Easy Frescas con Crema

Name: Fresas con Crema Recipe
Prep time: 10 min
Total time: 70 min
Ingredients: 2 cups sour cream; 1 cup sweetened condensed milk; ¼ cup evaporated milk; 1 teaspoon Mexican vanilla extract, (regular vanilla works too); 3 cups diced fresh strawberries

Creamy, sweet, and so refreshing, Fresas con Crema is the quickest way to turn juicy strawberries into a dessert everyone loves. It is so GOOD and is sure to become a favorite!

This simple Mexican classic mixes a silky three-milk cream with tender berries for a spoonable treat that tastes like summer in a cup. It comes together in about 10 minutes with simple ingredients you probably have on hand. Make it ahead, chill, and scoop when you are ready to serve.

If you want more Mexican sweets, try Tres Leches Cake, Mexican Fried Ice Cream, and Cheesecake Chimichangas.

Why we think you’ll love it:

Five ingredients. Uses pantry friendly supplies and no baking required.
Kid approved. Sweet, creamy cups that little helpers can mix and layer.
Fresh berries. Fresh strawberries shine with juicy sweetness and satisfy any sweet tooth.

Ingredients to make frescas con crema on a kitchen counter.

Fresas con Crema Ingredients

Sour cream (2 cups) – Sour cream gives the cream base a silky body and slight tang that balances the sweetness.
Sweetened condensed milk (1 cup) – Sweetened condensed milk sweetens the dessert and adds a thick, luscious texture.
Evaporated milk (¼ cup) – Evaporated milk loosens the mixture to a pourable consistency without watering down flavor.
Mexican vanilla extract (1 teaspoon) – Mexican vanilla extract brings warm, floral notes that complement the berries; regular vanilla works too.
Fresh strawberries, diced (3 cups) – Strawberries add juicy bursts of fruit and the classic color everyone expects.

How to Make Fresas con Crema

Adding diced strawberries into the mik mixture.

CREAM. In a large bowl, whisk together sour cream, sweetened condensed milk, evaporated milk, and Mexican vanilla extract until smooth. Gently fold in diced strawberries.

Adding diced strawberries to 4 serving dishes,

Filling the glass dishes with more strawberries and cream.

FILL & CHILL. Add ½ – ¾ cup diced strawberries to a cup or dish, then top with ½ cup cream mixture. Refrigerate for at least 1 hour before serving. Garnish with a fresh mint leaf.

A galss serving dish with frescas con crema.

Kristyn’s Recipe Tips

Frozen strawberries can be used; just be sure to thaw and drain them first.
Fresh peaches can be used in place of the strawberries.
For lighter sweetness, start with ¾ cup condensed milk and add to taste.
Evaporated milk can be replaced with Mexican Crema.
Try topping with granola, chopped nuts, or mix in other fresh berries, such as raspberries or blueberries.

Easy Frescas con Crema served in individual cups topped with fresh strawberries.

No ratings yet

Fresas con Crema Recipe

By: Kristyn Merkley

Fresas con Crema mixes strawberries with a silky vanilla cream. This 10-minute, no-bake dessert chills into spoonable perfection.

Servings: 6

Prep: 10

Chill Time: 1

Total: 1 10

Video

Ingredients

▢ 2 cups sour cream
▢ 1 cup sweetened condensed milk
▢ ¼ cup evaporated milk
▢ 1 teaspoon Mexican vanilla extract, regular vanilla works too
▢ 3 cups diced fresh strawberries

Instructions

In a large bowl, whisk together sour cream, sweetened condensed milk, evaporated milk, and Mexican vanilla extract until smooth. Gently fold in diced strawberries.
Add ½ – ¾ cup diced strawberries to a cup, then top with ½ cup cream. Refrigerate for at least 1 hour before serving.

Notes

Recipe Tips.

Frozen strawberries can be used; just be sure to thaw and drain them first.
Fresh peaches can be used in place of the strawberries.
For lighter sweetness, start with ¾ cup condensed milk and add to taste.
Evaporated milk can be replaced with Mexican Crema.
Try topping with granola, chopped nuts, or mix in other fresh berries, such as raspberries or blueberries.

Make ahead and store, assemble cups up to 24 hours in advance, cover and refrigerate.

Store leftovers, covered, in the refrigerator for 2 to 3 days. Stir before serving.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 355kcal, Carbohydrates: 38g, Protein: 7g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 66mg, Sodium: 100mg, Potassium: 428mg, Fiber: 1g, Sugar: 35g, Vitamin A: 648IU, Vitamin C: 45mg, Calcium: 261mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.