This Crema con Fresas is one of those deceptively simple desserts that has quietly become a star at our kitchen table. I first learned this combination from a neighbor who made it during a summer block party, and the memory of bright, perfectly ripe strawberries wrapped in a silky, slightly tangy cream stuck with me. The contrast between the fruit’s natural acidity and the smooth, sweetened cream is what gives each spoonful a little celebration; it’s refreshment and comfort in the same bite.

I make this when strawberries are at their peak: glossy, fragrant, and vibrant red. It’s easy enough to pull together on a weeknight, and elegant enough to bring to potlucks, summer gatherings, or to serve after a light dinner. The texture is what gets me every time—the cream is velvety without being heavy, and the layers of strawberry provide a juicy pop that keeps the dessert feeling refreshing. My kids ask for this instead of ice cream some nights, and relatives always want the recipe.

Ingredients

• Strawberries (1 pound): Choose ripe, bright red berries with fresh green caps—look for firm but fragrant fruit. Avoid soft or bruised berries; they won’t hold their shape when layered. If possible, buy locally grown strawberries for the best flavor.
• Sour cream (2 cups): Full-fat sour cream gives the creama body and tang. For a lighter option, use light sour cream or plain natural yogurt; expect a slightly thinner texture and brighter tang.
• Sweetened condensed milk (1/2 cup): This is the primary sweetener and gives the cream its silken mouthfeel. Add more a tablespoon at a time if you prefer a sweeter result—start with 1/2 cup and taste.
• Mexican crema (1 cup): Crema adds richness and a faint lactic tang. If you don’t have it, you can substitute by mixing heavy cream with a little lime or lemon juice—see tips below.
• Vanilla extract (1 teaspoon): A small amount of pure vanilla rounds the dairy flavors and amplifies the strawberries’ sweetness. Use an affordable pure extract for the best aroma.

Instructions

Step 1: Clean and prepare the strawberriesGently rinse 1 pound of strawberries under cool running water and pat dry thoroughly with paper towels to avoid adding water to the cream. Remove the green caps, then slice the berries evenly—about 1/4-inch slices works well so they stack and layer cleanly. Keeping the slices uniform helps the cups look neat and gives a balanced bite in every spoonful.Step 2: Make the cream mixtureIn a medium mixing bowl, whisk together 2 cups sour cream, 1/2 cup sweetened condensed milk, 1 cup Mexican crema, and 1 teaspoon vanilla extract until smooth and homogenous. Taste and adjust sweetness: add a tablespoon more condensed milk at a time if you prefer sweeter. Whisking cold ingredients briefly gives a silky texture; avoid over-whipping which can thin the mixture.Step 3: Layer the cupsUsing small clear cups or parfait glasses, spoon a couple of tablespoons of the cream into the bottom of each cup to form the base. Add a layer of strawberry slices, then another layer of cream, then strawberries again. Create two to three layers depending on cup height, finishing with either cream or a small fan of strawberries for garnish. Layering keeps the textures distinct and creates visual appeal.Step 4: Chill to set flavorsCover the assembled cups and refrigerate for at least 30 minutes. Chilling helps the flavors meld and slightly firms the cream; it also lets the strawberries marinate just a touch, releasing a little juice that permeates the cream for extra flavor.Step 5: Serve and garnishBefore serving, optionally top each cup with a small mint sprig, a light dusting of ground cinnamon, or a few finely chopped toasted almonds for crunch. Serve cold directly from the refrigerator—these are best within a day or two.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 48 hours. If assembled in individual serving cups, cover them tightly with plastic wrap or use lids if available. Expect minor separation of the cream after refrigeration; a gentle stir or brief whisk before serving restores the texture. Avoid freezing assembled portions—dairy textures and strawberry integrity degrade on defrosting. If you have extra strawberries, freeze them on a baking sheet first and transfer to a sealed bag for up to 3 months; thaw and drain before combining with fresh cream later.

Ingredient Substitutions

If you don’t have Mexican crema, you can create a good substitute: mix 1 cup heavy cream with 1 tablespoon lime or lemon juice and chill for 30 minutes to 2 hours until slightly thickened—this gives a comparable tang and body. For a lighter variant, swap half the sour cream for plain Greek yogurt; the result will be tangier and thicker. Sweetened condensed coconut milk can replace dairy condensed milk for a dairy-free twist but note the flavor shift. For added crunch, fold in chopped toasted almonds or sprinkle granola on top right before serving.

Serving Suggestions

Serve in clear small glasses or mason jars to showcase the layers—this adds charm and makes portioning easy. Pair the dessert with a light coffee, iced hibiscus tea, or a citrus spritzer for contrast. For a brunch menu, place small spoons beside a plate of warm churros or a citrus fruit salad. Garnish ideas include fresh mint leaves, a thin twist of lime zest, or a dusting of ground cinnamon; for celebratory plates, add a drizzle of reduced balsamic and cracked black pepper for an upscale twist.

Cultural Background

Fresh fruit paired with creams is a long-standing tradition across Mexican kitchens—simple, ingredient-focused, and made to showcase seasonal produce. Crema, a cornerstone of Mexican dairy, is slightly thinner than sour cream and has a mild tang, historically used across savory and sweet dishes. Combining crema with sweetened condensed milk and fresh fruit is a modern, home-style adaptation that blends colonial and local influences—reflecting how families adapt pantry staples into approachable, celebratory treats.

Seasonal Adaptations

In spring and summer, use the ripest local strawberries and keep the cream cool and bright—add a tablespoon of lime juice for seasonal lift. In cooler months, swap strawberries for roasted stone fruit (peaches or nectarines) and warm the fruit briefly with a pinch of cinnamon before layering; serve slightly warmed to contrast against the cool cream. For holiday settings, toss a few pomegranate seeds into the layers for color and a tart crunch.

Meal Prep Tips

For efficient entertaining, wash and slice strawberries up to 4 hours ahead and keep refrigerated in a single layer on paper towels to avoid sogginess. Prepare the cream mixture and keep it chilled; fill cups shortly before guests arrive to keep the appearance pristine. If transporting, assemble layers in mason jars with tight lids and keep them in a cooler with ice packs. For weekday portions, make jars on Sunday and eat within 48 hours for quick, grab-and-go desserts or snacks.

This dessert is proof that simple flavors, quality ingredients, and small thoughtful touches make a lasting impression. Crema con Fresas invites experimentation—swap garnishes, adjust sweetness, and make it your own. It’s easy to share, even easier to love.