Wash the strawberries, drain well and clean. Cut 175 g strawberries into pieces. Add 20 g sugar and lemon juice and puree. Mix mascarpone, quark, yoghurt, 50 g sugar, lemon peel and vanilla sugar. Whip cream until stiff and fold in.
Fold strawberry puree in streaks into the cream and place in a bowl. Place in a cool place. Halve the remaining strawberries, sprinkle with the remaining sugar and leave to stand. Shortly before serving, pour over the cream and decorate with mint