Description
Strawberry Cookie Boats are delightful pink-hued shortbread cookies shaped like little boats, filled with a luscious mascarpone cream, topped with fresh strawberries, and glazed with a sweet strawberry jam. This elegant dessert combines a crisp, buttery cookie base with a creamy, fruity filling, perfect for summer gatherings or special occasions.
Ingredients
Scale
Cookie Dough
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
- 1/4 teaspoon salt
Filling
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
Topping & Glaze
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- Prepare Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the strawberry powder or crushed freeze-dried strawberries to give the dough a lovely pink color.
- Form Dough: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until combined. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Shape Cookies: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut the dough into boat shapes or use an oval cookie cutter. Place the cut cookies onto parchment-lined baking sheets.
- Create Indentation: Using your thumb or the back of a spoon, gently press into the center of each cookie to create an indentation that will hold the filling, forming a boat-like shape. Bake the cookies for 12-15 minutes, or until set but not browned. Allow the cookies to cool completely on a wire rack.
- Prepare Filling: In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and thick enough to hold its shape. Transfer the cream filling to a piping bag fitted with a star tip for easy application.
- Prepare Glaze: In a small saucepan, gently heat the strawberry jam with water until melted and smooth. Remove from heat and let it cool slightly to a warm but manageable consistency.
- Assemble Boats: Pipe the cream filling generously into the indentation of each cookie boat. Neatly arrange sliced fresh strawberries on top of the cream. Using a pastry brush, gently glaze the strawberries with the warmed strawberry jam to give them a shiny finish.
- Garnish: Sprinkle shortbread cookie crumbs around the assembled boats to add a delicate crunchy garnish. Refrigerate the strawberry cookie boats until ready to serve. For the best flavor, bring them to room temperature about 15 minutes before serving.
Notes
- If strawberry powder is not available, freeze-dried crushed strawberries are an excellent alternative for natural flavor and color.
- Ensure cookies are completely cooled before filling to prevent the cream from melting.
- You may substitute mascarpone with cream cheese for a slight tang and firmer texture.
- Use high-quality strawberry jam for a better glaze and flavor.
- These cookie boats are best enjoyed within two days when stored refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cookie boats, strawberry shortbread cookies, mascarpone cream dessert, fruity cookie boats, summer dessert
