Recipe description
June 24, 2026
Light strawberry quark cake
Gentle, fiber-friendly strawberry quark cake for balanced digestion.
78%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich strawberry and fruit components support digestion.
- Includes cultured dairy base and berry polyphenols for variety.
- Balanced with protein from quark and moderate sugar in a dessert context.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Strawberry
200
gram
Quark, low fat
250
gram
Sugar
50
gram
Flour
100
gram
Butter
50
gram
Egg
1
piece
Baking powder
1
teaspoon
Instructions
1
Preheat the oven to 180°C (350°F) and grease a springform cake pan.
2
In a mixing bowl, combine quark, sugar, and melted butter until smooth.
3
Add the egg, and continue mixing until well incorporated.
4
In a separate bowl, sift together the flour and baking powder.
5
Gradually mix the dry ingredients into the wet mixture until just combined.
6
Fold in the chopped strawberries gently.
7
Pour the batter into the prepared pan and smooth the top.
8
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10
Serve slices of cake as a light and refreshing dessert.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
14 g
Protein
40 g
Carbohydrates
3 g
Fiber
18 g
Sugar
12 g
Fat
6 g
Saturated fat
0.5 g
Salt
FAQ
What is quark and why use it in this cake?
Quark is a soft cultured dairy product common in Europe; it adds creaminess with less fat than cream and provides a gentle tang.
Is this cake suitable for vegetarians?
Yes, it's suitable for lacto-vegetarians (contains dairy) and doesn't use gelatin.
Is the cake gluten-free?
It depends on the ingredients; if flour is used, it contains gluten. You can substitute with gluten-free flour.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days.
Can I freeze the cake?
Yes, slice and freeze; best within 1–2 months. Thaw in the fridge or at room temperature.
Can I make it dairy-free or vegan?
You can try plant-based substitutes for the quark and dairy, but texture may differ.
How can I adjust sweetness or tanginess?
Vary the sugar or use sweeter strawberries; a splash of lemon juice or extra berries can help.
What are the gut-friendly aspects of this recipe?
The recipe combines berry fiber with cultured dairy and strawberry polyphenols, which can fit into a balanced, fiber-varied diet.
How long and at what temperature should I bake it?
Bake at about 180°C (350°F) until set and lightly golden, typically 25–35 minutes.
Can I use frozen strawberries?
Yes, thaw and drain; frozen berries work but may release more juice.
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