Strawberries and Cream Raspado (Shaved Ice) Recipe

If you’ve never tasted a Strawberries and Cream Raspado (Shaved Ice), you’re truly in for a sweet revelation. This traditional Mexican treat is more than just fancy snow cones — it’s a luscious symphony of creamy strawberry milk, homemade strawberry sauce, and delicately shaved ice all layered together to create pure summer happiness. Each spoonful is fragrant with ripe berries, impossibly creamy, and absolutely refreshing. Whether you’re cooling off on a hot day or looking to impress at your next gathering, this Strawberries and Cream Raspado (Shaved Ice) will have everyone begging for seconds.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity — each ingredient shines and plays a vital role in delivering a dessert that’s bright, creamy, and full of summer flavor. Don’t worry, you probably have most on hand, and each one turns the ordinary into something truly special.

• Real California Strawberry Drinkable Yogurt: Adds tang and a subtle strawberry flavor while making the cream mixture extra luscious.
• Real California Whole Milk: Makes the base silky and smooth — the richness really comes through in every layer.
• Real California Condensed Milk (14 oz can): The secret to velvety sweetness, plus a drizzle on top is pure magic.
• Real California Heavy Cream: Makes for an ultra-rich, creamy texture that’s irresistible in the final mix.
• Fresh Strawberries (16 oz + 32 oz): Bright, natural strawberry flavor shines in both the cream and the homemade strawberry sauce.
• Vanilla Extract (1 Tbsp): Gives lovely warmth and depth to the cream mixture.
• Salt (1 pinch): Just a little brings out the sweet, juicy strawberry notes.
• Sugar (1/3 cup + 1/4 cup): Ensures every bite is perfectly sweet, both in the creamy base and the vivid sauce.
• Ice (shaved, 1 bag): The canvas for all the creamy, fruity flavors; freshly shaved ice is key.
• Water (1/4 cup): Helps gently simmer the strawberry sauce without burning, creating the juiciest topping.

How to Make Strawberries and Cream Raspado (Shaved Ice)

Step 1: Blend the Creamy Strawberry Base

Start by gathering all your dairy ingredients and your fresh strawberries. In a blender, combine the drinkable strawberry yogurt, whole milk, condensed milk, heavy cream, 1/3 cup sugar, 16 ounces of fresh strawberries, vanilla extract, and a pinch of salt. Blitz everything until the mixture is silky smooth and vibrantly pink. Give it a little taste — you’re looking for sweet, creamy, and a deep strawberry flavor. Set aside in the fridge while you move on.

Step 2: Prepare the Strawberry Sauce

Now, make the luscious topping that takes this Strawberries and Cream Raspado (Shaved Ice) over the top! In a medium saucepan, toss in the remaining 32 ounces of fresh strawberries, 1/4 cup of water, and 1/4 cup of sugar. Simmer gently over medium-low heat, letting the berries soften and release their juices. Cook for 10 to 15 minutes, stirring occasionally, until you have a chunky, glossy sauce that smells like peak strawberry season. Let the sauce cool completely — it’ll thicken up even more as it sits.

Step 3: Shave the Ice

This step is pure fun! Right before assembling your raspado, shave your ice using a blender, food processor, or a manual ice shaver. You want snowy, fluffy ice that will soak up all the delicious strawberry cream. Work quickly so the ice doesn’t melt away.

Step 4: Start Assembling

Grab your favorite glasses or sundae cups. Spoon a generous tablespoon of the cooled strawberry sauce into the bottom of each cup. This little pool of sauce ensures every bite is as flavorful as the last.

Step 5: Add Ice and Cream

Scoop a mound of shaved ice into each glass, packing it gently. Pour your blended strawberry cream over the shaved ice, making sure to fully drench the ice so it soaks up all the sweet, creamy goodness. It’ll cascade through the layers, turning the ice a gorgeous shade of pink.

Step 6: Top with More Strawberry Sauce

Don’t be shy — add another layer of strawberry sauce right on top. For the final flourish, drizzle with a little extra condensed milk, just like your favorite raspado vendor. The result is a mountain of frosty, creamy, beautiful pink bliss!

Step 7: Serve and Enjoy

Hand out your Strawberries and Cream Raspado (Shaved Ice) with a spoon and a straw. The mixture of textures and flavors — icy, creamy, fruity — is what makes this treat completely irresistible. Dive in while the ice is at its frostiest!

How to Serve Strawberries and Cream Raspado (Shaved Ice)

Garnishes

For the finishing touch, you can sprinkle extra sliced strawberries, a sprig of fresh mint, or even a few tiny chocolate shavings for a subtle twist. If you want to go traditional, spoon even more condensed milk across the top — it’s a detail that makes every bite of Strawberries and Cream Raspado (Shaved Ice) rich and decadent.

Side Dishes

This dessert feels complete all on its own, but if you want to make it a party, serve alongside crispy Mexican cookies, buttery shortbread, or a platter of fresh fruit. The contrast of cool, creamy raspado with something crunchy is simply delightful.

Creative Ways to Present

Pour your Strawberries and Cream Raspado (Shaved Ice) into mason jars, tall parfait glasses, or even small paper cups for a festive street-market feel. For a special crowd, offer a toppings bar with whipped cream, colorful sprinkles, or toasted coconut for everyone to customize their own creation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (hard to believe!), keep the strawberry sauce and the creamy mixture in separate airtight containers in the fridge. The shaved ice is best made fresh, but you can store the base and sauce for up to three days so you’re always ready for a quick raspado fix.

Freezing

You can freeze the strawberry cream and sauce separately in airtight containers for about a month. Thaw them in the fridge overnight before assembling. Always make the shaved ice just before serving for the fluffiest texture.

Reheating

There’s no need to reheat anything here, but if the strawberry sauce thickens too much in the fridge, you can quickly warm it in the microwave for a few seconds until it’s syrupy again. Let it cool before layering into your Strawberries and Cream Raspado (Shaved Ice).

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work great in both the creamy base and the sauce; just thaw them first for easier blending and to help release their juices during cooking.

Can I make this dairy-free?

You can substitute plant-based milk, yogurt, and cream alternatives, plus dairy-free condensed milk. The flavor will be slightly different but still delicious — and the spirit of Strawberries and Cream Raspado (Shaved Ice) will live on!

What’s the best way to shave ice if I don’t have a machine?

A sturdy blender or food processor can do the trick! Pulse ice cubes until fluffy and snow-like. Alternatively, place ice in a strong zip-top bag and crush with a rolling pin for a more rustic texture.

How far ahead can I make this?

You can make the strawberry sauce and cream mixture up to three days in advance and store them separately in the fridge. Shave the ice and assemble the dessert right before serving for the best result.

Can I use a sweetener other than sugar?

Certainly! Try honey, agave, or your favorite sugar substitute, adjusting to taste. Just remember: the Strawberries and Cream Raspado (Shaved Ice) should be just sweet enough to sing, without overpowering the natural berries.

Final Thoughts

If you’re looking to capture that perfect balance of icy refreshment and creamy indulgence, you simply can’t beat Strawberries and Cream Raspado (Shaved Ice). It’s charmingly simple, absolutely beautiful, and a genuine treat to share. Give it a whirl — your next summer favorite awaits!

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