Fresas con Crema

This vegan fresas con crema (or Mexican strawberries and cream) is made with a creamy cashew base and layers of juicy red berries. Serve it when the weather is warm for an ultra-refreshing treat. The best part is how quick and easy it is to make!

Dairy Free Fresas con Crema in a Glass With Berries on Top.
Top your fresas con crema with even more berries

📖 About

Fresas con crema is a no-bake Mexican treat that consists of fresh strawberries covered in various types of sweet cream like:

  • Condensed milk
  • Evaporated milk
  • Mexican crema (sour cream or Greek yogurt)
  • Whipping cream

Similar to English-style strawberries and cream, fresas con crema is made by mixing the various milk products together, then serving it over cut-up strawberries.

The biggest difference between the two is the Mexican crema that’s often incorporated. While not as thick as sour cream, it has a similar tangy, acidic flavor that cuts the sweetness of fresh fruit.

History

As we mentioned, fresas con crema was inspired by the infamous English strawberries and cream dish. It started out something like this:

  • In the era of King Henry VIII, the Hampton Court was formulated by a man named Cardinal Tomas Wesley.
  • This court apparently hosted over 600 lords and ladies on a daily basis.
  • Having a quick, yet refreshing and delicious dessert was crucial.
  • Out of necessesitiy, a no-fuss, easy-to-make strawberries and cream was created.

Of course, once word got out that the king and queen enjoyed this dessert, it became all the rage and eventually made its way to other parts of the world, including Mexico.

🌱 Is it vegan?

Traditionally, fresas con crema is vegetarian but not vegan-friendly. To make a completely plant-based version, you just need to make one simple substitution:

  • Mexican crema: We used a sweet variation of our dairy-free Mexican crema in this recipe. It’s made with a base of cashews, making it just as rich and creamy without the need for animal-based milk.
Lime, Sugar, Coconut Milk, Strawberry, Vanilla, and Cashews
Make sure to use raw cashews

🍲 Ingredients & substitutions

For complete ingredient measurements and instructions, see our recipe card.

  • Strawberries: Try to use strawberries that are in season, but you can add a touch more sugar if they need it. You can also use frozen strawberries, but make sure to thaw and drain them as much as you can.
  • Cashews: To make a dairy-free recipe for fresas con crema, you really need cashews. They are so versatile and emulate Mexican crema quite well. If you don’t have access to them, try almonds instead. Either way, consuming nuts will help reduce your chance of heart disease.
  • Vanilla: We use Mexican-sourced vanilla, but use whatever is available near you. Try to purchase real vanilla over artificial if you can.
  • Cane sugar: Use cane sugar or whichever sweetener you prefer. Or, keep it low-calorie with stevia or monk fruit.
  • Plant milk: For an extra creamy element, we use coconut, almond, or soy milk. Feel free to replace this with equal parts water.
  • Lime: To emulate the tangy flavor profile of Mexican crema, use lime or lemon juice.

🔪 Instructions

If you have questions about this vegan fresas con crema recipe, check out our FAQs or leave a comment.

Step 1: Soak your cashews in room temperature water overnight, or for a few hours in hot water. Drain the cashews and add them to a blender with your preferred dairy-free milk, lime juice, and sugar.

Vegan Cream Sauce in a Blender.
If your blender isn’t mixing, add more liquid

Step 2: Blend on high until the cashews are smooth, which takes anywhere from 3-10 minutes depending on your blender. Make sure to stop and scrape down the sides of your blender a few times.

Diced Strawberries in a Bowl.
Don’t forget to wash your berries

Note: If the cashew crema is too thick for your liking, add more water or plant milk in 1-2 tablespoons at a time (the consistency should be like heavy cream). Let it chill in your fridge for at least 30 minutes before serving.

Diced Strawberries in a Bowl.
Sprinkle with some sugar and vanilla

Step 3: Cut the strawberries into bite-size pieces or slices and toss them together with the vanilla extract and cane sugar.

Top Down of Vegan Fresas con Crema With Berries on Top.
Top your fresas con crema with garnishes

Step 4: Once your cashew crema has chilled, divide the strawberries between cups and spoon the cream over top. Garnish with more strawberries or other fruits before serving. Happy eating!

🥗 Serving suggestions

To make a more deluxe vegan fresas con crema, try serving your cups with:

  • Coconut whip: Whipped cream is sometimes added to the top of fresas con crema. Use a dairy-free alternative like coconut whip in its place.
  • Cookies: For an even richer taste and extra texture, try crumbling some vegan sugar cookies or granola on top.
  • Coconut shreds: The flavor of coconut pairs really well with strawberries and cream. If we have coconut shreds kicking around, we always include them!

🌡️ Storage

It’s best to store the strawberries and cream separately, but keep the following storage times in mind for the cream:

  • Fridge: Cashew crema will keep in the fridge for up to 3-5 days in an airtight container. We prefer glass containers for this.
  • Freezer: This sauce will last in the freezer for up to 6 months in a freezer-safe bag or container.
  • Thaw: Remove the crema from your freezer and thaw it in the fridge overnight. The next day, give it a good stir before mixing the strawberries in.
Vegan Fresas con Crema in a Glass.
Serve your strawberries and cream chilled

♻️ Variations

  • Chocolate: For a complete change in flavor, try adding cacao powder to your cashew crema. It’s delicious!
  • Sugar-free: If want to cut down on sugar, try using stevia at a ratio of 1:8.
  • Different fruits: Other fruits that work well are blueberries, raspberries, blackberries, peaches, bananas, or mangoes.
  • Use dairy-free yogurt: If you have vegan Greek yogurt in your area, you can use this instead of or in combination with the cashew crema.

