strawberries

Name: Moras con crema popsicles
Prep time: 25 min
Total time: 33 min
Yield: 10 3-ounce
Cuisine: Mexican
Ingredients: 2/3 cup chopped strawberries; 1/2 cup blueberries; 1/2 cup blackberries; 1/2 cup raspberries; 1/2 cup pure cane sugar (not white sugar) or raw sugar; 1 1/4 cup heavy whipping cream

Moras con Crema Popsicles

8 · Jul 6, 2018 · Leave a Comment

Mixed berries and cream popsicles are a spin on the traditional fresas con crema, loved all over Mexico. This version incorporates blackberries, raspberries and blueberries, in addition to strawberries.

My fresas con crema popsicles are some of the most popular paletas on the blog, and with good reason: they’re the perfect way to enjoy summer berries! I created this version with mixed berries a few years ago and loved the way it came out. It’s similar, but different enough that you get a different flavor palate with all the berries.

The best way to get these berries to bloom with flavor is to macerate them. Similar to the way I macerate sliced strawberries with sugar for my fresas con crema popsicles, we’ll macerate the berries in this recipe, too, with one key difference.

It’s essential to break some of the blackberries, blueberries and raspberries while macerating them, otherwise you won’t get much berry juice. I gently break the berries with a potato masher, but you can also use a fork or other kitchen tool. Remember: you want broken berries that will hold their shape, but ooze some juice. You don’t want berry pulp.

A couple of acknowledgements here: Blueberries are not all that common to find in some parts of Mexico, despite the fact that Mexico grows a lot of the blueberries eaten in the U.S. If you’re not a blueberry-lover, you can sub in more blackberries (called zarzamoras in Spanish).

These popsicles are heavy on the dairy, and they don’t translate well with coconut cream (vegans and non-dairy folks who like to make substitutions, be warned, you won’t get the same results). If you don’t eat dairy, I’d suggest making strawberry hibiscus popsicles instead to avoid tummy troubles. And if you REALLY like blackberries and can tolerate sweetened condensed milk, you might want to try my Oaxacan horchata popsicles, which have blackberries and cantaloupe in them—just like you’d float on top of the drink.

During the warmest months of the year, I suggest freezing these berries and cream popsicles completely overnight before serving so they aren’t quick to melt in the heat.

You’ll need a few things to make this recipe:

Popsicle molds
Wooden popsicle sticks
Cuisinart Mini Prep Plus (or another food processor or blender that can make whipped cream)

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

Moras con crema popsicles

Prep 25 mins

Inactive 8 mins

Total 33 mins

Author Maura Wall Hernandez

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.

Ingredients

2/3 cup chopped strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
1/2 cup pure cane sugar (not white sugar) or raw sugar
1 1/4 cup heavy whipping cream

Instructions

Wash all berries, pat dry, and remove strawberry stems.
Chop 2/3 cup strawberries (about 4-6 large strawberries) and add to a glass bowl.
Place blueberries, blackberries and raspberries in the glass bowl and break some of the berries slightly with a potato masher to release their juices.
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.
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.)
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.
Spoon into a popsicle mold, add sticks and freeze for 8 hours or overnight.

Notes

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

You might also like: Mangonada popsicles

Strawberry hibiscus popsicles

5 · Oct 2, 2017 · 2 Comments

Strawberry hibiscus popsicles are a healthy treat with a uniquely Mexican-flavored twist.

This post is in partnership with California Strawberries. The recipe and opinions are my own.

If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
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Paletas de fresas con crema

264 · May 11, 2014 · 6 Comments

Fresas con crema are a traditional, popular dessert all over Mexico.

Irapuato, a town in the state of Guanajuato, is particularly known not only for its bountiful strawberry fields, but also its roadside stands where you can get freshly picked berries or an impromptu treat of fresas con crema. Most of the roadside stands keep a cooler with crema on ice for highway travelers hankering for this sweet and simple treat. With only three ingredients—strawberries, cream and sugar—it’s easy to fall under this dessert’s spell.

You’ll love these popsicles so much, you’ll want to eat them all spring and summer long until you can’t get any more strawberries.

Mexican strawberries and cream popsicles

Variations on the traditional fresas con crema mostly come in the choice of the “crema” part of the recipe. Some people like to use crema Mexicana, while others may use a canned version known as media crema table cream. These Mexican strawberries and cream popsicles are made a little less dense—but equally creamy—with a quick homemade whipped cream made from scratch.

Paletas de fresas con crema are one of my absolute favorite desserts for spring and summer, and my friends, family and co-workers all love when I make a big batch of these popsicles to share. During the hottest days of the summer, I suggest freezing them overnight before serving so they aren’t quick to melt in the heat.

Supplies I used to make this recipe:
Progressive International Ice Pop Mold
Wooden popsicle sticks
Cuisinart Mini Prep Plus food processor

Paletas de fresas con crema

★★★★★ 5 from 1 reviews

Author: Maura Wall Hernandez
Prep Time: 1 hour, 15 minutes
Cook Time: 8 hours
Total Time: 9 hours, 15 minutes
Yield: 10 3-oz popsicles 1x
Category: Dessert
Cuisine: Mexican

Print Recipe

Description

Fresas con crema, a traditional Mexican dessert of strawberries, cream and sugar, gets a warm-weather makeover as popsicles.

