The Mexican version of strawberries and cream! Sweet, smooth, creamy and perfect for any occasion! This sweet cream sauce is so good you’ll want to drink it in a cup!
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What is the difference between this and strawberries and cream?
Strawberries and cream is more layers of whipped cream topping with chopped strawberries, which is absolutely delicious! This is very similar, but the “cream” part is liquid sauce and not fluffy whipped topping. Both are super yummy though!
Can I use frozen strawberries?
You definitely could! You would need to thaw them first, then chop. The texture will be different because thawed strawberries turn soggy and squishy, but the flavor will probably still be fine. Fresh strawberries are preferred, but either will work just fine.
How long will this stay fresh?
If kept unassembled in the refrigerator, the cream should last about a week and the strawberries probably about the same. If they are already mixed them together they last a little less, maybe around 5 days refrigerated.
Step by step process
To a mixing bowl, add the sour cream, sweetened condensed milk, evaporated milk, and vanilla. Whisk until fully combined.
Refrigerate the sweet cream mix for at least an hour.
You should end up with about 1 ½ cups of sweet cream.
While your sweet cream chills, chop your strawberries. You can chop them as big or as little as you’d like. Totally personal preference. I prefer small pieces so they’re more bite size.
To assemble, place some chopped strawberries in a bowl or cup and pour the sweet cream on top. Pour as much or as little as you like. Usually enough to cover the strawberries is best.
Optionally, you can top with whip cream, sprinkles, granola and/or some coconut flakes.
Fresas con Crema Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 (1 cup) servings 1x
- Category: Dessert
- Method: n/a
- Cuisine: Mexican
Description
The Mexican version of strawberries and cream! Sweet, smooth, creamy and perfect for any occasion!
Ingredients
- 1lb strawberries
- 8 oz sour cream
- ½ cup sweet condensed milk
- ⅓ cup evaporated milk
- ½ teaspoon vanilla
Instructions
- To a mixing bowl, add the sour cream, sweetened condensed milk, evaporated milk, and vanilla. Whisk until fully combined.
- Refrigerate the sweet cream mix for at least an hour.
- You should end up with about 1 ½ cups of sweet cream.
- While the sweet cream chills, chop your strawberries. You can chop them as big or as little as you’d like. Totally personal preference. I prefer small pieces so they’re more bite size.
- To assemble, place some chopped strawberries in a bowl or cup and pour the sweet cream on top. Pour as much or as little as you like. Usually enough to cover the strawberries is best.
- Optionally, you can top with whipped cream, sprinkles, granola and/or some coconut flakes.
Notes
Keeps for 5-7 days in the refrigerator
In a pinch, use thawed frozen strawberries to sub for fresh
Nutrition
- Serving Size: 6 (1 cup) Servings
- Calories: 285
- Sugar: 33g
- Sodium: 102mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 41mg
Keywords: fresas con crema, mexican strawberries and cream
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