Fresas con Crema translates to Strawberries and Cream. The simple, yet classic, Mexican dessert is a staple at heladerías (ice cream shops). Make sure to scroll down for the full recipe!
Did you know that heladerías sell more than just ice cream? Some of the traditional foods and refreshments sold at these shops include aguas frescas, licuados de fruta (fruit based milk shakes), coffee, Fresas con Crema, and other tantalizing treats. Any time I visit Mexico, it is a part of my ritual to visit at least one heladería to enjoy one or more artisanal desserts or refreshments.
In addition to finding Fresas con Crema at an heladería, many Mexican households also create this delicacy for friends and family. Although this luscious dessert can be eaten alone, it is not uncommon to serve strawberries and cream alongside a slice of cake. In fact, it is quite common to see the dessert duo at celebratory events.
Recipes for Fresas con Crema will vary from household to household and heladería to heladería. In my many years of taste testing, I have yet to sample one Fresas con Crema recipe that is alike. Some strawberries and cream are lightly dressed with condensed milk, while others have a thickness comparable to a milkshake. My creation is strawberry forward, after all, it is called strawberries and cream and not cream and strawberries.
Before starting this recipe, it is crucial that the strawberries are properly cleaned and dried. The strawberries will naturally release a little liquid into the dessert during the maceration step. However, not properly drying the berries will result in a watery dessert. This Fresas con Crema recipe must be served chilled. As such, refrigerate all ingredients a minimum of 24 hours.
Condensed milk and table cream are two additional ingredients required in this confection. Although I use La Lechera Original Condensed Milk, any other sweetened condensed milk brand can be substituted. Nestle Media Crema Table Cream is an ingredient used in both sweet and savory Mexican dishes. The table cream has a consistency somewhat similar to sour cream. Media Crema is typically located in the Hispanic or International grocery isle. It is likely that you will find both La Lechera Original Condensed Milk and Nestle Media Crema Table Cream side by side at your local grocery store. I have provided the affiliate links to both ingredients for your reference.
Now that I have shared these important tips, lets get to making this delightful Fresas con Crema recipe:
Fresas Con Crema Recipe
Ingredients
Whipped Cream
- 8 oz heavy cream
- 1 tsp vanilla paste or extract
- 2 tbsp powdered sugar
Fresas Con Crema
- 2 lbs strawberries chilled, cleaned and dried
- 14 oz La Lechera Original Condensed Milk
- 7.6 oz Nestle Media Crema Table Cream
- ½ - 1 cup chopped pecans optional
Instructions
Whipped Cream
- In a bowl, whip all three ingredients until thickened. You can use either a hand whisk or Kitchen Aid. Personally, I like to use a hand whisk. When I use a Kitchen Aid, I tend to walk away and over-whisk my heavy cream. That said, careful not to over whip the heavy cream, otherwise, it will turn into butter-like texture. If you over whip, add some of the remaining heavy cream to help loosen the texture of the cream. Once you have achieved the desired texture, place the whipped cream in the refrigerator to chill.
Fresas Con Crema
- Clean and dry strawberries. Carefully remove the leaves and stems. Dispose of the leaves and stems as they will not be used in the dessert.
- Cut one pound of clean strawberries into quarters and set aside in a bowl.
- Set aside 4 - 6 strawberries from the remaining one pound of strawberries. These will be used as garnish. Place the remaining strawberries in a bowl. Use either a potato masher or fork to gently macerate the strawberries. If you properly dried your strawberries, you should not have a lot of liquid released from the strawberries. If you did not properly dry your berries, drain the excess liquid.
- In a separate bowl, gently whisk the chilled condensed milk and table cream until fully combined.
- Use a spatula to gently fold in the macerated strawberries into the condensed milk and table cream. Once you have combined the mixture, fold in the quartered strawberries. Chill the strawberries and cream for one hour prior to serving.
- After chilling the mixture, use a medium serving spoon to fill a dessert glass with the Fresas con Crema. Top each dessert with a large dollop of whipped cream. Garnish with a whole strawberry.
- The following step is optional. ½ - 1 cup of pecans will add a lovely texture to the dessert. You can either fold the chopped pecans into the dessert mixture or finish the dessert with the chopped nuts. I hope you enjoy these Fresas Con Crema as much as I do. I love making this dessert during strawberry season. I especially enjoy eating Fresas con Crema alongside a slice of vanilla cake!
Tools used for this Fresas Con Crema Recipe:
4 stainless steel mixing bowls
I never pass up the opportunity to create this Mexican delicacy during North Carolina’s strawberry season. This Fresas con Crema recipe offers a great opportunity to visit and support a local strawberry farm. Strawberry picking can prove to be a wonderful past time whether you are single, coupled, or have children.
In addition to picking strawberries at a local farm, children will also love helping mom or dad make this dessert. Some of the kid friendly steps in this recipe include: removing the strawberry leaves and stems, whisking the heavy cream by hand, and folding the strawberries into the condensed milk and table cream. The luxurious sweet will not only prove to be delicious, but will also offer a great way to bond and engage with the family.
Although I am publishing this post mid-May, I hope you are able to try this Fresas con Crema recipe before strawberry season ends!
If you enjoyed this Mexican dessert, you will also enjoy my Tres Leches Coffee. It is a decadent drink that is perfect for brunch or dessert. The hot coffee drink can easily be transformed into a boozy libation. All of the delicious details are in the recipe.
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