Ingredients

Scale

1 pound ripe strawberries, stems removed
1/2 cup Zulka Morena sugar (a Mexican non-GMO sugar)
1 cup heavy whipping cream
3–4 tablespoons sugar

Instructions

Wash and dry 1 pound of strawberries, then remove stems.
Slice strawberries and put them in a deep bowl. Sprinkle 1/2 cup sugar over the strawberries and stir gently to coat. Allow strawberries and sugar to macerate for 1 hour to draw out the juices.
While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.
After 1 hour, add the macerated strawberries to a food processor (I use a Cuisinart mini prep) or a blender and pulse a few times until the strawberries are chopped but not liquified. Add them back to the bowl.
Clean out your food processor cup or blender and dry thoroughly. Remove the heavy whipping cream from the freezer and add to the food processor cup or the blender. Add 3 tablespoons sugar (or 4 tablespoons if you like your fresas con crema to be very sweet). Run the food processor or blender on high until you have a thick, sweet whipped cream. (Be careful not to overwhip,or you’ll end up on your way to making butter.)
Spoon the whipped cream into the bowl of macerated strawberries with a flexible spatula and gently fold the whipped cream into the berries.
Pour into popsicle molds and freeze for a minimum of 6-8 hours or overnight.

Notes

Active prep time is 1 hour and 15 minutes; inactive time is for freezing the popsicles until solid.

To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

*If you use processed white sugar for this recipe, you will want to reduce the amount of sugar by 1/3 to 1/2 and taste along the way to make sure that it’s not too sweet for your liking. I prefer not to cook with white sugar and do not keep it in my pantry.

Keywords: fresas con crema, strawberry, strawberries, popsicles, paletas, ice pops

Visiting a strawberry farm with the California Strawberry Commission

3 · Apr 13, 2014 · 3 Comments

In March, I was invited by the California Strawberry Commission to tour a strawberry farm. This invitation came about after I recently passed through Oxnard on a road trip, where there happen to be several of strawberry farms, and I shared a photo on Instagram and Twitter, asking whether there were any farms that gave tours. The fields and roadside strawberry stands in Oxnard reminded me of Irapuato, a central Mexican town best known for its strawberry fields and the quaint roadside stands where you can get fresh fresas con crema. I’m always interested in knowing about where my food comes from, and living in California, there’s an abundance of local, fresh produce year-round. I was excited to visit a California strawberry farm and have the chance to ask the farmers questions about where my berries come from and how they’re grown. This post is sponsored by the California Strawberry Commission, but all experiences and opinions are my own.

On this visit, I learned that nearly 90 percent of strawberries grown in the U.S. come from California, and strawberries are grown here year-round (with a peak season in March and April) due to the optimal climate, sandy coastal soil and ocean exposure. There are more than 400 strawberry farmers who grow both conventional and organic berries, and California is also the biggest grower of organic strawberries worldwide. Oxnard, where the farm we visited is located, is about 60 miles from downtown Los Angeles.

The farm that we visited was a family farm that has been farming in Ventura County, California, for more than 110 years. Farmers Edgar and William Terry gave us a tour of their farm, a chance to taste berries fresh from the field and ask questions—even the hard ones. Although the farm we visited was not an organic strawberry farm, I learned a great deal about the methods for growing strawberries and food safety issues (both food safety practiced in the field by the people picking your berries as well as pesticides used and how they affect our health), as well as who is growing and picking my strawberries….

Agua de fresa y mango

1 · Apr 8, 2013 · 5 Comments

Although May is National Strawberry Month, the grocery stores seem to suddenly be overflowing with ripe strawberries in the last week or so. We love strawberries in our house, but when you buy a few pounds of them at once because they’re inexpensive, what can you do with them other than eat them? Turn them into an agua fresca, of course! You want to be sure that your strawberries are red, ripe and fragrant to use them for this recipe. If they’re super sweet, you may want to decrease the amount of sugar in the simple syrup in the recipe; it’s a matter of personal taste how sweet you like the agua to be. Mango adds a sweet and summery twist to this classic agua de fresa recipe. If you don’t like mango, you can leave it out and increase the amount of strawberries by about one-third of a pound.

A few notes about this recipe: This particular agua fresca is a little bit thicker consistency than others due to the mango flesh. You can dilute it with additional water if you like, but the consistency of the recipe written here makes it more Colima-style. You should use yellow mangoes rather than the green and magenta-colored ones (a variety called Tommy Atkins, mostly grown in Florida, and known in Spanish as petacón because of the big-bottomed shape) usually available in most grocery stores.

The yellow mangoes you’ll find in the U.S. are mostly Ataulfo mangoes and are very similar to Manila mangoes in taste and look, and both have very thin seeds, meaning you’ll get more mango flesh. (Manila are the yellow variety most commonly available in Mexico City that we’re used to eating when we’re there.) Both Ataulfo and Manila mangoes have sweet, creamy flesh that practically melts in your mouth and are not fibrous like the Tommy Atkins variety, which can be tough if not ripe or stringy due to the fibers. Ataulfo mangoes are in season from March to July; they should be yellow to yellow-orange in color with no black spots, and they’re perfectly ripe when the flesh gives a little (just like with a peach) and the skin starts to wrinkle just a bit….

Eating strawberries on the highway in Irapuato

2 · Feb 8, 2011 · 8 Comments

I can’t help but feel a little jealous. This past weekend my suegros and my cuñada took a road trip from Mexico City to visit Abuelita Ana in Aguascalientes. I’m jealous for two reasons: one obviously being that they spent time with abue, whom I absolutely adore, but two, that they stopped for strawberries in Irapuato on the way back to El D.F. yesterday.

One of my favorite things from our road trip to Aguascalientes this past summer for abue‘s 90th birthday was the quaint little strawberry stands alongside the carretera in Irapuato. It was my first time road-tripping anywhere more than a a few hours outside of Mexico City, and I absolutely loved being able to see so much of the countryside, passing through towns I had previously only ever read about or heard about in stories from family members….