Mexican strawberries and cream is a no-cook dessert sold in cups at street stands. Sliced strawberries are coated in a loose, sweet sauce whipped from cream and sweetened condensed milk. The sauce should coat the back of a spoon rather than become foamy. After a short rest, the berries release their juice and turn the sauce pink. It takes only a few minutes to prepare, and the flavor depends on ripe strawberries.
Wash the strawberries in cold water and dry them thoroughly with paper towels; wet berries will thin the sauce. Remove the stems, quarter the large berries, and halve the small ones. Set aside a few slices for garnish.
Whisk the cold cream, sweetened condensed milk, and vanillin together in a bowl. Stop when the sauce thickens slightly and coats the back of a spoon; if you keep whipping, the cream will become whipped cream and will not spread over the strawberries.
Add the strawberries to the sauce and gently fold with a spatula without crushing them; each slice should be coated. Cover the bowl and refrigerate.
Divide the dessert among four bowls or glasses, pouring the pink sauce from the bottom over the top as well. Arrange the reserved strawberry slices on top and serve cold.
After the strawberries are mixed into the sauce, refrigerate for half an hour so they can release their juices and turn it pink. The dessert becomes watery if it is not eaten the same day. Allergen: Contains milk and dairy products. Check packaged-product labels for other allergens.
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