Strawberry quark in the Thermomix® only works well when you split the strawberries correctly. We blend 100 g for colour and flavour, then fold in the remaining 400 g with the spatula. That keeps the mixture creamy and pink rather than watery and grey.
We have been making this recipe every strawberry season for years, at least three times a week. We know from experience: if you blend all the strawberries, the quark turns thin and loses its structure after 20 minutes. The split-blend method keeps the balance between flavour and texture.
Quick Strawberry Quark with the Thermomix®
Ingredients 0 / 5 ✓
- 500 g strawberries
- 50 g sugar
- 1 vanilla pod
- 500 g quark (40 % fat)
- 100 g double cream
Instructions 0 / 3
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1
Prepare the strawberries.
Wash the strawberries, quarter them and remove the hulls.
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2
Make vanilla sugar.
Add the sugar and vanilla pod to the mixing bowl and pulverise for 10 sec / speed 10.
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3
Blend the ingredients.
Add 100 g of the strawberries, the quark and the double cream to the mixing bowl and blend for 10 sec / speed 8. Fold in the remaining strawberries with the spatula and serve immediately.
Tip: If your strawberries are sweet enough, you can reduce the sugar or leave it out altogether.
Video
Nutrition per serving
Why blend 100 g and fold in 400 g
The blended portion breaks down completely. Speed 8 destroys the cell structure, juice is released, and the quark takes on colour and strawberry aroma. But too many blended strawberries makes the mixture runny. The 100 g is the threshold at which the quark and cream can still absorb the moisture.
The folded-in pieces stay juicy and give a fruity bite when you eat. Important: quarter the strawberries, do not dice them. Smaller pieces release juice too quickly and water down the quark.
Pulverise the vanilla pod, do not scrape it
We pulverise the whole vanilla pod together with the sugar. 10 seconds at speed 10 is enough. The seeds distribute evenly, the pod turns to fine powder and releases its essential oils. Scraped vanilla sticks to the sides and does not spread through the mixture.
If your strawberries are already very sweet, you can reduce the sugar to 30 g or leave it out entirely. The vanilla is still important either way: it rounds out the aroma and stops the quark tasting purely sharp.
40 % fat is not optional
Low-fat quark turns grainy when blended. The 40 % fat content is the minimum to keep the quark creamy. The 100 g of double cream reinforces this. Together they absorb the moisture from the blended strawberries and stop the mixture splitting after 30 minutes.
If you want to make the quark ahead of time: the folded-in strawberry pieces will release juice after 4 hours in the fridge. For longer storage, blend the 100 g, mix in the quark and cream, but fold in the pieces only just before serving.
Serve immediately
Strawberry quark tastes best straight after blending. The temperature is around 18 °C, the quark is still light and airy, the strawberry pieces juicy. After 2 hours in the fridge the mixture firms up, but it does not lose flavour.
If you are serving strawberry quark as a dessert, you can scatter 1 to 2 tbsp of chopped pistachios or toasted almonds on top. The nuts add crunch and contrast to the creamy mixture.
How other recipes approach this
Goes well with: Waffles, pancakes and muesli.
Most strawberry quark recipes for the Thermomix® combine low-fat quark, cream and all 500 g of strawberries together for 30 seconds at speed 4. The result is often milkshake-thin, and many readers complain about exactly that. We deliberately use quark with 40 % fat and divide the strawberries into 100 g for blending and 400 g for folding in. Anyone who wants an even firmer result can whip the 100 g of double cream to soft peaks first and fold it in at the end with the spatula. Frozen strawberries only work if fully thawed and well drained, otherwise they water down the mixture. Layered in a glass with crumbled cantuccini or flaked almonds, this becomes a quick dessert for guests.
