Step-by-Step Instructions

1. Whip the Base

• In a mixing bowl, combine the cream and evaporated milk.

• Beat for about 2 minutes until lightly fluffy.

2. Add Condensed Milk

• Pour in the sweetened condensed milk.

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• Continue mixing for 1 more minute.

3. Blend in Flavor & Cream Cheese

• Add the vanilla extract.

• Then add the cream cheese and beat until the mixture is completely smooth and lump-free.

4. Chill or Serve Immediately

• 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

• Layer with chopped strawberries for a classic creamy berry cup.

• Use as a filling for shortcakes, tres leches, or sponge rolls.

• Serve as a dip for fruit platters or cookies.

• 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!