Step 1: Gently wash the fresh strawberries under cool running water, then pat them completely dry. Remove the green hulls using a paring knife or strawberry huller.
Step 2: Slice the hulled strawberries into bite-sized pieces (halves, quarters, or smaller, as preferred) and place them in a medium-sized mixing bowl.
Step 3: In a separate large mixing bowl, pour in the very cold heavy whipping cream. For best results, chill the bowl and whisk attachment (if using an electric mixer) in the freezer for 10-15 minutes prior.
Step 4: Using an electric mixer on medium-high speed, whip the heavy cream until soft peaks form. Do not over-whip at this stage.
Step 5: Reduce the mixer speed to low. Gradually pour in the entire can of sweetened condensed milk while the mixer is running. Continue to mix on low speed until the condensed milk is fully incorporated and the cream mixture is smooth, luscious, and forms firm peaks. Taste and adjust sweetness if desired.
Step 6: Gently fold the prepared cream mixture into the bowl with the sliced strawberries using a spatula. Ensure all strawberries are coated without deflating the whipped cream. Be careful not to stir too vigorously.
Step 7: Cover the bowl with plastic wrap and refrigerate the fresas con crema for at least 30 minutes, or preferably 1-2 hours, before serving. This allows the flavors to meld and the cream to set slightly for optimal taste and texture.