Carlota de Fresa (Mexican Strawberry Icebox Cake)
Carlota de fresa is a classic Mexican no-bake dessert made with layers of Maria cookies, a creamy sweetened milk mixture made with evaporated milk and condensed milk, vanilla, and fresh strawberries. As the dessert chills in the refrigerator, the cookies soften and absorb the cream, creating soft, delicate cake-like layers.
In many Mexican homes, carlota is one of those easy desserts that often shows up at family gatherings because it requires no oven and very few ingredients.
This strawberry version is inspired by the traditional carlota de limón, using the same mixture of evaporated milk, condensed milk, and fresh lime juice that naturally thickens the cream. Fresh strawberries are blended into the filling to give it a sweet fruity flavor, with extra berries added on top for decoration.
Carlota is a beloved Mexican icebox cake that can be made in many flavors. The most traditional version is carlota de limón, a classic Mexican lime icebox cake, but fruit variations like this strawberry version are also very popular.
What is Carlota de Fresa?
Carlota de fresa is a Mexican no-bake dessert made with Maria cookies, a creamy mixture of evaporated milk, condensed milk, fresh lime juice, and blended fresh strawberries. The dessert is assembled in layers and chilled until the cookies soften into cake-like layers, creating a cool strawberry icebox cake.
Recipe at a Glance
- What it is: Carlota de fresa is a traditional Mexican no-bake icebox cake made with Maria cookies and a creamy strawberry filling.
- Cuisine: Mexican
- Dessert Type: Icebox cake or refrigerator dessert
- Difficulty: Easy
- Key Ingredients: Maria cookies, strawberries, evaporated milk, condensed milk, lime juice
- Flavor: Creamy, light, sweet, and fresh strawberry flavor
- Best For: Warm weather desserts, family gatherings, and make-ahead treats
🍓Why You’ll Love This Carlota de Fresa Recipe
- No oven required. This classic Mexican icebox cake comes together without baking, which makes it perfect for warm days when you want dessert but don’t want to turn on the oven.
- Made with simple, affordable ingredients. Maria cookies, evaporated milk, condensed milk, lime juice, and fresh strawberries create a creamy dessert that is both easy to make and budget-friendly.
- Cool, creamy, and fruity. Blended strawberries give the filling a fresh strawberry flavor while the cookies soften into delicate cake-like layers as the dessert chills.
- Perfect for gatherings. Carlota is easy to prepare ahead of time, which makes it a great dessert for family meals, parties, and celebrations.
A Beloved Mexican No-Bake Dessert
Carlota is a much-loved dessert across Mexico and is often described as a Mexican icebox cake in English. It is made by layering Maria cookies with a creamy filling and then chilling the dessert until the cookies soften into tender, cake-like layers.
Even though I grew up eating many traditional Mexican desserts, carlota was something I discovered later in life after moving back to Mexico. It quickly became one of my favorite no-bake Mexican desserts because it is simple to make and always a hit at gatherings.
The most traditional version is carlota de limón, but fruit variations like this carlota de fresa are also very popular, especially when strawberries are in season.
Because it is chilled instead of baked, carlota is especially popular during warm weather when a cool dessert is welcome.
Ingredients
Below are the ingredients used to make this carlota de fresa. Each one plays an important role in creating the creamy filling and the classic cake-like layers that form as the dessert chills.
Evaporated milk: Adds richness and body to the filling while keeping it smooth and creamy.
Sweetened condensed milk: Provides sweetness and helps create the thick, creamy base for the dessert.
Fresh lime juice: The lime juice reacts with the milk mixture and naturally thickens the filling, which helps the dessert set as it chills.
Fresh strawberries: Some of the strawberries are blended into the creamy mixture to give the filling a fresh strawberry flavor, while a few are reserved for decorating the top of the dessert.
Vanilla extract: Adds a subtle warmth and depth of flavor to the creamy filling.
Maria cookies: These lightly sweet, crisp cookies are traditionally used to make carlotas and many other Mexican desserts with Maria cookies. As the dessert chills, they soften and absorb the creamy filling, creating delicate cake-like layers.
Mint leaves (optional): Fresh mint adds a bright pop of color and a refreshing touch when serving.
Extra strawberries for decorating: A few of the prettiest strawberries are placed on top of the dessert for a simple and beautiful presentation.
Ingredient Tips
For the best flavor, choose ripe, sweet strawberries that are bright red and fragrant. If you are in the United States, Maria cookies are usually easy to find in the international aisle of many grocery stores or at Latin markets. They are the traditional cookie used for making carlotas because they soften beautifully when layered with the creamy filling.
How to Make Carlota de Fresa
- Blend the filling:
Blend the evaporated milk, condensed milk, lime juice, vanilla, and strawberries until completely smooth. - Prepare the dish:
Spread a small amount of the strawberry cream in the bottom of an 8×8-inch dish. - Add a layer of Maria cookies:
Arrange a single layer of Maria cookies over the cream. - Add the strawberry cream:
Pour some of the strawberry mixture over the cookies and spread gently. - Repeat the layers:
Continue layering cookies and strawberry cream until everything is used. - Chill the dessert:
Refrigerate for at least 2 hours, or overnight, so the cookies soften and the dessert sets. - Decorate:
Top with fresh strawberries and mint if desired. - Slice and serve:
Cut into squares and serve cold.
Nancy’s Expert Tips
• Use ripe, sweet strawberries.
Choose strawberries that are bright red and fragrant. Ripe berries will give the filling better flavor and color.
• Blend the mixture completely smooth.
