How to Make Fresas con Crema (Mexican Strawberries and Cream)
Fresas con crema is probably the most popular dessert in my tia Dora’s hometown of Irapuato, Guanajuato. This is my father’s recipe, made with just three simple ingredients. One bite transports me to summers in Mexico.
During our annual summer road trips, I can vividly remember ruby red strawberries glimmering in baskets off of the carreteras as my father zoomed by them on our way to Guanajuato, Mexico. Now, thanks to California, we have access to strawberries pretty much year-round throughout the U.S.
I’ve made so many versions of this dessert that I almost forgot about the OG recipe, which I learned from my dad. He used to make it for us as children and would sometimes add sliced bananas. Recently, I made his version and my kids loved it.
If you love this recipe, be sure to try my other versions of fresas con crema: Fresas con Crema with a Twist, and Fresas con Crema with Vanilla Cream.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this recipe are as simple as it gets: strawberries, crema Mexicana (Mexican table cream), and sugar.
💡PRO TIP: Feel free to use frozen strawberries in this recipe. In Mexico, ice cream shops sell small cartons (similar to milk cartons) with sliced frozen strawberries topped off with cream.
STEP-BY-STEP INSTRUCTIONS
This Mexican strawberries and cream recipe comes together in a total of about 5-10 minutes. It really just depends on how quickly you can slice your fresas!
Make cream mixture
- In a bowl, mix the crema mexicana until well combined. Taste and adjust sweetness, if desired.
Prepare strawberries
- Wash, hull, and slice the strawberries. I like to slice them lengthwise.
- Add a layer of sliced strawberries to the bottom of a cup or bowl. Spoon or pour a layer of the cream mixture on top of the strawberries. Then repeat with another layer of strawberries and cream until the cup is full.
Serve and enjoy
- Chill for about 10-15 minutes before serving, if desired.
💡PRO TIPS: You can make the cream mixture 24 hours ahead of time and refrigerate. Slice and assemble the fresas con crema just before serving.
LOOKING FOR MORE MEXICAN DESSERT RECIPES?
Here are a few of my favorites!
- How to Make 30-Minute Guava Jam (Mermelada de Guayaba)
- Fresas con Crema de Vainilla (Strawberries and Mexican Vanilla Bean Sweet Cream)
- No-Bake Dark Chocolate S’mores Clusters
- Fresas con Crema with a Twist
- Lavender Cookies with Vanilla
- Chocolate Flan (Flan de Chocolate)
- How to Make Flan de Calabaza (BEST Pumpkin Flan)
- How to Make Buñuelos Mexicanos with Flour Tortillas
- How to Make Calabazas Dulces (Mexican Candied Pumpkin)
- How to Make Sugar Skull Cookies with Edible Marigolds
- How to Make Helado de Chocolate (Chocolate Ice Cream)
- Easy Caramelized Oranges in Mexican Vanilla Syrup
- How to Make Camote Enmielado (Mexican Candied Sweet Potatoes)
- How to Make Pan de Manzana (Homemade Apple Bread)
- How to Make Flan de Café (BEST Coffee Flan Recipe)
- Flan Casero (Classic Flan Topped with Fresh Berries)
- Kumquat Jam with Vanilla (4 Ingredients, No Pectin)
BEST Fresas con Crema (Mexican Strawberries and Cream)
Equipment
Ingredients
- 8 ounces Mexican crema
- 2 tablespoons sugar or to taste
- 1 pound strawberries
Instructions
- Make cream mixture. In a bowl, mix the crema mexicana until well combined. Taste and adjust sweetness, if desired.
- Prepare strawberries. Wash, hull, and slice the strawberries. I like to slice them lengthwise. Add a layer of sliced strawberries to the bottom of a cup or bowl. Spoon or pour a layer of the cream mixture on top of the strawberries. Then repeat with another layer of strawberries and cream until the cup is full.
- Serve and enjoy. Chill for about 10-15 minutes before serving, if desired.
A Note from Lola
- Crema Mexicana is an unsalted Mexican table cream that is found in most Latin supermarkets. I have even found it at my regular grocery store. It’s the consistency of whipping cream, and isn’t nearly as sour as sour cream.
- Sugar should be adjusted depending on cream used in recipe. I find that canned table cream is slightly sweeter and less acidic than crema Mexicana, and therefore requires less sugar.
- I sometimes like to add sliced bananas when ready to serve.
Nutrition
This recipe was originally published on February 12, 2014 and updated with step-by-step instructions and images on March 11, 2026.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
Excellent desert for the summer.
Fresh ,sweet and healthy or at least better than ice cream.
You get two thumbs up .
Yes, I agree – it’s even good with frozen strawberries for extra hot days!
I love this recipe as an add on when I grill. Besides having plenty of health benefits it adds flavor to our food. Excited to try this weekend again.