This quintessential summer combination of sweet, tangy fruit and velvety smoothness will have you reveling in each bite. Dive into a bowl of Strawberries and Cream and you’ll see why it remains an enduring, cross-cultural classic.
What is Fresas con Crema?
I adore this luscious dish made with fresh strawberries and sweetened cream. It is light enough that I don’t have to worry about a sugar crash, and sweet enough to satisfy my craving for dessert.
You may find yourself wondering, “What is fresas con crema?” the first time that you see it on a menu. This recipe is our version of the traditional Mexican dessert. Part liquid ice cream, part berry, and ALL happiness.
Strawberries and Cream
This recipe takes me unapologetically back to my childhood. I will never forget sitting in the tall chairs at my grandma’s kitchen counter, legs swinging in glee, as I watched her slice the bright red strawberries fresh from their garden.
Swirling the thin slices of strawberry and sweet cream in one of her chunky navy blue, ceramic bowls, using a spoon that was monogrammed felt like the epitome of fancy. This dish reminds me of her. It always will.
Fresas con Crema Ingredients
You will need the following ingredients to make this recipe:
- fresh strawberries
- sour cream
- heavy cream
- sweetened condensed milk
- vanilla extract
How to Make Fresas con Crema
Start by combining the sour cream, heavy cream, condensed milk, and vanilla extract in a mixing bowl. Use an electric mixer to beat it for about two minutes, until smooth and a little bit fluffy.
Place a scoop of the cream mixture in each serving dish or glass. Divide the sliced berries between the dishes. Top with the remaining cream mixture.
Most of the traditional fresas con crema recipes that I’ve seen use a higher percentage of sweetened condensed milk and evaporated milk, not cream. But, this method for making fresas con crema yields a fluffy whipped dessert that is a little less sweet.
The sour cream adds a lovely tang that harmonizes beautifully with the fresh strawberries. It’s definitely still dessert, but I find it more refreshing without being overwhelmed by its sweetness.
Strawberries & Cream
For as long as I can remember, I’ve enjoyed the combination of strawberries and cream. I adore my recipe for strawberry shortcake ice cream. And, this strawberry banana milkshake is excellent.
If you’re looking to use strawberries in baking, I highly recommend you try this strawberry rhubarb crisp (if rhubarb is in season), or this strawberry crisp.
And, if you like your fruit a little more decadent, give my chocolate covered strawberry cupcakes a try! For myself, I’ve got my eye on this mixed berry pavlova, next.
Strawberries and Cream
- 32 ounces fresh strawberries washed, trimmed, and sliced
- ¾ cup sour cream
- ½ cup heavy cream
- 7 ounces sweetened condensed milk (This is exactly half of a standard 14-ounce can.)
- 1 teaspoon vanilla extract
- Combine the sour cream, heavy cream, condensed milk, and vanilla extract in a mixing bowl. Beat with an electric mixer for about 2 minutes, until smooth and a little bit fluffy.
- Place a scoop of the cream mixture in each serving dish or glass. Divide the sliced berries between the dishes. Top with the remaining cream mixture.
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