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Fresas con Crema

Fresas con crema (strawberries and cream) is a delicious Mexican dessert. Perfectly sweet and creamy with a sour cream base, this treat is especially refreshing on a hot summer day!

Fresas con Crema - Mexican strawberries and cream in a cup

Fresas con crema recipe

Fresas con crema in a cup are sooo delicious I could eat them for breakfast, lunch or dinner!

But for real, this is the perfect ending to a Mexican meal like Tacos Dorados de papa, Queso Fresco Enchiladas or this Mexican Barbacoa recipe.

You can typically find this dessert at Hispanic grocers, ice cream parlors or other shops that sell Mexican snacks like Mexican Corn in a Cup.

The good news is that this can easily be made at home with just 5 ingredients in about 5 minutes!

It starts with a tangy sour cream base which is sweetened up like a strawberry milkshake.

The recipe below is my particular favorite, but I’ve also included ingredient substitutions.

The beauty of fresas con crema is that the ingredients are easily adjusted.

Bowl of strawberries for Fresas con Crema

How to make Fresas con crema

This fresas con crema receta starts with a cream base using sour cream, evaporated milk, sweetened condensed milk and vanilla.

It will keep in the refrigerator for at least one week, so you can prepare this well ahead of time for a party, or make a batch and use throughout the week.

For the cream base I start with sour cream. I love the rich sour tang to balance the sweetness.

You could also use Mexican crema, but just know it won’t be as thick or tangy (use less sugar). You can also substitute plain Greek yogurt if you’d like to be a little healthier.

Fresas con Crema - sweet cream being poured over strawberries

Next ingredient is evaporated milk. This thins the sour cream without diluting any flavor.

You can substitute just about any milk product here: whole milk, heavy cream, half-and-half or media crema.

To sweeten the mixture I prefer sweetened condensed milk (La Lechera brand). It makes it extra rich and creamy.

Instead of La Lechera you can use white sugar. You may need to add extra milk if using sugar since the mixture needs to be thin enough to pour.

Last but not least, a little vanilla extract to flavor the cream.

I always use pure Mexican vanilla in this and ALL my recipes. It puts all the other vanillas to shame!

Whisk those 4 ingredients together until smooth. The sour cream will be lumpy at first but it all blends easily.

Fresas con Crema - Mexican strawberries and cream in a cup

For the strawberries, simply slice or dice into bite sized pieces after removing the hull (leafy green top).

Spoon the berries into a cup or bowl and pour the cream on top. Lots and lots of velvety smooth cream. Yummm.

This dessert tastes best with fresh, in-season strawberries, but the crema would also be delicious with various other fruits.

Blueberries, apples or grapes would be especially good! You could also mix your fruits together for the best fruit salad ever.

That’s all you need to enjoy fresas con crema! But if you’d like to take it to the next level, there are a variety of toppings you can add.

Fresas con Crema - Mexican strawberries and cream in a cup

Let your imagination run wild, but here are a few topping ideas for fresas con crema:

  • Dash of cinnamon
  • Granola
  • Shredded coconut
  • Chopped nuts
  • Whipped cream
  • Crushed Oreo cookies
  • Sugar wafers

Buen provecho!

Fresas con Crema - Mexican strawberries and cream in a cup

Fresas con Crema

Yield: 4-5 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Fresas con Crema - Mexican strawberries and cream with a sour cream and sweetened condensed milk base. Creamy, refreshing dessert!

Ingredients

  • 2 cups sour cream
  • 1/2 cup evaporated milk*
  • 3/4 cup sweetened condensed milk**
  • 1 teaspoon pure vanilla extract
  • 1 lb fresh strawberries
  • Optional toppings: cinnamon powder, chopped nuts, granola, whipped cream

Instructions

  1. In a large bowl, whisk together sour cream, evaporated milk, sweetened condensed milk and vanilla until well blended and no lumps remain. Place in refrigerator until ready to use.
  2. Remove tops from strawberries and cut strawberries into bite sized pieces.
  3. Spoon strawberries into 5 cups or bowls. Pour sweet cream over berries and serve with a spoon.
  4. Store leftover cream base, tightly covered, in refrigerator for 1 week.

Notes

*Evaporated milk substitute: whole milk, heavy cream or half-and-half.

**Sweetened condensed milk substitute: ½ cup granulated sugar. If using sugar, you may want to add additional evaporated milk (or milk of choice) to thin out the cream.

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Nutrition Information:
Yield: 5
Amount Per Serving: Calories: 365

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

This refreshing Mangonada also hits the spot!

Cup of mangonada garnished with chamoy and tamarind straw

Mangonada

You may also like this Strawberry Shortcake Icebox Cake – fresas con crema in a no-bake cake form!

This no bake Strawberry Shortcake Icebox Cake is so EASY, FRESH and DELICIOUS!

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Diana

Sunday 25th of October 2020

This was so good!! Delicious with strawberries and bananas then I tried it with pineapple and it was even better!

Rachel

Wednesday 8th of July 2020

Im not a fan of evaporated milk and condensed milk, so which is better whole milk or heavy cream?

Rebekah

Wednesday 8th of July 2020

Hi Rachel, I would use whole milk + sugar to taste! If you want it thicker or richer you can use heavy cream, but I think the sour cream already achieves that.

Ltorres

Tuesday 14th of April 2020

Mine came our a little runny. Any recommendations what to add to thicken it up?

Rebekah

Tuesday 14th of April 2020

More sour cream and some sugar if it's too sour. It should also thicken up some when it chills. Sour cream brands can have different textures/thickness so maybe that's why. You can leave the milk out next time if that's the case, but soupy isn't bad!

Victoria Spangler

Friday 24th of January 2020

I used it on a pound cake I made. Added sliced strawberries and blueberries. It was perfect.

Mel

Saturday 31st of August 2019

Do you think this would freeze well?

Rebekah

Saturday 31st of August 2019

I'm not sure! The sour cream might "separate" or possible change texture, but it shouldn't affect the taste. If you try please let us know the results.