Print

Strawberry Cookie Boats Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

Strawberry Cookie Boats are delightful pink-hued shortbread cookies shaped like boats, filled with a luscious mascarpone and whipped cream filling, topped with fresh sliced strawberries and a glossy strawberry glaze. This elegant dessert combines a tender, subtly flavored cookie base with a rich, creamy filling and fresh fruit, perfect for spring or summer gatherings.

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 and Glaze

  • 300g fresh strawberries, sliced
  • 3 tablespoons strawberry jam or preserve
  • 1 tablespoon water
  • Shortbread cookie crumbs for garnish

Instructions

  1. Prepare Cookie Dough: In a large bowl, cream together softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until all ingredients are well combined. Stir in the strawberry powder to give the dough a pleasant pink color and subtle strawberry flavor.
  2. Form Dough: Gradually add all-purpose flour and salt to the wet ingredients, mixing just until combined to avoid overworking the dough. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
  3. Shape Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a boat-shaped or oval cookie cutter to cut out the cookies and place them on parchment-lined baking sheets.
  4. Create Indentation: Using your thumb or the back of a spoon, gently press in the center of each cookie to form an indentation resembling a boat shape. Bake these cookies for 12 to 15 minutes until they are set but not browned. Remove from the oven and allow them to cool completely on a wire rack.
  5. Prepare Filling: In a mixing bowl, beat together mascarpone cheese (or cream cheese), heavy cream, powdered sugar, and vanilla extract until the filling is smooth, thick, and pipeable. Transfer the creamy mixture into a piping bag fitted with a star tip for easy application.
  6. Prepare Glaze: In a small saucepan, heat the strawberry jam together with water over low heat, stirring until the jam melts into a smooth glaze. Set aside to cool slightly before using.
  7. Assemble Boats: Pipe the prepared mascarpone cream filling generously into the indentations of each cooled cookie boat. Arrange fresh sliced strawberries attractively on top of the cream filling, then brush the strawberries lightly with the strawberry glaze to give a shiny, appealing finish.
  8. Garnish: Sprinkle shortbread cookie crumbs around the assembled cookie boats for added texture and decoration. Refrigerate the assembled desserts until ready to serve. For best flavor and texture, bring to room temperature about 15 minutes before serving.

Notes

  • To make strawberry powder, crush freeze-dried strawberries finely in a spice grinder or mortar and pestle.
  • You can substitute mascarpone with cream cheese, but mascarpone provides a richer texture.
  • If you don’t have a boat-shaped cutter, use an oval or rectangle cutter and create impressions manually.
  • Allow cookies to cool completely before adding filling to prevent melting.
  • These dessert boats are best served the same day but can be stored refrigerated for up to 2 days.

Keywords: strawberry dessert, cookie boats, mascarpone filling, strawberry glaze, summer dessert, shortbread cookies

Find it online: https://amayaharis.com/strawberry-cookie-boats-recipe/