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A dessert glass with fresas con crema topped with whipped cream. and strawberries next to it.
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Fresas con Crema (Mexican Strawberries and Cream)

This fresas con crema recipe is a classic Mexican no-bake dessert made with fresh strawberries and a sweet, pourable cream sauce. It comes together in about 10 minutes and is endlessly refreshing.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Mexican
Freezer friendly: No
Shelf life: 3 Days
Servings: 6
Author: Samira Kazan

Equipment

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
US Customary - Metric

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.
Check the blog post for more tips!

Nutrition

Calories: 395kcal | Carbohydrates: 41g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 129mg | Potassium: 505mg | Fiber: 2g | Sugar: 38g | Vitamin A: 787IU | Vitamin C: 47mg | Calcium: 323mg | Iron: 1mg