Print

Strawberry Cookie Boats Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

Delightfully whimsical Strawberry Cookie Boats feature buttery shortbread cookies infused with strawberry powder, shaped into charming boats filled with a luscious mascarpone and cream filling, topped with fresh strawberries and a glossy strawberry glaze. Perfect for a spring or summer dessert that’s as beautiful as it is delicious.

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

  1. Prepare Cookie Dough: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until fully combined. Stir in the strawberry powder to impart a lovely pink hue to the dough.
  2. Form Dough: Gradually fold in all-purpose flour and salt until just combined to avoid overworking the dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
  3. Shape Cookies: Preheat oven to 350°F (175°C). On a floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter. Arrange the shapes on parchment-lined baking sheets.
  4. Create Indentation: Using your thumb or the back of a spoon, gently press an indentation in the center of each cookie to form a boat-like shape. Bake for 12-15 minutes until the edges are set but not browned. Remove from oven and let cool completely on a wire rack.
  5. Prepare Filling: In a mixing bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture becomes smooth, thick, and pipeable. Transfer the filling to a piping bag fitted with a star tip for decorative piping.
  6. Prepare Glaze: In a small saucepan, gently heat strawberry jam combined with water until melted and smooth. Remove from heat and allow to cool slightly so it’s easier to brush over the fruit without melting the cream.
  7. Assemble Boats: Pipe the cream filling generously into the cooled cookie boats. Arrange sliced fresh strawberries on top of the cream filling, covering the surface nicely. Brush the sliced strawberries with the strawberry glaze to give a shiny, appetizing finish.
  8. Garnish and Serve: Sprinkle shortbread cookie crumbs around the assembled dessert for added texture and flair. Refrigerate the assembled cookie boats until ready to serve. For best flavor and texture, bring them to room temperature about 15 minutes prior to serving.

Notes

  • You can substitute mascarpone cheese with cream cheese if preferred for a slightly tangier flavor.
  • Freeze-dried strawberry powder can be made at home by grinding freeze-dried strawberries finely in a food processor.
  • Ensure cookies are fully cooled before adding the filling to prevent melting the cream.
  • This dessert can be prepared a day ahead and refrigerated for convenience.
  • For a decorative touch, add fresh mint leaves alongside the strawberry topping.

Keywords: Strawberry cookie boats, Strawberry dessert, Mascarpone cream filling, Shortbread cookies, Summer dessert, Fresh strawberry dessert

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