Step-by-Step Instructions
1. Whip the Base
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In a mixing bowl, combine the cream and evaporated milk.
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Beat for about 2 minutes until lightly fluffy.
2. Add Condensed Milk
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Pour in the sweetened condensed milk.
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Continue mixing for 1 more minute.
3. Blend in Flavor & Cream Cheese
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Add the vanilla extract.
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Then add the cream cheese and beat until the mixture is completely smooth and lump-free.
4. Chill or Serve Immediately
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Use immediately to layer with strawberries, fill dessert cups, or frost cakes.
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Refrigerate for 30 minutes if you prefer a thicker texture.
Serving Ideas
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Layer with chopped strawberries for a classic creamy berry cup.
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Use as a filling for shortcakes, tres leches, or sponge rolls.
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Serve as a dip for fruit platters or cookies.
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Pipe into pastry shells, or dollop over waffles and pancakes.
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Tips & Variations
Want a firmer cream?
Add ½ cup whipped topping or beat in whipped heavy cream to hold shape better.
Want a twist?
Mix in melted white chocolate, strawberry puree, or lemon zest for extra flavor.
Dairy-free?
Use coconut cream, vegan condensed milk, and plant-based cream cheese.
FAQs
1. How long does it last?
Store covered in the fridge for up to 4 days. Stir before using again.
2. Can I freeze it?
Not recommended, as the texture may separate. Best made fresh or refrigerated only.
3. Can I use it as cake frosting?
Yes, but it’s best for refrigerated cakes or no-bake desserts, as it stays soft and creamy.
Final Thoughts
This Strawberry Cream is a quick and creamy dream — perfect for sweet cravings, dessert trays, or elegant layered cups. Once you try it with fresh berries, you’ll want to put it on everything!
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