Name: Strawberry Cookie Boats Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 250g mascarpone cheese or cream cheese; 150ml heavy cream; 75g powdered sugar; 1 teaspoon vanilla extract; 300g fresh strawberries, sliced; 3 tablespoons strawberry jam or preserve; 1 tablespoon water; Shortbread cookie crumbs for garnish

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Introduction

Strawberry Cookie Boats are a delightful dessert that combines tender, pink-hued cookies with a luscious mascarpone cream and fresh strawberry topping. Perfect for spring or summer gatherings, they offer a beautiful presentation and a fresh, fruity flavor.

The image shows a close-up of a dessert shaped like a taco shell, with one visible layer of pink crumbly texture forming the taco shell, giving it a rough, sandy look. Inside the shell, there is a smooth white cream filling, piped in a wavy pattern that fills the center. On top of the cream, there is a layer of shiny red strawberry sauce, thick and glossy, adding contrast. Each dessert is garnished with two half fresh strawberries, bright red with green leafy tops, placed neatly on the cream near the middle. The desserts sit on a dark surface with small crumbs and pieces scattered around for texture, but the background is changed to white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
250g mascarpone cheese or cream cheese
150ml heavy cream
75g powdered sugar
1 teaspoon vanilla extract
300g fresh strawberries, sliced
3 tablespoons strawberry jam or preserve
1 tablespoon water
Shortbread cookie crumbs for garnish

Instructions

Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Stir in the strawberry powder to give the dough a gentle pink hue.
Step 2: Gradually add the flour and salt, mixing until just combined. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
Step 3: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into boat shapes or use an oval cookie cutter. Place the cookies on parchment-lined baking sheets.
Step 4: Use your thumb or the back of a spoon to gently create an indentation in the center of each cookie, shaping a small boat. Bake the cookies for 12 to 15 minutes, until set but not browned. Allow them to cool completely.
Step 5: Meanwhile, prepare the filling by beating mascarpone or cream cheese with heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer the mixture to a piping bag fitted with a star tip for easy decorating.
Step 6: To prepare the glaze, heat strawberry jam and water in a small saucepan over low heat until melted and smooth. Let it cool slightly before using.
Step 7: Pipe the cream filling into each cooled cookie boat. Arrange sliced fresh strawberries on top of the cream, then brush the strawberries gently with the cooled jam glaze for a shiny finish.
Step 8: Sprinkle shortbread cookie crumbs around the finished boats for an added garnish. Refrigerate the assembled cookies until ready to serve, but bring to room temperature about 15 minutes before serving to enjoy the best flavor and texture.

Tips & Variations

For a colorful twist, substitute the strawberry powder with raspberry or blueberry powder.
Use cream cheese instead of mascarpone for a tangier filling.
Freeze-dried strawberries work best finely crushed to avoid rough texture in the dough.
If you prefer a less sweet cookie, reduce the sugar in the dough by 10-20 grams.

Storage

Store the assembled strawberry cookie boats in an airtight container in the refrigerator for up to 2 days. To enjoy optimal flavor and texture, remove them from the fridge about 15 minutes before serving. The cookie base may soften slightly but will remain pleasantly tender.

How to Serve

The image shows two small taco-shaped desserts on a white marbled surface, each with a soft, crumbly red shell covered in fine crumbs. Inside each shell is a thick, creamy white layer with smooth, piped ridges that fill the shell. On top of the cream sits a shiny, glossy red sauce dollop with a slightly runny texture, topped with a fresh half strawberry with green leaves. Crumbs are scattered around the desserts, adding a textured detail. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before rolling out and baking. This can actually improve the flavor and texture by allowing the ingredients to meld.

What if I don’t have a piping bag?

If you don’t have a piping bag, you can spoon the cream filling onto the cookies using a small spoon. To mimic piped swirls, you can also cut a small corner off a sturdy plastic bag and use it as a makeshift piping bag.