Prepare the Custard:
In a saucepan, heat half of the milk with the lemon peel and vanilla over medium heat, ensuring it doesn’t boil. Remove it from heat once warmed.
In a separate bowl, dissolve the flour in the remaining milk. In another bowl, whisk egg yolks and sugar together until light and creamy.
Mix the yolk mixture into the milk and flour blend, and let stand for about 5 minutes.
Gradually add the warm milk (removing the lemon peel), incorporate the butter, and cook over low heat. Stir constantly until the custard thickens. Set aside to cool.
Assemble the Dessert:
In individual glasses or a large serving dish, start by placing a layer of crushed vanilla cookies at the bottom.
Add a layer of cooled custard, followed by a layer of chopped strawberries.
Repeat the layers, finishing with chantilly cream on top and decorating with additional strawberries.
Chill and Serve:
Cover the assembled dessert and refrigerate for at least 3 hours to allow flavors to meld and the dessert to set.
