Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via

Moras con crema popsicles




Yield 10 3-ounce

Similiar to the popular fresas con crema dessert, this version uses a mix of summer berries for a spectacular berries and cream popsicle you'll make again and again. 



  1. Wash all berries, pat dry, and remove strawberry stems.
  2. Chop 2/3 cup strawberries (about 4-6 large strawberries) and add to a glass bowl.
  3. Place blueberries, blackberries and raspberries in the glass bowl and break some of the berries slightly with a potato masher to release their juices.
  4. Mix the berries gently with a spoon and sprinkle with 1/2 cup sugar. Stir to make sure all the berries are coated, then allow the berries to sit undisturbed for 20 minutes to macerate and draw out the juices.
  5. After the berries have been macerating for about 15 minutes, add 1 1/4 cups heavy whipping cream to a food processor and process for about 2 minutes or until a thick whipped cream is formed. (If you over-process, you'll end up with butter.)
  6. Use a spatula to fold the whipped cream into the macerated berries, being careful not to over-mix and cause the whipped cream to go flat.
  7. Spoon into a popsicle mold, add sticks and freeze for 8 hours or overnight.


To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.

If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.

Courses Dessert

Cuisine Mexican

Recipe by The Other Side of the Tortilla at