Strawberries and Cream (Mexican Fresas con Crema) isn’t just dessert. It’s childhood, it’s grandma’s backyard, it’s sticky fingers and stained shirts on a hot afternoon. It’s one of those deceptively simple dishes that makes you pause mid-bite and go—wait, how is this so good?!
Strawberries and Cream (Mexican Fresas con Crema) is not your average strawberries and cream. Nope. It’s a Mexican twist on the classic combo, and it’s got soul. A blend of velvety crema, sweetened condensed milk, sometimes a whisper of vanilla, sometimes cinnamon, poured lovingly over juicy sliced strawberries. It’s more than the sum of its parts, and you don’t need a pastry degree to whip it up—just a good knife and a willingness to not skimp on the cream.
Strawberries and Cream (Mexican Fresas con Crema) has its roots tangled in mercados and family kitchens all across Mexico. This dessert isn’t fancy, but wow, does it deliver. It’s often sold in plastic cups on bustling street corners, cold from the cooler, creamy as a daydream. There’s a nostalgia here that hits you in the chest if you’ve ever grown up with abuela yelling at you not to eat too many berries before dinner.
Ingredients & Substitutions
Strawberries and Cream (Mexican Fresas con Crema) starts with fresh strawberries. Not frozen. Not dried. You want the good ones. Bright red, firm, and sweet. If they smell like candy, you’re good. If they don’t smell like anything… put ’em back. Ain’t worth it.
Strawberries and Cream (Mexican Fresas con Crema) needs Mexican crema. It’s like sour cream, but smoother, thinner, and way less tangy. You can substitute with a mix of sour cream and heavy cream (roughly 1:1), but it won’t be exact. Crema Salvadorena works too, if that’s all your bodega’s got. Just don’t go full sour cream unless you’re desperate.
Strawberries and Cream (Mexican Fresas con Crema) gets its sweetness from sweetened condensed milk. Don’t sub this out unless you have to. It’s what gives it that thick, caramel-y flavour. If you absolutely must, a combo of whole milk and sugar with a dash of vanilla might get you close, but you’re fakin’ it at that point.
Strawberries and Cream (Mexican Fresas con Crema) may include a splash of evaporated milk. Some people like it thinner. Some don’t. Totally optional. If your mix ends up too thick, a drizzle of this will loosen things up without killing the flavour.
Strawberries and Cream (Mexican Fresas con Crema) often gets vanilla extract added, just a splash. Pure, not imitation. Makes it taste more like dessert and less like you’re just eatin’ berries and cream out of the fridge at 2am (not that there’s anything wrong with that).
Strawberries and Cream (Mexican Fresas con Crema) can be finished with a sprinkle of cinnamon. Optional. But if you like warm notes in your sweets, it’s a total game changer.
Ingredient list:
- 1 lb fresh strawberries, hulled and sliced
- 1 cup Mexican crema (or ½ cup sour cream + ½ cup heavy cream)
- ½ cup sweetened condensed milk
- ¼ cup evaporated milk (optional)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
Step-by-Step Instructions
Strawberries and Cream (Mexican Fresas con Crema) begins with the strawberries. Wash ’em. Well. They trap grit like a toddler with pockets full of sand. Slice them thin, but not paper-thin. You want some bite.
Strawberries and Cream (Mexican Fresas con Crema) should be mixed right before serving if you want clean layers. But if you prefer the strawberries to macerate and bleed their juices into the cream (like me), mix ’em up and let ’em sit in the fridge for 30 mins. Changes the game.
Strawberries and Cream (Mexican Fresas con Crema) benefits from balancing the creaminess. In a bowl, mix your crema, sweetened condensed milk, optional evaporated milk, vanilla, and cinnamon if using. Taste it. Adjust. Not sweet enough? Add a splash more condensed milk. Too thick? Drizzle in some milk. Play jazz here.
Strawberries and Cream (Mexican Fresas con Crema) is best served cold. So chill, everything. Especially the cream mix. If it’s lukewarm, it just feels…off. Like eating melted ice cream soup. No one wants that.
