Fresas con Crema & Strawberry Shortcake

*I was very busy yesterday, happily preparing today's recipes.  I sliced, whipped and mixed.  I took photos of every step.  Actuall, I take multiple shots of each step in case one doesn't come out right.  Well, imagine my surprise (more like shock and horror) when I discovered that only 2 pics of the bunch were usable.  I promise to make these recipes again soon to take more pics and post them on here.  

 
I find strawberries simply irresistible.  One of our favorite ways to eat strawberries is Fresas con Crema (strawberrries with cream).  

Fresas con Crema is a popular dessert in Mexico, especially with pregnant women. Fresas con Crema is the pickles and ice cream of Mexico.  And much tastier!

Fresas con Crema
(Strawberries & Cream)

Ingredients:

• 2 pounds fresh strawberries, rinsed and sliced
• 1 cup Mexican Crema, very cold
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon

Directions:
In medium bowl, beat Mexican Crema for one minute, with an electric mixer on medium speed.  Add sugar and ground cinnamon.  Continue beating until Crema has thickened slightly.  Carefully stir in strawberry slices.  Spoon Fresas con Crema into individual bowls.  Sprinkle tops with ground cinnamon.  Enjoy!!!

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This is another one of my recipes that evolved once I moved to Mexico.  All you need is the ingredients listed above and a store-bought pound cake. Pound cake in Mexico is called Panque.

Mexican Strawberry Shortcake

Ingredients:

• 2 pounds fresh strawberries, rinsed and sliced
• 2/3 cup sugar, divided
• 1 cup Mexican Crema, very cold
• 1/4 teaspoon ground cinnamon
• Pound cake, sliced

Directions:

Place strawberry slices in a medium bowl.  Sprinkle 1/3 cup of the sugar over strawberries.  Mix together until well combined; set aside.

In a medium bowl, beat Mexican Crema for one minute, with an electric mixer on medium-high speed.  Add remaining 1/3 cup of sugar and ground cinnamon.  Continue beating until crema has thickened slightly.

To assemble the Shortcakes, place one slice of pound cake on a small plate.  Spoon 1/3 cup of sliced strawberries over pound cake.  Top with Mexican Crema.  Enjoy!!!

With Love,

Leslie Limon