Blending the strawberries with the milk mixture until smooth creates a creamier texture and helps the filling set evenly. Use low speed so to prevent too much air from being incorporated into the mixture.
• Don’t add too many strawberries.
Too many strawberries can add extra moisture and make the filling too thin. The amount used in this recipe keeps the dessert creamy while still giving it fresh strawberry flavor.
• Use Maria cookies for the best texture.
Maria cookies are the traditional cookie used for making carlotas. Because they are dry and lightly sweet, they absorb the creamy filling perfectly and soften into delicate cake-like layers.
• Chill the dessert long enough.
Let the carlota chill for at least two hours, or overnight if possible. This allows the cookies to fully soften and helps the dessert slice cleanly. For the cleanest slices, chilling overnight works best.
• Use a Warm Knife for Clean Slices
For the neatest slices, run a sharp knife under warm water, wipe it dry, and then cut the carlota. The gentle heat helps the knife glide through the creamy layers and softened Maria cookies without dragging or tearing the dessert. Wipe the knife clean between cuts for the best presentation.
How to Serve Carlota de Fresa
Carlota de fresa is best served well chilled straight from the refrigerator. Once the dessert has fully set, slice it into squares and you can garnish each piece with additional fresh strawberries and a small sprig of mint for a simple but beautiful presentation.
Because it is cool and creamy, this Mexican strawberry icebox cake is especially nice to serve during warm weather. It is a great dessert for family meals, birthdays, potlucks, and summer fiestas and gatherings when you want something sweet without turning on the oven.
If you enjoy strawberry desserts, you may also like my fresas con crema, available in both a classic version and a dairy-free fresas con crema variation. For another fruit-filled favorite, biónicos are a popular Mexican fruit bowl topped with crema, granola, and honey. And if you’re looking for something a little different, these strawberry tamales are a sweet treat that’s especially popular during holidays and celebrations.
Serve in Individual Jars
For a fun presentation, you can also assemble the carlota in small glass jars instead of a baking dish. Individual servings are perfect for parties, gatherings, or when you want an easy make-ahead dessert.
Simply layer the Maria cookies and strawberry cream inside the jars the same way you would in a dish, then chill until set.
How to Store Carlota de Fresa
Store leftover carlota tightly covered in the refrigerator for up to 3 to 4 days. Keeping it covered helps prevent the carlota from absorbing other odors in the fridge.
Because this dessert is served chilled, simply slice and serve it directly from the refrigerator when you’re ready to eat.
If needed, carlota can be frozen for up to 1 month. You can serve it frozen or let it thaw in the refrigerator for several hours before serving so the creamy texture returns.
Frequently Asked Questions
What is Carlota de Fresa?
Carlota de fresa is a Mexican no-bake dessert made by layering Maria cookies with a creamy filling made of condensed milk, evaporated milk, lime juice, and blended strawberries. As the dessert chills in the fridge, the cookies soften and create tender cake-like layers, similar to an icebox cake.
Why does lime juice thicken the filling?
Lime juice naturally reacts with the condensed milk and evaporated milk, causing the mixture to thicken without needing gelatin or baking. This reaction helps the filling set as the dessert chills in the fridge.
Do the Maria cookies need to be dipped in milk first?
No. The cookies are placed dry directly into the dish and then covered with the sweet strawberry cream mixture. As the dessert chills, the cookies absorb the liquid and soften into the delicate cake-like texture.
Can I make Carlota de Fresa ahead of time?
Yes. Carlota is actually best made several hours ahead or the night before serving. The extra chilling time allows the cookies to soften and helps the dessert slice more cleanly.
Can Carlota de Fresa be frozen?
Yes. Carlota can be frozen for up to one month if tightly covered. Serve frozen or let it thaw in the refrigerator before serving so the creamy texture returns.
What cookies are used to make Carlota?
Traditional carlotas are made with Maria cookies. They are lightly sweet biscuits that are very popular in Mexico and across Latin America. Their crispness is perfect for layering with the creamy filling, which softens them into the ideal cake-like texture.
Gracias
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Carlota de Fresa (Mexican Strawberry Icebox Cake)
Video
Ingredients
- 12 oz evaporated milk
- 10 oz sweetened condensed milk
- ½ cup fresh lime juice
- 1 Teaspoon vanilla extract
- 1 lb. fresh strawberries green removed and roughly chopped
- 4 medium strawberries for decorating pick the prettiest
- few Mint leaves for decorating and optional
- 1.5 to 2 packs Maria Cookies
Instructions
Blend the filling:
- Place the evaporated milk, sweetened condensed milk, fresh lime juice, vanilla extract, and roughly chopped strawberries in a blender. Blend on low until completely smooth and the mixture turns light pink color.
Prepare the dish:
- Spread a small amount of the strawberry cream mixture on the bottom of an 8×8 inch dish. This helps keep the Maria cookies in place.
Add a layer of Maria cookies:
- Arrange a single layer of Maria cookies over the cream mixture, covering the bottom of the dish as evenly as possible.
Add the strawberry cream:
- Pour a portion of the strawberry mixture over the cookies and gently spread is so the cookies are evenly coated
Repeat the layers:
- Continue layering Maria cookies and strawberry cream until all the mixture is used, finishing with a layer of cream on top. Only create 4 to 5 layers for the best texture.
Chill the dessert:
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight if possible. This allows the cookies to soften and absorb the creamy sauce.
Decorate the top:
- Arrange the reserved strawberries on top of the dessert and add a few mint leaves if desired. (I sliced one strawberry and the other 3 I finely chopped.)
Slice and serve:
- Once chilled and decorated, slice the carlota into squares and serve cold.
Nutrition
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
