Strawberries and Cream (Mexican Fresas con Crema)

2 cups sour cream

1/2 cup evaporated milk*

3/4 cup sweetened condensed milk**

1 teaspoon pure vanilla extract

1 lb fresh strawberries

Optional toppings: cinnamon powder, chopped nuts, granola, whipped cream
In a large bowl, whisk together sour cream, evaporated milk, sweetened condensed milk and vanilla until well blended and no lumps remain. Place in refrigerator until ready to use.

Remove tops from strawberries and cut strawberries into bite sized pieces.

Spoon strawberries into 5 cups or bowls. Pour sweet cream over berries and serve with a spoon.

Store leftover cream base, tightly covered, in refrigerator for 1 week.


*Evaporated milk substitute: whole milk, heavy cream or half-and-half.

**Sweetened condensed milk substitute: ½ cup granulated sugar. If using sugar, you may want to add additional evaporated milk (or milk of choice) to thin out the cream.

Enjoy !!