a medium bowl. Sprinkle with the granulated sugar, toss gently, and let sit at room temperature for 10 minutes so they begin to release their juices. Skip the sugar entirely if your strawberries are already very sweet.
  3. In a large mixing bowl, whisk together the crema mexicana, sweetened condensed milk, evaporated milk, Mexican vanilla extract, and pinch of salt until completely smooth and pourable. The sauce should coat the back of a spoon but still drip easily.
  4. Add the macerated strawberries along with all of their juices to the cream. Fold gently with a spoon or spatula until every berry is coated. Do not whip or over-stir; the texture should stay loose, not fluffy.
  5. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The strawberries will continue to weep into the cream, turning the sauce a soft pink and intensifying the flavor.
  6. Stir once to redistribute the juices, then spoon the fresas con crema into tall clear glasses or cups. Top each with the reserved strawberry slices and serve cold with a long spoon.

Notes

  • Use the ripest, most fragrant strawberries you can find. The dessert is only as good as the fruit.
  • If you cannot find crema mexicana, substitute media crema (table cream) or, in a pinch, full-fat sour cream loosened with a splash of half-and-half.
  • For a richer nevería-style version, top each cup with chopped pecans, granola, or a drizzle of cajeta.
  • Store leftovers covered in the refrigerator for up to 2 days. The cream will continue to thin as the berries release juice.