Gelatina de fresas is the perfect Mexican dessert for any occasion! Whether you’re making it for a family gathering, a birthday party, or just because you’re craving something sweet and nostalgic, this strawberry Mexican jello is sure to be a hit.
If there’s one dessert that instantly takes me back to childhood, it’s gelatina de fresas. The way it jiggles on the spoon, the fresh strawberry flavor, the way it melts in your mouth with that perfect balance of sweetness. It’s pure nostalgia.
Growing up, there was always some kind of Mexican strawberry jello with milk at family gatherings.
Sometimes it was a simple fruity gelatina served in tiny plastic cups, other times it was a fancier layered version with creamy milk and fresh strawberries—kind of like a softer, more delicate cousin of gelatina de mosaico.
So here let me show you how we make gelatina de fresas in Mexico!
How To Make Gelatina de Fresas
Start by washing your strawberries really well. Remove the green tops and chop them into small pieces. You’ll need 2 cups total, but we’ll use them in two different steps.
Now, grab ¾ cup of water and sprinkle in the unflavored gelatin (whether you’re using powdered or sheets). Give it a little stir so it absorbs the liquid. Set that aside while we work on the first layer.
In a saucepan, heat 1 cup of water until it comes to a boil, then turn off the heat.
Add your strawberry-flavored gelatin and stir, making sure everything dissolves. Now, pour in 1 cup of cold water and mix well.
Carefully pour this mixture into your mold. Let it cool at room temperature—just until it’s no longer hot, but still liquid.
If you get impatient and stick it in the fridge too soon, the top can set too quickly, making it tricky for the strawberries to blend in nicely.
Now, grab 1 cup of the chopped strawberries and gently drop them into the jello, spreading them out so each slice will have a nice pop of fruit.
Pop the mold into the fridge and let it chill for about 20-25 minutes, just enough so it starts setting but isn’t fully firm.
While the first layer is chilling, let’s move on to the creamy part! Take the remaining 1 cup of strawberries and toss them in a saucepan with ½ cup of sugar and ½ cup of water.
Let them simmer for about 5 minutes, just enough for them to soften and release all their sweet, juicy flavor.
Once they’re nice and soft, transfer them to a blender and blend until silky smooth.
Pour the mixture into a cup and let it cool completely—otherwise, if you add the milk too soon, you might end up with a weird, curdled texture. (Trust me, I’ve made that mistake before!)
When it’s cool, stir in 1 cup of milk and mix well.
Remember that unflavored gelatin we set aside? Time to melt it! You can either pop it in the microwave for a few seconds or use a hot water bath to gently dissolve it.
Stir it into your strawberry milk mixture until everything is well combined.
Now, grab your mold from the fridge and slowly pour the creamy strawberry mixture over the first layer.
If you rush this step, you might create little holes where the layers mix. Not a disaster, but if you want those clean, defined layers, pour carefully!
Let the gelatina de fresas set in the fridge for at least 4 hours, but if you can, leave it overnight for the best texture.
When it’s fully set, unmold it by dipping the bottom of the mold in warm water for a few seconds, this helps release it cleanly. Serve it up with whipped cream and fresh strawberries for that extra-special touch.
And there you have it! A gorgeous Mexican strawberry milk jello that’s creamy, fruity, and the perfect balance of jiggly and smooth. Hope you love it as much as I do!
Storing Tips & Tricks
If you somehow manage to have leftovers (which, let’s be honest, doesn’t happen often in my house), you can store this gelatina de fresas in the fridge for up to five days.
That means you can totally make it ahead if you’re planning a party, or if you just want to treat yourself all week long.
But here’s the thing: gelatin loves to soak up fridge smells, and trust me, strawberry jello with a hint of last night’s garlic pasta is not what you want.
So, cover it well! If your mold has a lid, perfect. If not, a snug layer of cling film will do the trick. Just make sure it’s sealed tight so your beautiful gelatina stays fresh and delicious.
And before you ask—no, freezing is not an option. I know it’s tempting to try and make it last longer, but frozen gelatin turns into a weird, watery mess when thawed. (I learned this the hard way once, and let’s just say…never again.) So, keep it in the fridge and enjoy it while it lasts!
Watch How To Make Mexican Strawberry Jello
More Sweet Treats to Try
Thank you for trying this recipe! If you loved this gelatina de fresas dessert and you’re looking for more inspiration, don’t forget to check out my Pinterest!
Gelatina De Fresas
Equipment
- 1 silicon gelatin pan for about 6 cups gelatin
Ingredients
- 2 cups strawberries (divided)
- 1-3 oz package strawberry flavored gelatin
- 2 Tbsp unflavored gelatin (or 6 sheets)
- ½ cup sugar
- 1 cup milk
- 3 ¼ cups water (divided)
Instructions
- Wash the strawberries, remove the tops, and chop them into small pieces. You’ll need 2 cups, divided.
- In a small bowl, mix ¾ cup of water with the unflavored gelatin and let it sit while you prepare the first layer.
- Heat 1 cup of water in a saucepan until it boils, then turn off the heat. Stir in the strawberry-flavored gelatin until dissolved, then add 1 cup of cold water and mix well. Pour into a mold and let it cool slightly once it’s no longer hot but still liquid.
- Add 1 cup of chopped strawberries, spreading them evenly. Refrigerate for 20 to 25 minutes until it starts to set.
- Meanwhile, place the remaining 1 cup of strawberries in a saucepan with ½ cup of sugar and ½ cup of water. Simmer for 5 minutes until softened, then blend until smooth. Let it cool completely, then stir in 1 cup of milk.
- Melt the hydrated gelatin in the microwave or using a bain-marie, then combine it with the strawberry milk mixture.
- Carefully pour the strawberry mixture over the first layer and refrigerate for at least 4 hours or overnight until fully set.
- To unmold, dip the bottom of the mold in warm water for a few seconds. Slice and serve with whipped cream and fresh strawberries if you like.
Notes
- Make sure the milk and strawberries mixture are at room temperature before mixing, to prevent the mixture from curdling.
- Make sure the first layer of strawberry jello is just set to the point it won’t mix with the milk mixture, don’t allow it to set completely or the milk jello will slip off when you unmold it.
I always had Mexican strawberry jello on my birthday back then! I tried making them myself last time and they didn’t turn out good. I followed your recipe this time and making sure the strawberry and milk are in room temperature before mixing them made it so much better! My kids loved it!