Fresas Con Crema Recipe
A creamy, dreamy Mexican dessert made with fresh strawberries, rich cream, and sweetened condensed milk. Fresas con crema is easy to prepare and perfect for any occasion, from weeknight treats to festive celebrations. This recipe is naturally gluten-free and can be easily adapted for different dietary needs.
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Knife and cutting board
- Measuring cups and spoons
- Serving glasses or bowls
- Refrigerator
Ingredients
For the Cream Base:
- 2 cups heavy cream
- 1 can 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 8 oz cream cheese softened
For the Strawberries:
- 2 lbs fresh strawberries hulled and diced
- 1/4 cup sugar adjust as needed
- 2 tbsp lime juice
Optional Toppings:
- Chopped pecans or almonds
- Shredded coconut
- Mini chocolate chips
Instructions
Prepare the Strawberries
- Wash and hull the strawberries. Dice into bite-sized pieces and place in a bowl. Toss with sugar and lime juice. Let sit for 15–20 minutes until juices release.
Make the Cream Base
- In a separate bowl, whip the heavy cream until soft peaks form. Add the sweetened condensed milk, vanilla, and softened cream cheese. Mix until smooth and thick.
Combine and Fold
- Drain the excess juice from the strawberries. Gently fold the berries into the cream base with a spatula. Taste and adjust sweetness if desired.
Chill and Serve
- Cover and refrigerate for at least 2 hours. Serve chilled in individual bowls or glasses. Add toppings before serving.
Notes
Make sure the cream cheese is at room temperature to avoid lumps.
Save the drained strawberry juice to flavor drinks or lemonade.
This dessert is best consumed within 1–2 days as strawberries continue to release juice.
Customize with other fruits like mango, pineapple, or mixed berries.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 5gFat: 30gSugar: 30g
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