About this recipe
Fresas con crema is one of the easiest Mexican desserts you’ll ever make — no baking, no cooking, no waiting around. Fresh strawberries layered with a sweet, silky crema and ready to eat in 10 minutes.
This is the vegan version, and unlike other plant-based fresas con crema recipes that need overnight cashew soaking or stovetop cooking, this one is blender-only. Macadamia nuts blend into a rich, smooth crema without any soaking at all. It’s the fastest vegan version out there.
What is fresas con crema?
Fresas con crema (Mexican strawberries and cream) is a traditional no-bake dessert that’s wildly popular across Mexico — especially in Guanajuato and Michoacán, where most of the country’s strawberries are grown. It’s sold at paleterías like La Michoacana and from street carts, and every family has their own version.
The classic version is made with sweetened condensed milk (La Lechera), Mexican crema, evaporated milk, or a combination of all three. The result is a pourable, sweet cream that coats every strawberry. It tastes light, sweet, and especially good in summer when strawberries are at their peak.
To make it vegan, I replaced all the dairy with a homemade macadamia crema that’s just as rich and smooth — no one can tell the difference.
Ingredient notes
- Strawberries: Choose ripe, sweet, in-season strawberries — they make all the difference. You can also use frozen strawberries (thaw and drain well first), or swap for mango, peaches, blueberries, or raspberries.
- Macadamia nuts: They blend into a rich, creamy crema without any soaking. If you’d rather use cashews, soak 3/4 cup raw cashews in hot water for 30 minutes first, then blend the same way.
- Plant milk: I use almond milk, but oat, coconut, or soy milk all work. You can also use plain water.
- Cane sugar: Look for vegan-friendly cane sugar. You can also use maple syrup or agave — start with less and adjust to taste.
- Lime juice: Adds a subtle tang that mimics traditional Mexican crema. Lemon juice works too.
- Vanilla: Mexican vanilla extract is best here, but use whatever you have.
How to make vegan fresas con crema
- Prepare the strawberries. Wash, dry well, hull, and slice or quarter them. Place them in a bowl and sprinkle with a tablespoon of cane sugar. Set aside while you make the crema — the sugar will draw out their natural juices.
- Make the crema. Blend macadamia nuts with almond milk, sugar, lime juice, and vanilla until smooth and creamy. If it’s too thick, add a splash more milk, one tablespoon at a time. If it’s too thin, add a few more macadamias and blend again.
- Assemble. Scoop some strawberries into a cup or dessert glass, drizzle with crema, add another layer of strawberries, and finish with two or three spoonfuls of crema on top.
Note: I like to keep this recipe as easy and accessible as possible with minimal ingredients. But some people use condensed milk (in Mexico, the most popular brand is La Lechera), evaporated milk, media crema, or even Greek yogurt. You can find vegan versions of all of these in my Amazon shop.
Variations
- Chocolate: Add a tablespoon of cacao powder to the crema before blending. Strawberries + chocolate crema is incredible.
- Other fruits: This crema works just as well with mango, peaches, blueberries, raspberries, or a mix of all of them.
- Yogurt version: Skip the nuts entirely and use plain vegan Greek yogurt. Stir in sugar and vanilla to taste.
- Condensed milk version: Use vegan condensed milk (like Nature’s Charm) instead of the macadamia crema for a flavor closer to the traditional recipe.
- Nut-free: Use store-bought vegan heavy cream or vegan sour cream. Just stir in sugar and vanilla.
Serving suggestions
- With crushed Maria cookies — layer them between the strawberries and crema for extra texture and a very Mexican touch.
- With coconut whip — add a spoonful of whipped coconut cream on top to make it extra special.
- With shredded coconut — sprinkle on top. Coconut and strawberries with crema is a great combination.
- With granola — turns it into a breakfast or more substantial snack.
Home cook-to-home cook tips
- Dry the strawberries well after washing — wet berries will water down the crema.
- Short on time? Use store-bought vegan heavy cream or vegan sour cream with sugar and vanilla stirred in.
- Chill for extra thickness: Refrigerate the crema for 15 minutes before serving. It thickens as it cools.
- Add lime or lemon zest to the crema — not traditional, but really delicious.
- No high-speed blender? Soak macadamias or cashews in hot water for 30 minutes before blending for a smoother crema.
Storage
- Assembled: Best eaten the same day. You can refrigerate assembled cups for up to 24 hours, but the strawberries will soften.
- Crema alone: Store in an airtight container in the fridge for up to 3–4 days. Great on pancakes, fruit bowls, or other desserts.
- Don’t freeze: The strawberries change texture when thawed. This dessert is best fresh.
You might also like
⭐ Did you make this recipe? I’d love to hear how it turned out — leave a rating and comment below!
Vegan Fresas con Crema (Mexican Strawberries and Cream)
Equipment
Ingredients
- 1 lb strawberries
- 2 tbsp cane sugar
Sweet cream (crema dulce)
- 1 cup macadamias
- 1 cup almond milk or any other no-dairy milk
- 1/4 cup cane sugar
- 2 tbsp lime or lemon juice
- 2 teaspoons vanilla extract
Instructions
Prepare the Strawberries:
- Wash, hull, and slice the strawberries. Place them in a medium bowl.
- Sprinkle with 2 tablespoons of cane sugar and stir gently. Let them sit for 5 minutes to release their natural juices.
Make the Vegan Crema:
- In a blender, combine macadamia nuts, almond milk, cane sugar, lime juice, and vanilla extract. Blend on high until smooth and creamy.
- If using store-bought vegan sour cream or heavy cream, simply stir in the sugar and vanilla.
Assemble:
- In a serving cup or glass, layer half of the sweetened strawberries.
- Drizzle a generous amount of the vegan crema over the strawberries.
- Add the remaining strawberries and finish with another drizzle of crema.
Notes
– Sweetener: Swap cane sugar for maple syrup or agave if preferred.
– Flavor Twist: Add lime or lemon zest to the crema for extra brightness.
– Consistency: If the crema is too thick, add more plant milk one tablespoon at a time. Too thin — add more macadamias.
– Storage: Crema keeps 3–4 days in the fridge. Assembled cups are best eaten same day.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.