Atole de Fresa



Serving size

1/4 recipe
60 minutes
Atole de Fresa


1 1/2 lb Strawberries (hulled and quartered)
2 cup Water
2 1/2 cup 2% milk
2 Tbsp Piloncillo (brown sugar may be used as a substitute)
1/2 cup Corn flour, masa, enriched, white (masa harina)
1 tsp. Vanilla extract
1 stick cinnamon stick
1/8 tsp. Salt


Gather all ingredients and equipment.

Place the hulled and quartered strawberries in a small pot with the water and piloncillo. Cook over medium heat for about 10-15 minutes, or until soft and jammy. Place strawberry mixture into blender and blend until smooth.

Heat the milk and cinnamon stick in a small pot over medium heat, taking care not to burn the milk.

Add the corn flour/masa harina to the milk, whisking vigorously to avoid lumps. Strain the strawberry mixture through a fine mesh strainer into the pot.

Bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, for about 30 minutes or until the mixture coats the back of a spoon. Remove the cinnamon stick and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the masa harina (cornmeal) is gluten-free.


This is a low sodium recipe.

"It hadn't been easy to fit into the suitcase the day the three of them made their First Communion. The veil, the prayerbook, the photo taken outside the church all fit in pretty well, but not the taste of the tamales and atole Nacha had made, which they had eaten afterward with their friends and families."

Laura Esquivel, Like Water for Chocolate