Fresas con Crema

Fresas con Crema

The Spruce Eats / Cara Cormack

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Yield: 5 cups
Nutrition Facts (per serving)
252 Calories
16g Fat
24g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 252
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 46%
Cholesterol 50mg 17%
Sodium 196mg 9%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 21g
Protein 4g
Vitamin C 68mg 339%
Calcium 140mg 11%
Iron 1mg 3%
Potassium 332mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The blooming of strawberry flowers can mean only one thing: warm weather and an abundance of bright red and juicy strawberries is near. While popping a whole strawberry directly into your mouth is definitely a fun and delicious way to enjoy them, mixing fresh strawberries with cream might be the next best thing. And this fresas con crema recipe uses all the cream.

What is Fresas con Crema?

It seems that no matter where this fruit flourishes, it’s just as excitedly anticipated and used in every possible culinary manner. This traditional Mexican dessert is proof. Take a walk around the streets of Guadalajara from November through March (the height of Mexico’s strawberry season) and you’ll come across street vendors preparing fresas con crema on practically every corner.

They slice fresh strawberries and layer them with a blend of media crema (a cream similar to crème fraîche but with a thinner consistency and a noticeable earthy note), sour cream, and sweetened condensed milk, before topping (if you’re lucky) the parfait-like dessert with whipped cream and chopped nuts.

Where is Fresas con Crema From?

Some say the sweet strawberry and cream treat originates in Colombia while others are firmly on the side of its Mexican origins. Maybe because it’s reminiscent of a bionico—a Mexican fruit salad drenched in a similar cream mixture—or maybe because it’s so delectable that every country wants to take credit for its invention. After you’ve tried it, you probably won’t care where it came from as long as you know there’s another serving waiting for you.

How To Use Leftover Sweetened Condensed Milk

Tips for Making Fresas con Crema

  • Media crema is similar to crème fraîche (which can be used in a pinch) but has a thinner consistency at room temperature and a noticeable earthy note. It’s used in Mexican cuisine in both sweet and savory recipes. It can be found in the baking aisle of most grocery stores grouped with other canned dairy products.
  • Be sure to blend the cream and vanilla mixture until smooth to achieve a silky consistency.
  • If you like your desserts less sweet, try using 1 to 2 tablespoons less sweetened condensed milk.
  • Topping fresas con crema with chopped nuts is recommended as it adds a contrasting texture.
  • Storing prepared fresas con crema is not recommended as the strawberries become mushy and begin to release their liquids, changing the overall consistency and flavor of the dessert. Plan on serving fresas con crema right after preparing it.

"This Mexican strawberry dessert is quick, easy, and scrumptious! The combination of sour cream, media crema, and sweetened condensed milk is genius—I will use it on my fresh blueberries, strawberries, and raspberries from now on!" —Diana Rattray

Fresas con Crema
A Note From Our Recipe Tester


  • 1 pound fresh strawberries, rinsed and dried

  • 1/2 cup media crema

  • 1/2 cup sour cream

  • 5 tablespoons sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • Whipped cream, for serving, optional

  • Chopped nuts, such as walnuts or pistachios, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make fresas con crema

    The Spruce Eats / Cara Cormack

  2. Remove strawberry tops and then cut into approximately 1/2-inch pieces. Set aside.

    Slices of strawberries on a cutting board

    The Spruce Eats / Cara Cormack

  3. In a medium bowl, whisk together the media crema, sour cream, condensed milk, and vanilla until completely smooth.

    A bowl of media crema, sour cream, condensed milk, and vanilla

    The Spruce Eats / Cara Cormack

  4. Arrange the strawberries and cream mixture in layers, like a parfait, in 6- to 8-ounce dessert cups, beginning with the strawberries and ending with the cream (approximately 3/4 cup strawberries and 1/2 cup cream mixture per serving). 

    Three glasses with layers of crema and sliced strawberries

    The Spruce Eats / Cara Cormack

  5. If desired, top with whipped cream and finely chopped nuts of your choice. Serve immediately.

    Fresas con crema topped with whipped cream and nuts

    The Spruce Eats / Cara Cormack

Recipe Variation

This recipe can be made with almost any fresh fruit. Bananas, pineapple, peaches, and mango, or a mix of several fruits would all be a great choice.

Make Ahead

The cream mixture can be made up to 3 days ahead when refrigerated in an airtight container. The strawberries should be rinsed and chopped just before use for maximum freshness.