Fresas con Crema Recipe
Mexican crema brings a tangy richness that plain whipped cream can't match, and letting the strawberries sit briefly in sugar draws out their juice, which sweetens and loosens the cream so every spoonful is coated instead of pooling at the bottom.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1/2 cup Mexican crema (or sour cream)
- 1/3 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, for dusting (optional)
Nutrition per serving
- Calories
- 271
- Protein
- 3g
- Carbs
- 36g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Hull the strawberries and slice them into quarters or thin slices, depending on preference.
- 2Toss the sliced strawberries with the granulated sugar in a bowl and let them sit for 10 minutes, this pulls out their juice and softens them slightly.
- 3In a separate bowl, whisk together the Mexican crema, sweetened condensed milk, heavy cream, and vanilla extract until smooth and no streaks remain.
- 4Pour the cream mixture over the strawberries, along with any juice that has collected in the bowl, and fold gently to coat.
- 5Divide among small bowls or glasses, dust with a pinch of ground cinnamon if using, and serve right away or chilled.
Tips & variations
- If Mexican crema isn't available, full-fat sour cream thinned with a splash of milk is the closest substitute; plain Greek yogurt works too but adds more tang.
- For a firmer, more dessert-like texture, whip the heavy cream to soft peaks before folding in the crema and condensed milk.
- Swap in a mix of strawberries and other berries like raspberries or blueberries for a more layered flavor.
- A few drops of fresh lime juice stirred into the cream sauce brightens the sweetness if the strawberries are very ripe.
Storage & reheating
Fresas con crema is best eaten within a few hours of assembling, since the berries release more liquid the longer they sit and the sauce thins out. If needed, store covered in the refrigerator for up to 1 day; stir before serving to redistribute any separated liquid. This dish is not suitable for freezing.
Tips from the Tulo kitchen
- Salting is unnecessary here, but a small pinch of salt in the cream mixture sharpens the sweetness noticeably.
- Chilling the strawberries before slicing helps them hold their shape better once mixed with the cream.
FAQ
What is Mexican crema and can I substitute it?
Mexican crema is a slightly tangy, pourable cultured cream, similar to a thinner, less sour version of sour cream. Full-fat sour cream loosened with a tablespoon or two of milk makes a close substitute.
Can I make fresas con crema ahead of time?
It holds for a few hours in the fridge, but the strawberries continue to release juice over time, so the sauce gets thinner the longer it sits. For the best texture, assemble it within an hour of serving.
Is fresas con crema the same as strawberry shortcake?
No. Fresas con crema is fresh strawberries folded into a sweetened crema sauce with no cake or biscuit component, while strawberry shortcake layers berries and cream with a baked biscuit or sponge.
Can I use frozen strawberries?
Fresh is best since frozen berries release too much water once thawed and will water down the cream sauce. If frozen is all that's available, thaw and drain them thoroughly before macerating.
