Fresas Con Crema (Strawberries with Cream)
- 3 cups fresh strawberries washed and halved
- ¼ teaspoon vanilla extract
- 3 tablespoons confectionersu2019 sugar or to your taste
- 2 cups heavy cream
- 1 cup crème fraîche or crema fresca
- Sweet condensed milk optional
- In a bowl using a mixer, combine the crème fraîche, heavy cream, vanilla and the sugar.
- Whip on medium-high speed until soft peaks form and the cream holds its shape.
- Using glasses or plastic cups, make layers using the strawberries and crema (i.e.: one layer of strawberries, then one layer of cream, & so on). Drizzle with condensed milk if desired and serve immediately.
Fresas con Crema are total decadence for me. You would think that after eating a filling meal like a Colombian Tamal or Bandeja Paisa that it would be impossible to find room for anything else. However, even then, I can never refuse a glass full of fresh and delicious strawberries drowning in sweet cream drizzled with condensed milk.
This is a popular dessert in my hometown and are sold at fruit stands on the side of the roads outside the city. If you are going to Medellin, look for these stands along the road while driving into the city from the airport. The fresh cream they use to make the Fresas con Crema is fantastic!
Ooo, a classic. Wish strawberries were in season!
I loooove it!!!!!!!
Wow!!! I want that, pleaseeee 🙂 Yumm!!!!
that looks delicious!!
but I don't have a mixer. . .
Is it ok if I use a blender in step 1, and a wire whisk for step 2?
what else could I do?
oh couldn't say no to this either looks great
Oh what a great combination! Delicious!
I agree with you! you cannot turn down this dessert even if you had a full meal, because the strawberries and cream are impossible to resist.
I am drooling over your photos, Erica! It's a simply perfect dessert.
This beautiful dessert makes me long for summer! I love it, Erica!
HI ERICA, I'M PORTUGUESE AND MY HUSBAND IS MEXICAN, COLOMBIAN FOOD IS OUR FAVORITE. WE ARE LUCKY TO LIVE IN QUEENS WHERE THERE ARE MANY COLOMBIAN AND MEXICAN RESTAURANTS, YOUR RECIPES ARE TO DIE FOR TASTE AND PRESENTATION.(HOPE ALL IS WELL WITH YOUR FAMILY, I SAW ON THE NEWS THE MUDSLIDES IN THE TOWN OF MEDELLIN, GOD BLESS THRU THE HOLIDAYS AND THE NEW YEAR)
MMMMMMMMMMM,..but I must wait for summer for these lusciously looking strawberries!
Thank you all for the wonderful comments!
Oh the classic combo! Makes me think and want summer back. So beautiful.
I'm making these for a presentation for school, so can they be refridgerated?
I've tried making this but everytime it comes out liquidy not thick. What am I doing wrong?
Rosa- You have to keep your mixer on medium-high speed and use heavy cream!
What is heavy cream is it sour cream
Hey! I'm doing a extra credit project at school and if I had that class around 3rd period, would it go bad? Would it do anything to effect it? Or would it be fine? But other than that, I can't wait to try this recipe!
Marc & Eliana
We just returned to the USA from 1 month of traveling in Colombia and had the best ever fresas con creme in Laguna de la Cocha, near Pasto. So we came home and made your recipe! I needed to double the amount of powdered sugar to get it sweet enough for our taste. Delicioso!
When you lived in Medillian,
What kind of cream did you buy for the
"Heavy Cream ". ?
I have bought crema de leche and it was not the same as in the USA