Serves6 to 8Prep15 minutes
Why You’ll Love My Strawberries and Cream
- It’s incredibly fresh and creamy. With juicy strawberries coated in a rich, tangy-sweet cream.
- It comes together in minutes. With simple ingredients but tastes like a special-occasion dessert.
- It’s nostalgic and refreshing. As perfect for a summer gathering as it is for an easy everyday treat.
Strawberries and cream (or, as it’s known in many Mexican American households, fresas con crema) is one of those classic, simple desserts that shows up everywhere in my memory — from summer gatherings and family celebrations, to casual get-togethers and everything in between. I’ve always loved how something so uncomplicated can feel so special — fresh fruit, a creamy base, and just enough sweetness to bring it all together.
This version leans into that nostalgic simplicity while making it just a bit more luscious. Juicy strawberries are folded into a rich, tangy-sweet cream that clings to every slice, creating a dessert that’s refreshing, light, and deeply satisfying all at once. It’s the kind of recipe you can throw together in minutes, but always feels like it belongs at the center of the table.
Straight from Our Recipe Tester
“This dessert is so simple and elegant. It is sweet, creamy, and a little tangy from the sour cream. Sweetened condensed milk is one of my favorite ingredients to play with, and I loved how a single can was incorporated into both the strawberry cream and the whipped topping.” —Patty, May 2026
Why You Should Trust Me
As a first-generation Mexican American, I grew up with fresas con crema, or “strawberries and cream.” And coming from Southern California, strawberry desserts showed up at every gathering and celebration during the summer. As a baker, I’ve spent years developing approachable recipes like this one that stay true to those nostalgic flavors while ensuring reliable, delicious results every time.
Key Ingredients in Strawberries and Cream
- Strawberries: The star of the dessert; they bring natural sweetness, juiciness, and that fresh summery flavor as they soften and release their juices. It’s best to use the ripest strawberries possible, as this will enhance the overall sweetness of the dessert and the strawberry flavor.
- Sweetened condensed milk: Adds rich sweetness and creates the signature creamy, slightly thick base that coats the strawberries.
- Sour cream: Provides tang and balance, cutting through the sweetness while giving the cream mixture a luscious, velvety texture.
How to Make Strawberries and Cream
- Prepare the strawberries: Hull and slice the strawberries and place them in a large bowl.
- Blend the cream mixture: Blend part of the sweetened condensed milk with cream, sour cream, and vanilla until just thickened and pourable.
- Toss the strawberries: Pour the cream mixture over the strawberries and gently fold to coat evenly. Chill the mixture to let the flavors meld.
- Make the whipped topping: Whisk the remaining cream with sweetened condensed milk until soft peaks form.
- Serve, garnish, and enjoy: Spoon into serving glasses and top with the whipped cream and fresh strawberries before serving.
Helpful Swaps
Swap sour cream for plain full-fat Greek yogurt for a slightly tangier flavor and a lighter cream base.
Storage and Make-Ahead Tips
- You can prepare the strawberry mixture (strawberries folded into the cream base) up to 1 day in advance; just cover and refrigerate until ready to serve, then whip the topping right before serving for best texture.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days, although the strawberries will release more juice and turn the cream light pink as it sits. (I find this very pretty!)
Other Strawberry Recipes to Try
Strawberries and Cream Recipe
Prep time 15 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 1 1/2 pounds
strawberries (about 30), hulled and sliced 1/4-inch thick, plus more for garnish
- 1 (14-ounce) can
sweetened condensed milk, divided
- 1 1/2 cups
cold heavy cream, divided
- 1 cup
sour cream or plain whole-milk Greek yogurt
- 1 teaspoon
vanilla extract (optional)
Instructions
Place 1 1/2 pounds hulled and sliced strawberries in a large bowl.
Transfer 3/4 cup from 1 (14-ounce) sweetened condensed milk into a blender. Add 1 cup of the cold heavy cream, 1 cup sour cream, and 1 teaspoon vanilla extract if using. Blend on medium speed thickened slightly but still pourable, scraping down the sides of the blender as needed, about 30 seconds total. Do not fully whip.
Pour over the strawberries and gently toss with a flexible spatula until evenly coated. Refrigerate for at least 30 minutes or up to 2 hours.
When ready to serve, whisk the remaining 1/2 cup cold heavy cream and remaining sweetened condensed milk together in a medium bowl until soft peaks form, about 5 minutes. (Alternatively, beat together with an electric hand mixer.)
Spoon the strawberries and cream into cups, then top with a dollop of the whipped cream. Garnish with a strawberry slice if desired.
Recipe Notes
Make ahead: The strawberry mixture can be made up to 1 day ahead. Cover and refrigerate.
Storage: Leftovers strawberries and cream can be refrigerated in an airtight container for up to 3 days. The longer it sits, the more it will take on a light pink color.