Fresh Strawberries — 600-700 g
Condensed milk — 1 can (380 g)
Lemon juice — 50-60 grams (about 1/2 of the lemon)
Cream chantilly (ready, or whip chilled heavy cream) — 200 g
Chocolate cookies — 8 pcs. (80-100 g)
Butter — 1 tbsp. l. (20g)
1. Wash the strawberries, peel, slice (leave some berries for decoration) and mash in a bowl with a fork. Squeeze the juice from the lemon.
2. Mix the strawberries with condensed milk, lemon juice and about two cups of whipped cream (the cream of the leave for decoration). Pour into a rectangular shape, covered with foil.
3. Chop the biscuits and mix with melted butter and place on top of creamy strawberry weight. Lightly press down a layer of biscuits. Cover and place in the freezer for at least 6 hours.
4. Remove the dessert from the mold, turning on a plate. Remove the foil. On top decorate with whipped cream and strawberries.