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Fresas con Crema

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A simple dessert of ripe strawberries folded into a tangy cream that’s perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: Mexican
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs fresas frescas, limpias y cortadas Use ripe, fragrant strawberries for best flavor.
  • 1 cup crema mexicana (o crema agria) Can substitute with regular heavy cream or plain yogurt.
  • 14 oz leche condensada endulzada This is your sweetener and thickener; adjust if less sweetness is desired.
  • 1 tsp extracto de vainilla Enhances overall flavor.
  • 2 tbsp azúcar (opcional) Use if strawberries aren’t very sweet; taste as you go.

Method
 

Preparation
  1. Wash the strawberries gently and hull them. Slice them into halves or quarters depending on size and place in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Chill in the refrigerator for 15-30 minutes if you want the flavors to meld and the cream to firm up slightly. Serve cold.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 2gSugar: 20g

Notes

Refrigerate leftovers in an airtight container for up to 48 hours. The strawberries will soften over time. Avoid freezing the assembled dish.
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