Fresas Con Crema {Mexican Strawberries and Cream}

Quick and easy fresas con crema recipe (Mexican strawberries and cream), homemade with simple ingredients. Freshly sliced strawberries are coated in cold, sweet and tangy cream sauce.

This sweet, creamy dessert highlights all the goodness of fresh, in season strawberries. It may be simple in compilation, but it is overflowing in flavor and decadence. This Strawberries And Cream {No Bake} is another Western/American version to this dessert. It’s an equally easy, no bake dessert to enjoy all Summer long.

Easy Fresas Con Crema in Glass Cup on White Background

What Is Fresas Con Crema? Is it Made With La Lechera?

This is a Mexican, no-bake dessert, made from sliced strawberries swimming in a sweet cream sauce. This dessert can be made with La Lechera or any other sweetened condensed milk.

How To Make Fresas Con Crema Recipe From Scratch?

  1. Mix ingredients in a bowl– This includes sour cream, sweetened condensed milk, evaporated milk, vanilla extract.
  2. Assemble- Add strawberries in cups and top with sweet cream mixture.

What is Mexican Crema Made Of?

It is a thickened tangy cream similar to French creme fraiche, and American sour cream. I don’t use it in this recipe. I use sour cream instead, but it appears to be a popular choice.

Variations For Mexican Strawberries And Cream/ Strawberries With Cream/ Strawberries In Cream

Add whipped cream on top– You can use Homemade Whipped Cream or store-bought.

Use a combinations of other creams– Such as Media crema, heavy cream, whole milk, or Greek yogurt. Results will vary based on your cream choices.

Add lime juice– For a tangy and bright twist to compliment the sweetness.

Mix in other fruits– Obviously that would be different than the traditional version. Try peaches, blueberries, blackberries or raspberries.

Dice the strawberries– I usually slice them, but if you prefer cubes that will work just the same.

Try other extracts- Like orange, coconut, almond for a different flavor profile.

Tips And Techniques

Strawberries must be patted dry– Because this prevents the cream from becoming too thin and runny.

All ingredients should be cold– Because this dessert is served cold.

Evaporated milk cannot be replaced with condensed milk and vice versa– Evaporated milk is unsweetened milk and condensed milk is loaded with sugar to sweeten it. You need to use both in this recipe. Please note the quantities of each type of milk in the recipe card below.

Fresh strawberries vs. Frozen strawberries– I highly recommend using fresh strawberries because frozen strawberries contain a lot of extra water that can make the cream runny. However, if frozen is all you have, then thaw and drain and pat them dry before using them.

Use full fat ingredients- For maximum richness and creaminess.

Homemade Mexican Strawberries and Cream in Glass Cup on White Background- Overhead Shot


Refrigerate– In a sealed container for up to 2 days.

Freeze– You can freeze this dessert in popsicle molds and eat it like an ice cream, but I do not recommend freezing and then thawing it again to eat. The textures will not be right.

More Strawberry Desserts

Easy Homemade Fresas Con Crema (Mexican Strawberries and Cream) in Glass Cup
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Easy Fresas Con Creama (Mexican Strawberries and Cream)

Prep Time: 20 minutes
Total Time: 20 minutes
Quick and easy fresas con crema recipe (Mexican strawberries and cream), homemade with simple ingredients. Freshly sliced strawberries are coated in sweet and tangy cream sauce.
Yield: 6 People



  • In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk, vanilla extract and mix until smooth.
  • Scoop strawberries into 6 separate bowls or cups equally (About 1/2 cup each).
  • Then, top off each cup with sweet cream mixture. Enjoy!


  • Read all my tips above.
  • Leftovers can be covered with saran wrap and stored in the fridge for 2 days. 


Calories: 366kcal, Carbohydrates: 38g, Protein: 8g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 63mg, Sodium: 150mg, Potassium: 478mg, Fiber: 2g, Sugar: 36g, Vitamin A: 674IU, Vitamin C: 47mg, Calcium: 297mg, Iron: 1mg
Course: Dessert
Cuisine: Mexican
Calories: 366
Author: Abeer Rizvi

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