Fresas con crema is a traditional and popular Mexican dessert made from the Irapuato town of Guanajuato. Here, they have bountiful fields of strawberries, and you can find them even on the roadside stands.

It only has three main recipes, which is enough to make you want to eat all of them throughout summer and spring.

The variations typically come in the form of “crema,” Some people may choose to use crema Mexicana, with escencias Castilla, and other esencias flavors. These are a little dense but still creamy.

Esencias de cremas recipe;

There are many variations of this recipe, and this particular one is one of the most delicious of all escencias castilla recipes available;

  • Cook time: 8 hours.
  • Yield: 10 Popsicles. 3-oz.

Ingredients;

  • Escencias castilla – 1 cup.
  • Ripe Bananas – 1 pound.
  • Zulka Morena Sugar – ½ cup.
  • Sugar – 3-4 tsps.
  • Esencias flavors – 1-2 tsp.

Instructions;

  • Start by washing and drying the strawberries and removing the stems.
  • Next, slice them up and keep them in a deep bowl, and then sprinkle the Zulka sugar over them. Stir to coat, and then allow the sugar and strawberries to macerate for about an hour. This draws out the juices.
  • As they macerate, measure the 1 cup of escencias castilla and put it in the freezer for about an hour while stirring gently every thirty minutes to ensure there are no chunks.
  • After one hour, add the strawberries to the food processor, and then blend and pulse for a short while till they are chopped, but they must not be liquefied. Add them into the bowl.
  • Clean the food processor and dry it. Take the escencias castilla from the fridge and add it to the processor, and blend.
  • Then, add the sugar if you like it to be very sweet, and keep blending till the cream is nice and thick.
  • Spoon it into the strawberries using a spatula and fold it gently.
  • Pour this into the Popsicle molds and then freeze them further for about hours, or overnight.
  • Enjoy on a hot day.

A few notes;

  • The active prep time is about 1 hour and 15 minutes, and the freezing time is not counted as it is inactive time.
  • To loosen the popsicles, it would be best to run their bottoms under some lukewarm or cool water for a few minutes, which will cause them to slide right out with ease.
  • When using processed sugar for the recipe, you will want to reduce the original sugar by about 1/3 to ensure that it is not too sweet.

Fresas con crema is a traditional and popular Mexican dessert made from the Irapuato town of Guanajuato. Here, they have bountiful fields of strawberries, and you can find them even on the roadside stands.

It only has three main recipes, which is enough to make you want to eat all of them throughout summer and spring.

The variations typically come in the form of “crema,” Some people may choose to use crema Mexicana, with escencias Castilla, and other esencias flavors. These are a little dense but still creamy.

Esencias de cremas recipe;

There are many variations of this recipe, and this particular one is one of the most delicious of all escencias castilla recipes available;

  • Cook time: 8 hours.
  • Yield: 10 Popsicles. 3-oz.

Ingredients;

  • Escencias castilla – 1 cup.
  • Ripe Bananas – 1 pound.
  • Zulka Morena Sugar – ½ cup.
  • Sugar – 3-4 tsps.
  • Esencias flavors – 1-2 tsp.

Instructions;

  • Start by washing and drying the strawberries and removing the stems.
  • Next, slice them up and keep them in a deep bowl, and then sprinkle the Zulka sugar over them. Stir to coat, and then allow the sugar and strawberries to macerate for about an hour. This draws out the juices.
  • As they macerate, measure the 1 cup of escencias castilla and put it in the freezer for about an hour while stirring gently every thirty minutes to ensure there are no chunks.
  • After one hour, add the strawberries to the food processor, and then blend and pulse for a short while till they are chopped, but they must not be liquefied. Add them into the bowl.
  • Clean the food processor and dry it. Take the escencias castilla from the fridge and add it to the processor, and blend.
  • Then, add the sugar if you like it to be very sweet, and keep blending till the cream is nice and thick.
  • Spoon it into the strawberries using a spatula and fold it gently.
  • Pour this into the Popsicle molds and then freeze them further for about hours, or overnight.
  • Enjoy on a hot day.

A few notes;

  • The active prep time is about 1 hour and 15 minutes, and the freezing time is not counted as it is inactive time.
  • To loosen the popsicles, it would be best to run their bottoms under some lukewarm or cool water for a few minutes, which will cause them to slide right out with ease.
  • When using processed sugar for the recipe, you will want to reduce the original sugar by about 1/3 to ensure that it is not too sweet.