Fresas con crema is a traditional Mexican dessert combining fresh strawberries with a light, creamy sauce made from sour cream and sweetened condensed milk. It requires no baking and comes together in minutes.
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Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl.
In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine.
Scoop ½ cup sliced strawberries into 6 bowls or cups. Then top each cup with ½ cup sweet cream mixture.
Serve immediately with a spoon or store in the fridge for up to 5 days.
Store the cream sauce in an airtight container in the refrigerator for up to 3 days; assemble with fresh strawberries up to 2 hours before serving.
Yes. Prepare the cream sauce up to 1 day ahead and refrigerate. Add fresh strawberries no more than 2 hours before serving to prevent them from becoming too soft.
Greek yogurt or crema (Mexican sour cream) work well. Greek yogurt will be slightly tangier; crema will be closer to the authentic texture.
Fresh strawberries are preferred for texture and flavor. Frozen strawberries will release excess liquid and become mushy when thawed.
Keep the ratio of 1 pound strawberries to 2 cups sour cream consistent. Combine 1 cup sweetened condensed milk with ½ cup evaporated milk and ½ teaspoon vanilla per batch.
No, the traditional recipe relies on sour cream, sweetened condensed milk, and evaporated milk. Dairy-free substitutes will change the flavor and texture significantly.
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