I N S T R U C T I O N S
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.

Stir the masa harina into the water to dissolve; strain though sieve.  In a 2-quart saucepan, heat the masa mixture, milk and canela stick.  Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries.  Continue to cook for 5 minutes, stirring continuously.  Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.  Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.