Creamy Strawberries
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I remember the first time I made fresas con crema for a family brunch — the berries were so juicy that the sweet cream practically melted into them. This simple dessert is just ripe strawberries folded into a luxuriously sweet, tangy cream. It’s a favorite for summer potlucks, quick weeknight treats, and any moment when you want a feel-good dessert with minimal fuss. If you want a light finish to a savory spread (think brunch or a casual taco night), this is the kind of dessert that saves the day and clears plates fast — and it pairs surprisingly well with bright, salty sides like air-fried bites for an eclectic spread featuring air fryer bacon-wrapped pineapples.
Why you’ll love this dish
This recipe is fast, forgiving, and uses pantry staples. Ripe strawberries provide natural brightness and texture, while the Mexican crema plus sweetened condensed milk create a silky, slightly tangy-sweet sauce that’s more interesting than plain whipped cream. It’s:
- Quick to assemble (10–15 minutes).
- Budget-friendly — one can of condensed milk goes a long way.
- Kid-approved and party-ready.
- Flexible: swap the crema for yogurt or regular cream, or reduce sugar to taste.
"A simple, stunning dessert — the strawberries stay fresh and the cream is luscious without being cloying. Perfect for summer evenings."
How this recipe comes together
Step-by-step overview:
- Clean and slice fresh strawberries so they release juices evenly.
- Whisk together crema (or substitute) with sweetened condensed milk and vanilla for a smooth, sweet base.
- Fold strawberries into the cream gently so they keep shape.
- Chill briefly if you want a firmer texture, then serve.
This short process keeps the berries tasting fresh and the cream silky. No baking, no complicated tools — perfect for last-minute guests.
What you’ll need
Ingredient list (with quick notes):
- 2 lbs fresas frescas, limpias y cortadas — use ripe, fragrant strawberries for best flavor.
- 1 taza crema mexicana (o crema agria) — you can substitute crema with regular heavy cream (lightly whipped) or plain yogurt for a tangier profile.
- 14 oz leche condensada endulzada (1 lata) — the condensed milk is your sweetener and thickener; adjust amount if you want less sweetness.
- 1 cucharadita extracto de vainilla — elevates the overall flavor.
- 2 cucharadas azúcar (opcional) — only if your strawberries aren’t very sweet; taste as you go.
Notes: If you prefer dairy-free, use coconut yogurt and a dairy-free condensed milk alternative (fewer store options; homemade condensed coconut milk works).
Step-by-step instructions
- Wash the strawberries gently and hull them. Slice into halves or quarters depending on size. Place in a large bowl.
- Taste one or two strawberries. If they’re tart, sprinkle the 2 cucharadas de azúcar over them and let sit 5–10 minutes to macerate. Drain any excess liquid if it becomes too watery.
- In a separate bowl, whisk together 1 taza crema mexicana (or your chosen substitute), the 14 oz can of leche condensada, and 1 cucharadita extracto de vainilla until smooth and slightly thickened.
- Fold the strawberries into the cream mixture with a rubber spatula. Mix just enough to coat the fruit; avoid overmixing so the berries keep their shape.
- Chill in the refrigerator for 15–30 minutes if you want the flavors to meld and the cream to firm up slightly. Serve cold.
Quick timing: prep 10–15 minutes, optional chill 15–30 minutes.
Best ways to enjoy it
Serving suggestions:
- Spoon into small bowls or stemless wine glasses for an elegant presentation.
- Top with a few whole berries, a sprig of mint, or a light sprinkle of toasted almond slivers.
- Turn it into a breakfast-style parfait layered with granola or toasted oats for crunch.
- For a savory-sweet brunch plate, serve alongside a crisp slaw or salty bites such as apple bacon crunch coleslaw to balance textures and flavors.
Pair with chilled sparkling water, a light rosé, or a café con leche for evening desserts.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 48 hours. The strawberries will soften over time and release more liquid, so expect texture changes.
- Avoid freezing the assembled dish — the cream separates and the berries become mushy after thawing. If you must freeze, puree the strawberries with a small amount of cream and freeze in ice-cube trays for smoothies later.
- Serve chilled; there’s no reheating needed. For food safety, keep refrigerated and discard after 2 days.
Pro chef tips
- Use the ripest strawberries you can find — flavor matters more than size.
- If your strawberries are very juicy, gently drain excess juice before folding to prevent a runny cream. Reserve the juice to drizzle over yogurt or pancakes.
- Chill your crema (or bowl) beforehand so the final mixture stays cool and holds texture.
- To stretch the recipe for a crowd, add a cup of Greek yogurt to the cream mixture; it adds volume and a pleasant tang without extra sweetness. Also handy when planning a brunch menu that includes an air fryer ultra-crispy bacon and cheese toastie — the strawberries provide a refreshing counterpoint.
Creative twists
- Chocolate-strawberry: drizzle a little melted dark chocolate over the top before serving.
- Boozy version: macerate strawberries in 1–2 tablespoons of Grand Marnier or rum for adults.
- Citrus lift: add a teaspoon of lemon or lime zest to the cream for brightness.
- Grain-free / cookie pairing: serve with short almond cookies or a grain-free sweet for textural contrast (or try packaged variations inspired by the flavor profile).
- Vegan adaptation: use coconut cream and a dairy-free condensed milk alternative; top with toasted coconut.
Your questions answered
Q: How long does this take to make?
A: Active prep is about 10–15 minutes. Chill time is optional (15–30 minutes) depending on how firm you want the cream.
Q: Can I use frozen strawberries?
A: Fresh is best. Frozen strawberries thaw to a very soft texture and release a lot of liquid, which will make the cream runny. If using frozen, drain well and consider gently simmering to reduce excess liquid first.
Q: Is there a low-sugar option?
A: Yes — reduce or omit the added granulated sugar and use a lighter hand with the condensed milk (or substitute with a reduced-sugar condensed milk). Adding plain Greek yogurt can also cut perceived sweetness with extra tang.
Q: Can I make this ahead?
A: You can prepare the cream and cut strawberries separately a few hours ahead. Combine them just before serving for the best texture. Fully assembled, the dish holds up for about 24–48 hours refrigerated, though the berries will soften.
Conclusion
For a classic take and inspiration, check this well-loved recipe for Fresas con Crema (Mexican Strawberries and Cream) on Isabel Eats. If you want another tested variation, Taste of Home offers a straightforward Fresas con Crema Recipe that’s easy to follow. Looking for packaged sweets or cookie ideas that echo this flavor, see these Grain Free Fresas con Crema Cookies. And for a playful, non-edible novelty inspired by the dessert, there’s a themed slime product here: Fresas Con Crema Slime – Momo Slimes.
Fresas con Crema
Ingredients
Method
- Wash the strawberries gently and hull them. Slice them into halves or quarters depending on size and place in a large bowl.
- If the strawberries are tart, sprinkle the 2 tablespoons of sugar over them and let sit for 5-10 minutes to macerate. Drain any excess liquid if it becomes too watery.
- In a separate bowl, whisk together 1 cup of crema mexicana (or substitute), 14 oz can of leche condensada, and 1 teaspoon of extracto de vainilla until smooth and slightly thickened.
- Fold the strawberries into the cream mixture with a rubber spatula. Mix just enough to coat the fruit; avoid overmixing to keep the berries intact.
- Chill in the refrigerator for 15-30 minutes if you want the flavors to meld and the cream to firm up slightly. Serve cold.
