# cresa y fresa

Hey everyone! 👋 You know how much I adore simple, delicious desserts, and this Fresa con Crema Gelatin recipe is an absolute dream come true. It’s my go-to when I want something refreshing, creamy, and bursting with strawberry flavor – a true fresada receta that’s incredibly easy to make. Forget complicated baking; this chilled dessert is pure joy, just like the ring-shaped 'strawberry and cream gelatin' I shared in my photo, with those beautiful red and white sections! It really makes you want to 'Savor con crema' with every bite. Here's how I make my favorite fresa cremosa gelatin: What You'll Need: 1 lb fresh strawberries, hulled and sliced (save a few for garnish!) 1 cup water 1/2 cup granulated sugar (adjust to your sweetness preference) 2 (0.3 oz) packages strawberry flavored gelatin mix 1 (12 oz) can evaporated milk, chilled 1 (7.6 oz) can sweetened condensed milk (or to taste) 1 (8 oz) block cream cheese, softened (optional, for extra creaminess!) A pinch of vanilla extract Let's Get Cooking (or Chilling!): Strawberry Layer Prep: In a saucepan, combine 1 cup of sliced strawberries, water, and sugar. Bring to a gentle simmer, mashing the strawberries as they soften. Cook for about 5 minutes, then strain the liquid. Gelatin Base: In a large bowl, dissolve the two gelatin packages in 2 cups of hot water. Stir until completely dissolved. Add 1 cup of cold water and the strained strawberry juice. Let it cool to room temperature. Creamy Layer: In a blender, combine the chilled evaporated milk, sweetened condensed milk, softened cream cheese (if using), and vanilla extract. Blend until smooth and creamy. This creates that perfect strawberrysandcream texture! Assembly: Pour about half of the strawberry gelatin into your mold. Refrigerate until set but still slightly sticky (30-45 minutes). Layering Magic: Gently pour about half of the creamy milk mixture over the partially set gelatin. Return to the fridge to set slightly. Repeat with the remaining strawberry gelatin and then the rest of the creamy mixture. Final Chill: Refrigerate for at least 4-6 hours, or preferably overnight, until completely set. Serve: To unmold, briefly dip the bottom of the mold in warm water, then invert onto a serving plate. Garnish with fresh strawberries. My Personal Tips & Variations: Media Crema Substitute: If media crema isn't available, a blend of heavy cream and evaporated milk works great for the creamy layer. Some even use a touch of sour cream for a subtle tang! Hielitos de Fresas con Crema: For a fun, frozen treat, pour the mixtures into popsicle molds. They make incredible hielitos de fresas con crema – perfect for a sunny afternoon! Beyond Gelatin: This fresa cream mixture is incredibly versatile. You could use it as a delightful topping for torta de fresa, or layer it with granola for a quick strawberry parfait. The key to any good how to make strawberries and cream dessert is always fresh, ripe strawberries! I genuinely hope you try this fresada receta! It’s a wonderful strawberry recipe and a fantastic way to enjoy a classic. Let me know if you make it!