This Carlota de Fresa is creamy, fruity, and so refreshing you almost forget how easy it is to make. Is perfect for hot days, family gatherings, or whenever you need a no-bake dessert that looks like you spent way more time on it.
What is Carlota?
Carlota de Fresas is a variation of the classic Mexican Carlota de Limón, a no-bake dessert made with layers of MarÃa cookies and a creamy filling.
While the traditional version gets its fresh, tangy flavor from lime juice, this recipe swaps the lime for fresh strawberries blended into the cream.
As it chills, the MarÃa cookies soften into tender, cake-like layers, creating a creamy, refreshing dessert that’s perfect for warm days, parties, and family gatherings.
Ingredients
- Fresh strawberries
- Maria cookies (galletas MarÃas)
- Evaporated milk
- Sweetened condensed milk
- Media crema (or plain yogurt)
- Fresh lime juice (just a little)
How to Make Carlota de Fresa
Here’s a quick look at how to make Carlota de Fresas. You’ll find the full recipe with exact measurements in the recipe card below.
1. Start by blending the creamy strawberry filling until it’s completely smooth. This sweet, fruity mixture is what brings the whole dessert together.
2. Now it’s time to build the layers! Arrange the MarÃa cookies, spread on the strawberry cream, and scatter some diced strawberries in between. Repeat until everything is used up.
3. Cover the dish and pop it in the refrigerator for at least 4 hours. During that time, the cookies soften and turn into tender, cake-like layers.
4. Once it’s nice and chilled, decorate the top with fresh strawberry slices, cut into squares, and serve cold.
Tips for the Best Strawberry Carlota
- If you can’t find MarÃa cookies, graham crackers, tea biscuits, or digestive biscuits are the best substitutes. They all soften nicely and hold the layers together.
- Use ripe, sweet strawberries for the best flavor and natural sweetness.
- Give the carlota at least 4 hours to chill. Overnight is even better because the cookies soften into tender, cake-like layers.
- Blend the filling until completely smooth so every layer is creamy.
- Don’t soak the cookies beforehand, they’ll soften naturally as the dessert chills.
- You can also use homemade evaporated milk and sweetened condensed milk if you don’t have the canned versions. Both work really well in this recipe and keep the same creamy texture.
Fun Variations
One of the best things about this recipe is how easy it is to customize.
- Use plain Greek yogurt instead of media crema for a slightly tangier filling.
- Swap the strawberries for raspberries, blueberries, or blackberries, or use a combination of berries if you can’t decide on just one.
- Add thin slices of banana between the layers for extra sweetness.
- Sprinkle chopped pecans or walnuts between the layers for a little crunch.
- Top with whipped cream before serving for an extra-special presentation.
Perfect for Parties and Potlucks
Carlota de Fresas is one of my favorite make-ahead desserts because it actually gets better as it chills. Just cover it well and keep it refrigerated until you’re ready to serve.
Since it feeds a crowd and travels well, it’s a great dessert for family gatherings, Cinco de Mayo potlucks, picnics, and holiday celebrations.
Once chilled, you can serve it directly from the dish. I used a beautiful Le Creuset baking dish, but any ceramic or glass baking dish works perfectly.
Store leftovers covered in the refrigerator for up to 3 days.
More Mexican Desserts to Try
If you love easy Mexican desserts made with fruit, here are a few more recipes I think you’ll enjoy. They’re simple to make and perfect for sharing.
I hope you enjoy this Carlota de Fresas as much as my family does. If you make this recipe, I’d love to know how it turned out!
Leave me a comment below and, if you enjoyed it, don’t forget to save it for later or share it with someone who loves easy Mexican desserts.
Video
Carlota de Fresa
Ingredients
- 1½ pounds fresh strawberries
- 2 packages MarÃa cookies
- 1 can evaporated milk (12 fl oz)
- 1 can sweetened condensed milk (14 oz)
- 1 can media crema, or 1 cup plain yogurt (7.6 oz)
- â…“ cup freshly squeezed lime juice (80ml)
Instructions
- Wash and hull the strawberries. Use about 1/3 of the strawberries for the cream. Dice the remaining 2/3 for layering, reserving a few slices from them to decorate the top.
- Add the evaporated milk, condensed milk, media crema (or yogurt), lime juice, and the 1/3 of the strawberries to a blender. Blend until completely smooth.
- Spread a thin layer of the strawberry cream in the bottom of a 9×13-inch baking dish.
- Arrange a layer of MarÃa cookies over the cream. Spoon enough strawberry cream over the cookies to cover them, then scatter a layer of diced strawberries on top.
- Repeat the layers of cookies, strawberry cream, and diced strawberries until all the ingredients have been used, finishing with a layer of cream.
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Decorate with the reserved sliced strawberries, then slice and serve cold.
Notes
- If MarÃa cookies aren’t available, graham crackers are the closest substitute and work beautifully in this recipe.
- Don’t skip the lime juice, it balances the sweetness and enhances the strawberry flavor.
- Let it chill at least 4 hours, but overnight is best for a firmer, sliceable texture.
- Don’t add too much cream per layer or the dessert may become too soft.
- Leftovers can be stored covered in the refrigerator for up to 3 days.