Ana Maria Strawberries

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  • 1 lb 2 oz strawberries, washed, stems removed chopped
  • 1/2 cup all-purpose flour or 1/4 cup cornstarch
  • 1/2 cup amaretto, cointreau, anisette or another liquor of your choice (you can skip it)
  • 2 eggs
  • 1 cup powdered sugar, sugar glass or icing sugar, divided into 2 equal parts
  • 2 cup whole milk

For the Chantilly cream

  • 6.7 fl oz (4/5 cup) milk cream, refrigerated overnight
  • 3 heaping tbsp powdered sugar, sugar glass or icing sugar, you can use more or less as you like


Mix the strawberries with half of the powdered sugar and the liquor. Mix well and allow to set in the fridge.
Mix thoroughly the other half of powdered sugar with the flour (or cornstarch) and eggs. Set aside.
Put the milk in a medium pot over low heat until it comes to a boil.
Add some hot milk (about 1/4 cup) to the egg mixture, whip vigorously with a hand mixer to incorporate, add a little more milk and beat again. Add this mixture to the pot with the remaining milk and heat over low heat, stirring constantly until is comes to a boil.
Remove immediately from the heat and beat a little more so it cools. Allow to cool at room temperature.
Whip the cream and powdered sugar with an electric mixer until it thickens and becomes Chantilly cream. Set aside.
Mix well the strawberries (and their juice) with the milk mixture. Fill 2/3 of a cup with this mixture.
Finish filling the cup with Chantilly cream and enjoy!


Recipe by: @minigourmet