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The first time I made fresas con crema recipe at home, I was surprised by how quickly it came together. Fresh strawberries, a handful of pantry ingredients, and a simple whisk are all you need to make one of the most satisfying no-bake desserts out there.
The key is getting the cream sauce right, and this version uses sour cream, sweetened condensed milk, and evaporated milk for a sauce that is pourable, lightly sweet, and just rich enough to coat every slice of strawberry. Optionally, adding heavy cream makes it easy to dial up the richness depending on what you are in the mood for.
If you love simple fruit-forward desserts, you might also enjoy this strawberry sorbet or this fun strawberry pretzel salad for your next gathering.
Fresas con crema ingredients
- Fresh strawberries: Ripe, in-season strawberries give the best flavor and hold their texture well. Thawed frozen strawberries work in a pinch, but drain them well first.
- Sour cream: The base of the cream sauce. It adds a gentle tang that balances the sweetness. Plain full-fat Greek yogurt works as a lighter substitute.
- Sweetened condensed milk: This is what sweetens the sauce and gives it that rich, almost ice cream-like flavor. No need to add extra sugar.
- Evaporated milk: Loosens the sauce to a pourable, spoonable consistency. You can swap it for whole milk, half-and-half, or Mexican table cream (media crema) if you prefer.
- Vanilla extract: Rounds out the sweetness. Mexican vanilla extract is lovely here if you have it, but regular vanilla works just as well.
- Heavy cream (optional): For a richer, creamier sauce with a slightly more luxurious texture. You can whisk it in straight or lightly whip it first before folding it in.
- Whipped cream and fresh mint (optional): For serving. A little whipped cream on top makes it feel a bit more special.
See printable recipe card below for the full ingredients list and quantities.
How to make fresas con crema
Start by washing, hulling, and slicing the strawberries into thin rounds. Set them aside while you make the cream sauce.
In a large mixing bowl, whisk together the sour cream, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and fully combined. It should be pourable and lightly creamy, not thick like pudding. If you are using the optional heavy cream, whisk it in at this point. For a slightly fluffier texture, lightly whip the heavy cream in a separate bowl before folding it gently into the sauce.
1. Dairy ingredients
3. Whisk
2. Vanilla extract
4. The cream mixture is readyFrom here, you have two ways to assemble. You can divide the sliced strawberries among individual serving glasses or bowls and spoon the cream mixture generously over the top, or you can fold all of the strawberries directly into the cream mixture so every piece is evenly coated. Both work well.
Serve immediately for the freshest texture, or refrigerate for 30 minutes to 1 hour to let everything chill and the flavors come together. If you are garnishing, add a spoonful of whipped cream and a few fresh mint leaves just before serving.
5. Place strawberries in a glass
7. Top with whipped cream
6. Add the cream mixture
8. Top with strawberriesYou can store the cream sauce and sliced strawberries separately in airtight containers. The cream sauce keeps well for up to 3 days. Once assembled, the dessert is best eaten within 24 hours, as the strawberries release juice over time and the sauce will thin
For the best texture, keep the cream sauce and strawberries separate until you are ready to serve. Strawberries release juice as they sit, which thins the sauce and softens the fruit faster than you might expect.
Serving suggestions
Fresas con crema is best served cold in individual glasses or small bowls so everyone gets a generous pour of the cream sauce over their strawberries. A spoonful of whipped cream and a few fresh mint leaves on top make it look great without any extra effort.
It works well as a light dessert after a Mexican-inspired meal that includes shredded chicken tacos or chicken quesadillas and alongside refreshing horchata. It can be a refreshing summer treat on its own, or you can also serve it as part of a dessert spread alongside other no-bake options.
If you want to change things up, try it with a mix of fresh berries, sliced peaches, or mango in place of, or alongside, the strawberries.
FAQs
Yes. Make the cream sauce up to 3 days ahead and store it covered in the fridge. Slice the strawberries the day you plan to serve, and assemble just before eating so the fruit stays fresh and the sauce stays at the right consistency.
Fresas con crema is meant to be a pourable sauce, not a thick one. If you find it too thin for your taste, reduce the evaporated milk slightly or swap it for a smaller amount of half-and-half. The sauce will also thicken slightly after chilling in the fridge.
More fruit dessert recipes
If you enjoyed this, here are a few more simple fruit-forward recipes worth trying.
If you made this fresas con crema recipe, please leave a rating and a quick comment. Your feedback supports the blog and helps other readers.
Fresas con Crema (Mexican Strawberries and Cream)
Equipment
- Hand mixer or a balloon whisk
Ingredients
- 1 pound strawberries hulled and sliced
- 1 cup sour cream
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract Mexican vanilla if available
Optional, for a richer and creamier sauce
- 1/2 cup heavy cream lightly whipped or poured in as is
Optional, for serving
- whipped cream
- fresh mint leaves
Instructions
- Wash, hull, and slice the strawberries into thin rounds. Set aside.
- In a large mixing bowl, whisk together the sour cream, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and fully combined.
- If using the heavy cream, whisk it into the sauce at this point. For a slightly fluffier texture, lightly whip the heavy cream in a separate bowl before folding it gently into the mixture.
- Divide the sliced strawberries among serving glasses or bowls. Spoon the cream mixture generously over the strawberries.Alternatively, fold all of the strawberries directly into the cream mixture if you prefer every bite to be evenly coated.
- Serve immediately, or refrigerate for 30 minutes to 1 hour to chill and let the flavors come together.Garnish with whipped cream and fresh mint leaves if desired, and serve cold.
Notes
- Strawberries: Fresh, ripe strawberries give the best flavor. If using frozen, thaw completely and drain off excess liquid before using.
- For a lighter version, swap the sour cream for plain full-fat Greek yogurt.
- Make ahead: The cream sauce can be made up to 3 days ahead and stored covered in the fridge. Slice the strawberries on the day you plan to serve.
- Once assembled, this dessert is best eaten within 24 hours. The strawberries release juice over time and will thin the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
