In a bowl, mix the cream, sweetened condensed milk and cinnamon. Taste for sweetness. Add more condensed milk if needed
Divide the cream mixture into 4 serving cups and add the strawberries mixing well. Garnish with more strawberries and fresh mint or basil.
Notes
Sugar is a perfect substitute for condensed milk. Use between ⅓ -½ cup depending on desired level of sweetness.
Fresh ripe strawberries are the key to to making high-quality fresas con crema. So hold up for strawberry season to use the absolute freshest strawberries! Go for the ones that are red all around showing little to no whites near the base.
Stick to fresh, frozen strawberries are a hassle. When they defrost they add a lot of liquid to the cream.
Thinly slice the strawberries, but be ready to eat immediately after cutting, because the countdown for the sweetness to dissipate starts as soon as you slice them.
Definitely go with Mexican crema, which you should be able to find in most grocery stores. It will be refrigerated but not in the expected dairy aisle. I find it most often near chorizo and Mexican queso. Creme fraiche and plain Greek yogurt could also work in a pinch
Use heavy whipping cream as a substitute vs. regular sour cream. Most sour creams will add too much tanginess and in some cases salt.
Taste and adjust for sweetness with either more sweetened condensed milk, sugar, or honey.
I'm partial to strawberries, but if you need to substitute other fresh fruit options I like peaches, nectarines, plums, or even other berries like blackberries, blueberries, or raspberries.
For increased complexity of flavor consider other adds like natural vanilla, honey, or maple syrup. Vanilla extract is also perfectly ok for ingredient substitutions. I occasionally will add some savory spicy elements with various types of chili powders. Ancho chili powder is a favorite.
For a bit more texture, add granola to get some crunch in the dish. Coconut flakes or nuts like sliced almonds also are a welcome addition.
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