Mansikkarahka

If using frozen strawberries, let them thaw at room temperature or use a microwave to speed up the process. If using fresh strawberries, hull and chop them.

Mash about 300 g strawberry with a fork or lightly puree them with an immersion blender. Set aside a few berries for garnish if desired.

Whip the 200 ml whipping cream into soft peaks.

Fold 250 g quark, 45 g sugar, and 5 g vanilla sugar into the whipped cream. Mix gently until combined.

Gently fold in the strawberry puree, mixing until evenly distributed. Avoid overworking the mixture to keep the texture light.

Divide the strawberry quark into dessert bowls. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the texture to set.