Strawberries and Cream, Baja Style
Here in Pescadero, strawberries aren’t just a fruit — they’re part of the culture. Farming strawberries is steeped deep in the traditions of this region, and if you’ve ever looked closely at a package of strawberries in the U.S., chances are it may have come from right here. At Topia, we’re lucky to enjoy strawberries grown in our own huerta, and nothing says Baja summer quite like turning them into a creamy, refreshing treat.
But this isn’t the strawberries-and-whipped-cream dessert you might be used to in the States. Ours is creamier, almost like a fruit salad dressed in rich, tangy sweetness. The cream doesn’t sit on top — it wraps around the fruit, coating each bite.
We’re sharing two versions here: the classic, made with Mexican crema, and a smaller-batch vegan version made with a silky cashew–tofu base. Both are simple, fresh, and delicious — a true Baja favorite.
🍓 Strawberries with Cream (Classic) - Servings: 8-10
Ingredients
• 3 pounds fresh strawberries, washed, hulled, and patted dry
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 2 cups Mexican crema (or substitute: mix equal parts sour cream and heavy cream)
• 4 tablespoons Persian lime juice (about 1 large lime)
• 1 tablespoon chia seeds (add more if you prefer a thicker texture)
• ½ cup toasted shredded coconut (unsweetened preferred, sweetened optional)
• Fresh mint, for garnish (optional)
Preparation
1. In a medium bowl, combine evaporated milk, condensed milk, and crema. Add lime juice and whisk until smooth and creamy. Stir in chia seeds. Cover and refrigerate for 1 hour so the mixture thickens and chills.
2. Cut strawberries into quarters and set aside.
3. Add strawberries to the chilled cream mixture and stir until evenly coated. The dressing should be creamy and pourable, coating the fruit like a rich sauce.
4. Spoon into bowls. Garnish with toasted coconut and a mint leaf. Serve cold.
🌱 Vegan Strawberries with Cream - Servings: 4–6
This version swaps dairy for a silky cashew–tofu cream. It’s made in smaller batches and serves 4–6, perfect for when you want something lighter but just as indulgent.
Ingredients
• 1 pound fresh strawberries, washed, hulled, and patted dry
• 10 ounces extra firm tofu (1 standard package)
• 4 tablespoons Persian lime juice (about 1 large lime)
• ⅓ cup pure maple syrup
• ¼ cup unsweetened almond milk (sweetened may be used, but will make the dessert sweeter)
• 1 cup raw cashews, quick-soaked in room-temperature water for 20 minutes, drained and rinsed well
• 1 tablespoon chia seeds (add more if you prefer a thicker texture)
• ½ cup toasted shredded coconut (unsweetened preferred, sweetened optional)
• Fresh mint, for garnish (optional)
Preparation
1. Quick-soak the cashews in room-temperature water for 20 minutes. Drain and rinse well.
2. In a blender, combine tofu, lime juice, maple syrup, almond milk, and soaked cashews. Blend until completely smooth and silky, like a cream. Stir in chia seeds. Cover and refrigerate for 30–60 minutes so the mixture thickens and chills.
3. Cut strawberries into quarters and set aside.
4. Add strawberries to the chilled vegan cream and stir to combine. The mixture should be smooth, pourable, and creamy — like a dressing for the fruit.
5. Spoon into bowls. Garnish with toasted coconut and a mint leaf. Serve cold.
