Carlota de Fresa (Strawberry Icebox Cake)

Carlota de Fresa is a refreshing Mexican no-bake dessert made by layering a strawberry cream mixture with crisp María cookies. Similar to an icebox cake, it’s chilled until set, resulting in a creamy, fruity, and light treat that’s perfect for warm weather or festive occasions. With a few simple ingredients and no oven required, this dessert is as easy as it is delicious.

Why You’ll Love This Recipe

• No-bake and easy to assemble
• Creamy, fruity, and perfect for spring or summer
• Uses simple, accessible ingredients
• Kid-friendly and great for parties
• A beautiful, chilled dessert that slices like a cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries
• Sweetened condensed milk
• Evaporated milk
• Cream cheese (softened)
• Fresh lemon juice
• María cookies (or graham crackers)
• Optional: strawberry jam, chopped strawberries for topping

Directions

1. Prepare the cream: In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, lemon juice, and a cup of chopped strawberries. Blend until smooth and creamy.
2. Layer the dessert: In a round or rectangular dish, start with a layer of María cookies. Pour some of the strawberry cream mixture on top, spreading evenly. Repeat layers of cookies and cream until all ingredients are used, finishing with cream on top.
3. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
4. Serve: Top with fresh strawberries or a drizzle of strawberry jam before slicing and serving chilled.

Servings and Timing

• Servings: 8–10
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Variations

• Tropical Carlota: Use mango or pineapple instead of strawberries
• Berry Mix: Add blueberries or raspberries to the layers
• Lighter Version: Use low-fat cream cheese and milk alternatives
• Gelatin Layer: Add a thin strawberry gelatin layer on top for a decorative finish
• Chocolate Strawberry: Drizzle with chocolate sauce before serving

Storage/Reheating

• Storage: Store in the refrigerator, tightly covered, for up to 4 days
• Freezing: Not recommended, as it may affect the creamy texture
• Reheating: Not applicable—this is a chilled dessert

FAQs

What is Carlota de Fresa?

Carlota de Fresa is a no-bake Mexican dessert made by layering strawberry cream with cookies, then chilling until set.

Can I use frozen strawberries?

Yes, just thaw and drain them before blending to avoid excess water.

Can I substitute the cookies?

Yes, graham crackers, ladyfingers, or digestive biscuits work well too.

Does it need to be chilled overnight?

Overnight chilling gives the best texture, but 4 hours minimum is sufficient.

What kind of dish should I use?

A glass or ceramic dish (round or rectangular) works well to showcase the layers.

Is the lemon juice necessary?

Yes, it helps thicken the cream mixture and balances the sweetness.

Can I add fresh fruit between the layers?

Absolutely! Thinly sliced strawberries or mixed berries add a fresh bite.

How firm should it be?

It should hold its shape when sliced, similar to cheesecake or icebox cake.

Can I make it ahead?

Yes, it’s ideal to prepare the day before serving.

Is it kid-friendly?

Definitely. It’s sweet, creamy, and has a fruity flavor kids love.

Conclusion

Carlota de Fresa is a light, fruity, and delightfully creamy dessert that comes together in minutes and makes a stunning addition to any meal. With its layers of cookies and strawberry cream, it’s a perfect no-bake option for hot days, celebrations, or anytime you want a simple yet elegant sweet. Try it once, and it might just become your go-to dessert!

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