This Crema con Fresas is one of those effortless desserts that feels indulgent yet takes almost no time to prepare. I first discovered this combination sitting at my abuela's small kitchen table during a sunny spring afternoon. She brought out a stack of clear glass cups filled with bright red strawberries tucked into a cloud of crema, and I remember thinking how a few humble pantry ingredients could create something so fresh and memorable. The balance here is the star: the slight tang of sour cream meets the silky richness of Mexican crema and the concentrated sweetness of condensed milk, while ripe strawberries bring vibrant acidity and texture.

It matters which strawberries you pick. Choose berries that are fragrant, firm, and uniformly red — they will provide the best contrast to the soft, creamy base. This preparation is intentionally simple: minimal stirring, no baking, and a short chill so the flavors meld without losing the berries' fresh bite. Whether you're serving this as a light snack, a casual dessert after a weeknight meal, or an easy offering for a small gathering, it's the sort of recipe that invites smiles and seconds. My family always asks for the cups to be doubled when guests come over.

Ingredients

• Strawberries (1 pound): Choose firm, bright red berries with fresh green caps. Avoid soft or bruised fruit; we want strawberries that hold their shape. Approximately 1 pound yields enough for six small cups when thinly sliced.
• Sour cream (2 cups): Provides gentle tang and body to the mixture. Full-fat sour cream gives a richer mouthfeel; use light sour cream or natural yogurt to reduce richness without losing structure.
• Sweetened condensed milk (1/2 cup): The concentrated sweetness that brings caramel notes and helps stabilize the cream. Add more to taste if you prefer a sweeter result.
• Mexican crema (1 cup): If you can find it, crema adds a creamy, slightly tangy finish that’s smoother than sour cream. See the tips section for a reliable heavy cream + citrus substitute if crema isn’t available.
• Vanilla extract (1 teaspoon): A small amount of vanilla rounds out the flavors and gives a subtle aromatic lift — pure vanilla is recommended for best flavor.

Instructions

Prepare the strawberries: Gently rinse the strawberries under cool running water and pat them completely dry with paper towels to prevent added water from thinning the cream. Remove the green caps and slice the berries thinly — aim for even slices roughly 1/8–1/4 inch thick so the layers look tidy in clear cups. If your strawberries are especially large, quarter them. Mix the cream base: In a medium 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 by adding up to 2 tablespoons more condensed milk if you prefer a sweeter profile. Keep the mixture chilled until assembly. Layer the cups: Choose small clear serving cups or mason jars. Start by spooning a thin layer of the cream mixture into each cup, follow with a layer of sliced strawberries, and repeat to create 2–3 alternating layers depending on the cup height. Aim for visually balanced layers: cream should slightly envelope the berry slices without completely submerging them. Chill to meld flavors: Place the assembled cups on a tray and refrigerate for at least 30 minutes to allow the cream to firm slightly and the flavors to meld. Chilling also helps the layers set so they look neat when served. For best texture, do not freeze. Finish and serve: Garnish each cup with a few whole or halved strawberries just before serving for a fresh appearance. Serve chilled; these are best within 24–48 hours. If storing longer, note that the cream may separate slightly but remains safe to eat.

Storage Tips

Store leftover cups in airtight containers or cover the rim of each cup tightly with plastic wrap and keep refrigerated. Consume within 48 hours for best texture and flavor. If you need to prepare elements in advance, slice the strawberries no more than a few hours ahead and keep them in a single layer on a tray or covered bowl to avoid excess moisture. Keep the cream mixture chilled and only combine with berries when ready to serve if you want the freshest presentation. Do not freeze assembled cups; freezing will break down the berries and separate the dairy base.

Ingredient Substitutions

If Mexican crema is not available, make a quick substitute by combining 1 cup heavy cream with 1 tablespoon fresh lime or lemon juice and letting it sit chilled for 30–120 minutes; the cream will thicken and develop a gentle tang. You can use plain Greek yogurt or a mix of half Greek yogurt and half sour cream for a lighter texture, though the flavor will be brighter and less rich. For a non-dairy alternative, consider full-fat coconut cream plus a touch of lemon juice, noting this will impart a coconut flavor that pairs best with tropical fruits rather than classic strawberries.

Serving Suggestions

Present the cups on a tray with a sprinkle of finely grated lime zest or a dusting of toasted chopped almonds for crunch. These cups pair beautifully with a small espresso or a sparkling agua fresca. For a brunch spread, serve alongside warm conchas or buttered toast to provide contrast in temperature and texture. Garnish with a tiny sprig of fresh mint or a short drizzle of reduced balsamic for a slightly savory-sweet accent.

Cultural Background

Fresas con crema is a beloved Mexican snack and light dessert often enjoyed during strawberry season and at family gatherings. The combination highlights local dairy traditions — crema resembles sour cream but with a silkier, milder tang — and showcases fresh produce as the centerpiece. Variations appear throughout Latin America with different creams and sweeteners, but the essence remains the same: simple ingredients combined to celebrate fruit and communal eating.

Seasonal Adaptations

In summer, use the ripest local strawberries and add a spoonful of chopped fresh basil for a fragrant twist. In cooler months, consider swapping strawberries for poached pears or stewed apples with cinnamon; the silky cream complements warm spices beautifully. For holiday gatherings, layer with crushed gingersnap cookies in the bottom cup for a festive crunch and deeper flavor profile.

Meal Prep Tips

Prepare the cream base up to 24 hours ahead and keep it chilled. If you’re prepping for a party, slice strawberries no more than a few hours before assembly and store them covered in the refrigerator to minimize juice release. Assemble cups up to 2 hours before serving and refrigerate; add any garnish right before guests arrive. Use uniform serving glasses for efficient plating and consistent portion sizes.

There’s real joy in sharing something so simple yet so satisfying. Whether a weekday treat or a party accent, these layered cups invite improvisation and always seem to bring people together. Try making them your own and enjoy the smiles they inspire.