Strawberries and Cream (Mexican Fresas con Crema) can be layered like a parfait—berries, cream, berries, cream—or just poured over like you’re smothering them in a blanket. Either way, don’t overthink the plating. Rustic works here.
Cooking Techniques & Science
Strawberries and Cream (Mexican Fresas con Crema) doesn’t require cooking, but the maceration of strawberries is low-key science. Letting them sit with sugar or sweet cream draws out water through osmosis. That juice? Pure gold.
Strawberries and Cream (Mexican Fresas con Crema) showcases emulsification. That cream mixture? You’re blending high-fat dairy with condensed milk. It’s silky because fat + sugar = texture heaven. Mixing too aggressively can break the emulsion—so gentle folds, not beat-downs.
Strawberries and Cream (Mexican Fresas con Crema) is best prepped with a balloon whisk. Helps create a uniform, airy cream without overworking it. If you’re using substitutions like Greek yogurt, whisk slowly—overdoing it can make it grainy.
Strawberries and Cream (Mexican Fresas con Crema) should be assembled with care. Layering allows control over texture—soft cream against juicy fruit. Tossing everything together is quicker, but you lose the stratification. Depends what you want.
Strawberries and Cream (Mexican Fresas con Crema) can be elevated with modernist tricks if you’re feeling fancy. Try infusing the cream with vanilla beans overnight. Or torch a sugar crust on top like a lazy crème brûlée. Totally not traditional. Totally delicious.
Serving & Pairing Suggestions
Strawberries and Cream (Mexican Fresas con Crema) look gorgeous in glass cups. Mason jars, if you’re going full rustic. Martini glasses if you’re tryna show off. Layered or swirled—either way, the pink and white contrast is pure eye candy.
Strawberries and Cream (Mexican Fresas con Crema) pairs like magic with buttery shortbread cookies. Or conchas. Or even a slice of tres leches. But honestly? It shines all on its own. Maybe just serve with a cafecito and call it a day.
Strawberries and Cream (Mexican Fresas con Crema) can go savory-adjacent too. A salty cheese like cotija on the side? Sounds weird—tastes incredible. The salt sharpens the sweetness and makes the whole thing pop.
Conclusion
Strawberries and Cream (Mexican Fresas con Crema) isn’t flashy. But it’s perfect. The kind of recipe you don’t just make once. It becomes a staple. Something you crave when berries hit peak ripeness and the sun’s just a little too hot.
Strawberries and Cream (Mexican Fresas con Crema) is easy to mess up if you get lazy with the ingredients. Bad strawberries? Nope. Subpar cream? Not today. But treat the ingredients right, and this dessert sings like a mariachi trio in your mouth.
Strawberries and Cream (Mexican Fresas con Crema) is a reminder that sometimes, the best dishes are the ones that don’t need fixing. They just need love. And maybe a spoon. Or two.
FAQs
What’s the difference between Mexican crema and sour cream?
Mexican crema is thinner, milder, and way less tangy than sour cream. It’s almost like crème fraîche’s relaxed cousin. You can substitute, but the taste changes a bit—more bite, less silk.
Can I make fresas con crema ahead of time?
Yes—but with a catch. If you mix everything too early, the strawberries will weep and the cream might separate. Best to prep ingredients and assemble right before serving. Or let it macerate for 30 minutes max, then chill.
Can I use frozen strawberries?
You could. But they’ll be mushy. Not ideal for texture. If you’re desperate, thaw them fully and drain the juice. Add a squeeze of lemon to perk them up.
How do I make this dairy-free?
Use coconut cream + sweetened condensed coconut milk (yes, it exists). You’ll get a different flavour profile—more tropical—but still creamy and rich.
Why is this dish so popular in Mexico?
It’s cheap, easy, nostalgic, and delicious. Street vendors sell it in every mercado. Families pass it down. It’s like the Mexican version of strawberries and whipped cream, but with a twist that feels rooted and comforting.
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Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.