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Strawberry Quark Cake with Crumble Topping – Perfect Summer Dessert
🛒 Ingredients
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500 g low-fat quark
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200 g soured cream
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250 g sugar
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juice of 1/2 lemon
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4 eggs
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50 g fine semolina
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1 sachet vanilla pudding powder
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500 g fresh strawberries
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1 sachet vanilla sugar
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150 g plain flour
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50 g sugar for the crumble
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100 g soft butter
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50 g white chocolate
This recipe is also available in German.
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📌 Overview
Strawberry quark cake is a classic German dessert featuring a smooth quark filling enriched with fresh strawberries and topped with a golden crumble. Popular in regions like Bavaria and Baden-Württemberg, this cake is a refreshing choice for warm summer afternoons, celebrated for its balance of fruity freshness and creamy texture.
👨🍳 Preparation
- 1
Heat the oven to 175°C conventional. Grease a baking frame, about 24 x 24 cm, and place it on a baking tray.
- 2
Mix the quark, soured cream, sugar, lemon juice, eggs, semolina and vanilla pudding powder until smooth.
- 3
Wash the strawberries, remove the hulls and cut them into quarters. Toss them with the vanilla sugar, then gently fold them into the quark mixture.
- 4
Pour the mixture into the prepared baking frame and bake on the middle shelf for 30 minutes.
- 5
Meanwhile, make the crumble. Rub the flour, sugar and butter together with your fingertips until you have a crumbly mixture. Finely chop the white chocolate and stir it through the crumble.
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After the first 30 minutes of baking, scatter the crumble evenly over the cake and bake for a further 35 to 40 minutes, until the topping is golden brown.
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Leave the cake to cool completely in the tin. It is especially moist and delicious if left to rest for a few hours or overnight before serving.
🧠 Why It Works
This cake achieves its appeal through the harmonious balance of ingredients: the low-fat quark provides a silky, tangy base that contrasts with the natural sweetness and acidity of ripe strawberries. The semolina and vanilla pudding powder stabilize the filling, ensuring a smooth yet firm texture. The crumble topping, enriched with white chocolate, adds a buttery crunch that complements the creamy interior. The lemon juice brightens the flavour, while the two-stage baking process ensures the filling sets perfectly without drying out, reflecting traditional German baking techniques that prioritise texture and flavour balance.
🛠️ Troubleshooting
Why is my quark cake too watery after baking?
This can happen if the quark mixture is too loose or underbaked. Ensure you use the correct amount of semolina and pudding powder, and bake the cake fully during both stages to allow the filling to set properly.
How do I prevent the crumble topping from burning?
Scatter the crumble evenly and avoid placing the cake too close to the oven’s top heating element. Baking at 175°C and monitoring the last 10 minutes helps achieve a golden, not burnt, topping.
Can I prepare the cake in advance?
Yes, the cake benefits from resting for several hours or overnight in the fridge, which enhances moisture and flavour. Just cover it well to prevent drying out.
How to reheat the cake without losing texture?
Warm the cake gently at low oven temperature (around 120°C) for a few minutes to avoid melting the crumble topping while bringing the filling to a pleasant temperature.
💡 Tips and Variations
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For a richer version, use full-fat quark instead of low-fat quark and swap the soured cream for crème fraîche for an even creamier texture.
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A baking frame with a lifting base makes it much easier to remove the cake neatly without disturbing the crumble topping.
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The real charm of this cake lies in the contrast between the fruity strawberries and the creamy quark filling.
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This recipe is already vegetarian. For a vegan version, use plant-based alternatives to the quark and soured cream, such as soy or coconut-based products.
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You can swap the strawberries for raspberries or blueberries if you fancy a different fruity twist.
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A teaspoon of finely grated lemon zest in the filling adds extra freshness and really lifts the strawberry flavour.
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For a quick gluten-free and vegan adaptation, use a gluten-free flour blend, replace the eggs with apple purée or flaxseed gel, and use vegan alternatives for the quark and soured cream.
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The secret to this cake is baking it in two stages, which gives you that perfect combination of creamy filling and crisp crumble topping.
📦 Storage
Keep the cake well covered in the fridge, where it will stay fresh for several days. For the best flavour and texture, let it come to room temperature before serving.
🍷 Pairing
A light German Riesling Kabinett, with its crisp acidity and delicate fruit notes, perfectly complements the fresh strawberry flavours and creamy quark filling. Equally harmonious is a Weißburgunder from Baden, whose subtle minerality and soft body enhance the cake's delicate sweetness. For an international touch, an Italian Pinot Grigio offers a refreshing balance with its bright acidity and clean finish, creating a refined trio of wine pairings that celebrate the cake's summery character and German culinary roots.
❓ F.A.Q.
Can I use full-fat quark instead of low-fat quark?
Yes, using full-fat quark will result in a richer, creamier texture and enhance the overall flavour of the cake, making it more indulgent.
How do I make this cake vegan and gluten-free?
Replace quark and soured cream with plant-based alternatives like soy or coconut-based products, use a gluten-free flour blend for the crumble, and substitute eggs with apple purée or flaxseed gel.
What is the best way to store strawberry quark cake?
Store the cake covered in the refrigerator to keep it fresh for several days. For optimal flavour and texture, allow it to reach room temperature before serving.
Why is the cake baked in two stages?
The initial baking sets the quark filling gently, while the second stage with the crumble topping ensures a crisp, golden crust without overcooking the creamy interior.
Can I substitute strawberries with other fruits?
Absolutely, raspberries or blueberries work well and provide a different but equally delicious fruity twist to the quark filling.
🏛️ History and Tradition
Strawberry quark cake is a beloved traditional German dessert known for its creamy quark filling and fresh fruit topping. Originating from southern Germany, particularly Bavaria and Baden-Württemberg, it reflects the region’s dairy-rich culinary heritage. Often enjoyed during summer months when strawberries are in season, this cake is a staple at family gatherings and local festivals. Its preparation showcases classic German baking techniques, combining dairy products like quark with seasonal fruit and a buttery crumble, reinforcing its status as an authentic and culturally significant dessert.
If you are after a cake that feels both comforting and summery, this one is a splendid choice. The combination of soft, creamy filling, juicy strawberries and crisp crumble makes it a bake well worth sharing. Do give it a try at home and bring it to the table for family or friends – it is the sort of cake that disappears in happy silence, followed by requests for another slice.
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