Fresas con Crema (Strawberries and Cream)
Published Aug. 5, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound strawberries
- 1teaspoon sugar
- ¾cup plus 2 tablespoons sour cream or Mexican crema (8 ounces)
- ⅓cup sweetened condensed milk (4 ounces)
- ¼cup plus 2 tablespoons evaporated milk (3 ounces)
- 1½teaspoons vanilla extract
- Kosher salt (such as Diamond Crystal), see Tip
- Thai basil, basil, mint or syrupy balsamic vinegar, for garnish
Nutritional analysis per serving (4 servings)
278 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start by hulling your strawberries and cutting them into bite-sized pieces, placing them in a small bowl as you go. Once you've got about ½ cup, sprinkle them with sugar, toss well and set them aside while you finish prepping the rest.
- Step 2
In a large bowl, combine the sour cream, sweetened condensed milk, evaporated milk, vanilla extract and ½ teaspoon salt (see Tip). Mix until completely smooth, using a whisk to break up the cream, if necessary.
- Step 3
Add the unsweetened strawberries to the bowl with the cream and mix well until they are completely coated. (If desired, refrigerate in a covered container for up to 4 days.)
- Step 4
To serve, divide the strawberry and cream mixture among four (10-ounce) glasses or jars, about a cup in each. Top with the sweetened strawberries and drizzle any accumulated juice over the glasses, too.
- Step 5
Garnish with fresh herbs or a drizzle of syrupy balsamic vinegar and serve immediately.
- If you are using Mexican crema instead of sour cream, omit the salt.
Private Notes
Comments
I like Haagen-Dazs strawberry sorbet, but that -- like your preferred strawberry dessert -- is not a classic Mexican dessert served at celebrations. Simple + fast doesn't spell celebration. I made this recipe this afternoon. It's really good.
My son and I have been taking turns filling up a three dish “tea” server with assorted goodies savory and sweet to enjoy while watching “The Gilded Age” with friends. It’s my turn for tonight’s Finale, and this treat will be served in tall little Jell-O shot glasses. I’ve got a bowl of homemade crème fraiche in the fridge and thinking it might serve for the crema in this recipe.
I prefer to add a little bit of heavy cream to ripe, local strawberries. Nothing else. It's simpler, faster, infinitely scalable, and really good.
Made this with peaches because that is what I had, and I love peaches. Drizzled with pomegranate syrup, it was delicious and pretty. Next time, strawberries.
This was really very easy and I happened to have everything on hand. I subbed pomegranate molasses for the balsamic. The cream mixture does indeed taste like melted vanilla ice cream. It's fancy and lovely and beautiful (particular scattered with wee homegrown mint leaves), and I give it two thumbs up! Yes, there are many ways to prepare strawberries. This is a delightful one.
I have a can of sweetened condensed milk, but not evaporated milk. What if I sub whole milk, Greek yogurt for the sour cream and then heavy cream for the evaporated milk?