🧑‍🍳 Top tips

  • Soak the cashews. If you don’t have a high-speed blender, it’s especially important to let your cashews soften so they turn into a smooth crema.
  • Dry the berries. To prevent the crema from turning runny, dry the strawberries well.
  • Use good quality vanilla. Use real vanilla over artificial vanilla because it makes a huge difference in flavor.
  • Adjust the consistency. For a thinner crema consistency, add more water or plant milk. For a thicker consistency, use less if your blender can manage it.
  • Make sure it’s chilled. For the most refreshing treat, let your cashew crema and strawberries chill in the fridge for at least 30 minutes.

💬 FAQ

What is Mexican crema?

Mexican crema (or crema Mexicana) is similar to sour cream or crème fraîche but with a slightly different consistency. It’s used to top dishes like tacos, enchiladas, or soups. It also makes up the base of traditional fresas con crema.

What is the best way to wash strawberries?

Submerge the strawberries in a vinegar bath with 1 part vinegar and 4 parts water. Let the berries soak, then give them a good rinse under cold water. You can also use a baking soda bath with 1 teaspoon baking soda to 4 cups water for 5 minutes.

Is this fresas con crema recipe gluten-free?

Yes, this fresas con crema recipe is gluten-free.

♻️ Similar recipes

If you liked this vegan fresas con crema, check out some more quick, easy, and refreshing desserts like these:

Fresas Con Crema

Vegan Fresas con Crema

Justine Drosdovech
Cool off with a quick and easy fresas con crema. With absolutely no dairy needed, this cashew-based treat tastes creamy, juicy, and refreshing!
5 from 4 votes
Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Course Dessert, Sweets
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 servings
Calories 279 kcal

Equipment

  • High-speed blender
  • Spatula
  • Paring knife
  • Mixing bowl
  • Strainer
  • Serving dishes

Ingredients
 

Cream

  • 1 cup raw cashews, soaked ($1.72)
  • ¾ cup plant milk ($0.32)
  • 1 tablespoon lime juice ($0.06)
  • 3 tablespoons cane sugar ($0.01)

Berries

  • 1 tablespoon cane sugar ($0.01)
  • ½ teaspoon vanilla extract ($0.11)
  • 1 pound fresh strawberries ($2.49)

Instructions
 

Cream

  • To begin, soak the cashews in room temperature water overnight or about 6-8 hours (they should be very soft and split easily). Drain the cashews and add them to a blender with the plant milk, lime juice, and sugar.
  • Mix on high until completely smooth, about 3-10 minutes depending on your blender. Stop and scrape down the sides a few times.
  • If it's too thick for your liking, add more water in 1-2 tablespoons at a time (the consistency should be like heavy cream). Chill in the fridge for at least 30 minutes before serving.

Berries

  • Cut the strawberries into bite-size pieces or slices. In a mixing bowl, toss them together with the vanilla extract and cane sugar.
  • To serve, divide strawberries between cups and spoon the cashew crema over top. Garnish with more strawberries, coconut whip, coconut shreds, etc. Happy eating!

Video

YouTube video

Notes

  • Soak the cashews. If you don’t have a high-speed blender, it’s especially important to let your cashews soften so they turn into a smooth crema.
  • Dry the berries. To prevent the crema from turning too runny, dry the strawberries well.
  • Use good quality vanilla. Use real vanilla over artificial vanilla because it makes a huge difference in flavor.
  • Adjust the consistency. For a thinner crema consistency, add more water or plant milk. For a thicker consistency, use less if your blender can manage it.
  • Make sure it’s chilled. For the most refreshing treat, let your cashew crema and strawberries chill in the fridge for at least 30 minutes.
  • Total recipe time does not include soaking the cashews.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 31.6g | Protein: 8g | Fat: 15.2g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 22.1mg | Potassium: 446.4mg | Fiber: 3.6g | Sugar: 19.7g | Vitamin A: 109.8IU | Vitamin C: 68mg | Calcium: 87.3mg | Iron: 2.8mg
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Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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Recipe Rating




7 Comments

  1. Can it be made with almond milk instead?

    1. Mitch and Justine says:

      Hi Kristen!

      Yes, we prefer the texture from cashews but almonds will work too. Just make sure to use some whole almonds along with the almond milk. Hope that makes sense!

  2. Thank you for this. I made it with raw almonds instead of cashews because that is what I had. It’s quite tasty but very grainy. Would it be smoother if I used cashews? Or is my blender not powerful enough?

    1. Broke Bank Vegan says:

      Hi Sue!

      You are very welcome! Almonds definitely always turn out more grainy than cashews. Usually, soaking cashews overnight results in a creamy texture (even if you don’t have a high-speed blender). Hope that helps! 🙂

  3. 5 stars
    Sooo yummy!! Will be making this more often to serve as a nice dessert with seasonal fruits!!

  4. This recipe es muy delicioso!! So perfect with fresh fruit!

    1. Broke Bank Vegan says:

      Thank you! Yes, we love it with all kinds of fresh fruit 🙂