Fresas con Crema (Strawberries and Cream)

Name: Fresas con Crema (Strawberries and Cream)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 pound strawberries; 1 teaspoon sugar; 3/4 cup plus 2 tablespoons sour cream or Mexican crema (8 ounces); 1/3 cup sweetened condensed milk (4 ounces); 1/4 cup plus 2 tablespoons evaporated milk (3 ounces); 1 1/2 teaspoons vanilla extract; Kosher salt (such as Diamond Crystal), see Tip; Thai basil, basil, mint or syrupy balsamic vinegar, for garnish

By Kristina Felix

Published Aug. 5, 2025

Fresas con Crema (Strawberries and Cream) — Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: (0)
Comments: Read comments

This classic Mexican dessert features fresh strawberries swimming in sweetened cream that tastes like melted ice cream. It's summer in a cup! Popular throughout Mexico and at Mexican celebrations, fresas con crema is a crowd-pleasing dessert that’s refreshing on a hot summer day and comes together in just 20 minutes. Serve half-portions to yield 8 servings, or double the recipe to generously serve a crowd. Fresas con crema will keep in the refrigerator for up to four days; the chill will also thicken the cream slightly. Try this same cream mixture with other summer fruit like raspberries, golden berries, blueberries, or sweet or tart cherries.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.