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Carlota de fresa Mexican strawberry icebox cake made with Maria cookies and fresh strawberries.
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Carlota de Fresa (Mexican Strawberry Icebox Cake)

Carlota de Fresa is a classic Mexican strawberry icebox cake made with Maria cookies, condensed milk, evaporated milk, and fresh strawberries. This easy no-bake dessert is creamy, fruity, and perfect for warm days.
Prep Time20 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Mexican
Diet: Vegetarian
Servings: 9 servings
Calories: 175kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

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.
    A blender pitcher filled with pink strawberry cream to make Carlota de Fresa, marked with measurements up to 64 ounces. A wooden spoon rests inside, and fresh strawberries are visible on a cutting board in the background.

Prepare the dish:

  • Spread a small amount of the strawberry cream mixture on the bottom of an 8x8 inch dish. This helps keep the Maria cookies in place.
    Nancy Lopez pours a pink carlota de fresa cream mixture from a blender into a glass baking dish. Surrounding the dish are stacked Maria cookies, an opened package, a pig-shaped spoon, and a floral napkin on a light surface.

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.
    A person places round cookies in a glass baking dish lined with parchment paper, preparing a Mexican strawberry icebox cake. More cookies, a cloth napkin, and a blender with a pink mixture are on the countertop nearby.

Add the strawberry cream:

  • Pour a portion of the strawberry mixture over the cookies and gently spread is so the cookies are evenly coated
    A blender cup pours pink cream over a layer of round cookies in a glass dish. More cookies and a foil wrapper are nearby on a light countertop, with colorful napkins and a pig-shaped timer in the scene.

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.
    Nancy Lopez spreads a creamy pink mixture over layered cookies in a glass dish, preparing a classic Carlota de Fresa—an irresistible Mexican strawberry no-bake cake—amidst a cloth napkin, covered dish, and pink pig-shaped timer on the kitchen counter.

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.
    A glass square dish filled with light pink Mexican strawberry carlota sits on a light surface, and covered with plastic wrap ready to be refrigerated.

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.)
    A hand places sliced strawberries on top of a Mexican Strawberry Carlota, a no-bake icebox cake, in a glass dish. Nearby are a cutting board with chopped strawberries, a lime, mint stems, crumbled cookies, and a white plate on a light surface.

Slice and serve:

  • Once chilled and decorated, slice the carlota into squares and serve cold.
    A glass baking dish holds a Mexican Strawberry Carlota, a no-bake icebox cake topped with chopped strawberries and mint. A slice is served on a white plate with a spoon, while lime and nuts rest nearby on the light pink background.

Video

Nutrition

Calories: 175kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 82mg | Potassium: 333mg | Fiber: 1g | Sugar: 24g | Vitamin A: 188IU | Vitamin C: 38mg | Calcium: 199mg | Iron: 0.4mg
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