Strawberry Cookie Dessert

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Wash the strawberries and cut into bite-sized pieces.
Put the cookies in a freezer bag and crumble them with a meat mallet or rolling pin depending on the size you want.
For the cream, whip the cream until stiff, use cream stabilizer if necessary. Mix the mascarpone, yoghurt and low-fat quark and vanilla sugar with a whisk or hand mixer and fold in the cream. How much sugar is needed depends on the sweetness of the strawberries and their own taste.
Now it is layered: First the strawberries, then a layer of cream and then the crumbled cookies. I always do 2 shifts.
The individual components of the dessert can be prepared a day in advance, but should be layered shortly beforehand, otherwise it will become soggy.
If there are no fresh strawberries, I also like to take grapes, they taste great too.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.