Easy Fresas con Crema Recipe (Strawberries & Cream)

One of the easiest and most delicious desserts you’ll ever make. This Mexican Fresas con Crema recipe has 4 ingredients, takes 10 minutes tops, and is loved by everyone! Definitely a must-make this strawberry season.

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With Memorial Day approaching and summer in the air, I figured we all need something fresh, light, airy, and full of strawberries.

Let me introduce you to this wonderfully simple treat of sliced strawberries in a tangy-sweet cream sauce also known as Fresas con Crema or strawberries with cream.

This very popular Mexican dessert is a classic combination of cream + strawberries.

I have seen the cream recipe being made with everything from cream cheese to media crema (similar to evaporated milk) to whipping cream.

In Mexico the “cream” part of the equation is a combination of sweetened condensed milk, sour cream, and heavy cream. but we are going to do something completely different–stay with me, I’ll explain.

I have enjoyed many cups of traditional fresas con crema, and there’s nothing wrong with that way of making this no bake dessert, however if you’ve ever made my sour cream fruit dip, you’ll understand how undeniably delicious it is with fresh strawberries.

So I thought, what if we replace the traditional sweetened cream sauce with sour cream + brown sugar + vanilla extract and add juicy strawberries? Bingo-bango we’re in fresas con crema heaven!

Tell Me About This Fresas con Crema Recipe

• Flavor: Every cool and creamy bite of this dish is full of juicy berries and tangy sweet cream. I flavor the cream mixture with vanilla. You can add cinnamon if you’d like.
• Texture: The sauce is thick but still a sauce, not pudding-thick and it wraps around the thin slices of berries like a rich veil. If you want more texture sprinkle the top with toasted almonds for some crunch.
• Ease: This summer dessert recipe is wonderful for beginners. You need 4 basic ingredients plus about 5-10 minutes to mix together and that’s it. No chilling time or waiting time or baking time or anything.

Here Are the Ingredients You Need

• Sour cream. I like to use this tangy form of cream to add a touch of acid and balance to the dessert, plus it has a nice thickness and doesn’t get too watery. You can substitute Mexican crema which is not as thick and not as sour. Plain Greek yogurt would be another good option.
• Brown sugar. The traditional Mexican dessert recipe uses sweetened condensed milk as the sweetener but I like the caramelized, molasses notes of the brown sugar.
• Fresh Berries: I usually use strawberries (it is called Fresas con Crema) but this easy dessert is great with a lot of different fresh fruit. The variations are endless, try it with blueberries, peaches, raspberries, bananas, or a combination.
• Vanilla. For that perfect floral finish.
• Mint and nuts. These are optional for garnish.

How to Make This Fresas con Crema Recipe

The full printable recipe is below, but let’s walk through the instructions quickly so you understand each step before getting started. 

Make the creamy sauce. Whisk together the sour cream, brown sugar, and vanilla in a large bowl until smooth.

Slice strawberries. Remove the stems and cut the strawberries into thin slices.

Layer. Scoop a spoonful of strawberries into the bottom of a small cup. I like to use a glass so you can see the pretty layers. Cover the strawberries with a dollop of the sauce. Add a few more strawberry slices on top and optional toasted sliced almonds and mint leaves if you’d like.

Serve. Enjoy right away or cover and refrigerate for up to 4 hours. If you are making ahead, don’t add the almonds and mint until you are ready to serve.

This is the perfect ending for a hot summer day. It is creamy and sweet and light but takes almost no effort and you don’t even have to turn on the oven.

Garnishes

The fresh mint leaves and toasted almonds are my own additions. Normally this authentic Mexican dessert is served on its own with nothing on top. That being said, add your own touches! Toasted coconut, granola, or even a drizzle of Mexican chocolate sauce would be amazing.

To toast the almonds, place them in a dry skillet over medium heat until fragrant and lightly browned. Be sure to watch them closely as they burn easily. You can leave the sliced almonds whole or chop them finely like I did.

The hot pink ribbons in the photos are thinly sliced geranium leaves which add a pop of color and extra flavor. They are totally edible by the way.

Leftovers & Storage Suggestions

Leftovers of this simple dessert will keep in the refrigerator in an airtight container for up to 3 days. After that the leftover strawberries will start to shrivel and the cream will get watery.

Other Favorite Summer Desserts

• Canela {Mexican Cinnamon} Ice Cream
• Coconut Tres Leches Cake
• Mangonada
• The Best Sweet and Spicy Mexican Fruit Salad
• Flan
• Cinnamon-Coconut {Un} Fried Ice Cream

Mexican Strawberries Are The Perfect Dessert This Summer

Made with simple ingredients, full of strawberry flavor, and satisfies every sweet tooth. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see, or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!