Fresas con crema Author: Janell Weaver Gutierrez Serves: 6 Mexican Strawberries with Cream
5 quarts strawberries
¼ cup (or less) raw sugar or Zulka brand (pure cane sugar from Mexico – can be found at Aldi or Walmart)
¼ – ½ tsp cinnamon
4 oz softened cream cheese (optional – if not using, considering using more of your cream of choice)
¼ tsp of pure vanilla extract (*see note)
About 1 cup crème fraiche, “Mexican crema” or heavy cream (Dairy free? Try coconut cream!)
Prep your strawberries by washing and removing stems. Into a medium sized bowl, chop your strawberries into halves or quarters. Mix with sugar and cinnamon and allow to sit for about 10 minutes for all those bright red juices to be released!
While the berries are macerating, beat the cream cheese and vanilla with a mixer on high until smooth. Once creamy, gradually add the heavy cream, mixing on low to incorporate into the cream cheese. (This will only take a few minutes. The result will be a thick, liquid-like cream. Add more crème fraiche or your chosen substitute as needed to achieve desired consistency.)
Fold the cream mixture into the strawberries. Refrigerating for an hour or two will allow the flavors to blend for a stronger flavor, but it is delicious served immediately, as well!
*Vanilla is not usually included in the traditional Mexican version, but as my brother Justin always said: “You can never have too much vanilla!”