This Fresas con Crema recipe is a simple celebration of ripe strawberries and a silky vanilla cream. I first made this on a warm spring afternoon when a neighbor brought over a bounty of fresh strawberries. I wanted a dessert that was light enough for the season but still felt indulgent. The combination of sour cream, sweetened condensed milk, evaporated milk, and a touch of Mexican vanilla created a cream that is rich without being heavy. The strawberries stay bright and fresh and the final texture is spoonable and just right for warm weather entertaining.

I keep this no bake dish in my regular repertoire because it is fast, forgiving, and universally loved. It takes ten minutes to assemble and an hour to chill. Because the cream is not whipped, it stays smooth and silky, and the fruit holds its shape. I often serve this at casual gatherings and it always disappears quickly. Making this also reminded me of family afternoons when my mother layered fruit and cream for a quick treat after gardening chores. That simplicity and familiarity are what make this so special.

Ingredients

• Sour cream: Two cups of full fat sour cream give the cream a tangy backbone and silky mouthfeel. Look for a brand with minimal additives for clean flavor and consistent texture.
• Sweetened condensed milk: One cup provides sweetness and body. For a touch lighter finish start with three quarters cup and add to taste. Use a trusted brand like Nestle or store brand for consistent results.
• Evaporated milk: A quarter cup rounds the cream and keeps it spoonable without whipping. If you prefer a richer finish substitute Mexican crema in equal amounts.
• Mexican vanilla extract: One teaspoon adds floral notes and warmth. Regular vanilla extract is an acceptable substitute and pure vanilla extract will give the best depth.
• Fresh strawberries: Three cups, diced into uniform pieces help the cups look pretty and distribute fruit evenly. Choose ripe but firm berries so they keep texture after chilling.

Instructions

Mix the cream base:In a large bowl whisk together two cups sour cream, one cup sweetened condensed milk, a quarter cup evaporated milk, and one teaspoon Mexican vanilla extract until the mixture is completely smooth and glossy. Whisk for about one to two minutes to ensure the condensed milk is fully incorporated. The mixture should be thick enough to coat a spoon but loose enough to pour.Prepare the strawberries:Wash, hull, and dice about three cups of fresh strawberries into roughly half inch pieces. Pat dry with paper towels to remove excess moisture. If using frozen berries make sure they are thawed and drained so the cream does not become watery.Fold fruit gently:Fold the diced strawberries into the cream base with a rubber spatula until they are evenly distributed. Use a gentle folding motion to avoid breaking up the fruit. Taste and adjust sweetness by adding up to a quarter cup more condensed milk if desired.Assemble cups:Layer half to three quarters cup of diced strawberries into serving cups or a large bowl. Top each portion with roughly a half cup of the cream. For a layered presentation repeat with another small layer of strawberries and finish with cream if using clear cups.Chill before serving:Cover and refrigerate for at least one hour to let flavors meld and the texture set to spoonable perfection. Chill longer for a firmer set. Serve cold straight from the refrigerator and stir any separated juices back into the mixture before spooning.

Storage Tips

Store covered in the refrigerator for two to three days. Use airtight containers or cover serving cups tightly with plastic wrap to prevent absorption of other refrigerator odors. If you make individual cups assemble up to twenty four hours in advance for the best appearance. For longer storage freeze the cream separately; the texture will change after freezing so it is best to freeze only if necessary. When reheating or serving again stir gently to reincorporate any separated liquid and let sit at refrigerator temperature for ten minutes before serving.

Ingredient Substitutions

You can use Mexican crema in place of evaporated milk for a richer and slightly tangier result in equal amounts. For lighter sweetness reduce the sweetened condensed milk to three quarters cup and add more to taste. To make a dairy free version use full fat coconut yogurt in place of sour cream and a dairy free condensed milk alternative. Fresh peaches, raspberries, or blueberries can be substituted for strawberries at a one to one ratio but softer berries may release more juice so adjust chilling time accordingly.

Serving Suggestions

Serve chilled in small clear cups for individual portions or spoon into a shared bowl for a family style dessert. Garnish with a few sliced strawberries, a sprinkle of toasted chopped nuts, or a tablespoon of granola for crunch. This is lovely with a simple biscuit or a slice of pound cake and makes a light finish after heavy meals. Pair with a citrusy herbal tea or a light sparkling wine to balance the creaminess.

Cultural Background

Fresas con Crema is a beloved Mexican treat that celebrates seasonal fruit and creamy textures. It is commonly enjoyed as a snack or dessert and is found in home kitchens and at informal gatherings. Using ingredients like Mexican vanilla and crema highlights regional flavors. The dish shares a spirit with other Latin American fruit and dairy combinations where sweetened condensed milk often appears as a sweetening and binding agent.

Seasonal Adaptations

In spring and summer use the ripest strawberries you can find for the sweetest flavor and best texture. In fall swap in stone fruit such as peeled and diced peaches. For winter consider using thawed frozen berries and add a splash of orange juice to brighten the cream. For holiday occasions stir in a pinch of cinnamon or a teaspoon of citrus zest to add seasonal warmth and aroma.

Meal Prep Tips

Prepare the cream base and dice the fruit ahead of time. Store cream covered and fruit in a separate airtight container for up to twenty four hours. When ready to serve fold them together and assemble cups. Use uniform dice for even distribution and an attractive presentation. Use sturdy clear cups for transport and keep chilled until serving time. This method saves time and keeps the fruit from getting soggy before service.

This simple recipe is perfect for busy cooks and celebration hosts. It showcases bright fruit with a creamy accompaniment that feels homemade and special. Try it once and you will find reasons to make it again and again.