First wash the strawberries and remove the stem. Puree a third of the strawberries and cut the rest into small cubes.
Beat the mascarpone with a whisk until smooth. Then stir the quark and yogurt into the mascarpone. Then stir the strawberry puree and vanilla sugar into the cream. Season everything with a little sugar and optionally a pinch of ground vanilla.
Put the cookies in a freezer bag and crumble them with a rolling pin. Put in layers of cream, strawberries, cream, biscuits, cream and finally a few strawberries for decoration in the dessert bowls.
Put the finished dessert in the refrigerator until ready to eat.