Description
These strawberry cookie boats are a delightful treat filled with fresh strawberries and a creamy vanilla mixture. Perfect for any occasion, they bring a burst of fruity flavor in every bite.
Ingredients
Scale
- 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
- In a large bowl, cream together 100g of softened unsalted butter and 80g of granulated sugar using a hand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat on medium speed until everything is well combined, about 1 minute.
- Mix in 2 tablespoons of strawberry powder (or crushed freeze-dried strawberries) until the dough achieves a pretty pink color.
- Gradually add in 200g of all-purpose flour and 1/4 teaspoon of salt. Mix on low speed until just combined, about 30 seconds.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for 30 minutes.
- Preheat your oven to 350°F (175°C) during the last 10 minutes of refrigeration.
- On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a cookie cutter or knife to cut out boat shapes.
- With your thumb or the back of a spoon, gently press the center of each cookie to create a boat-like indentation.
- Bake the cookies in the preheated oven for 12-15 minutes or until they are set but not browned.
- Once baked, let the cookies cool completely on a wire rack.
- In a large bowl, beat together 250g of mascarpone cheese, 150ml of heavy cream, 75g of powdered sugar, and 1 teaspoon of vanilla extract until smooth and thick, about 3-4 minutes.
- Transfer the cream filling to a piping bag fitted with a star tip.
- In a small saucepan, heat 3 tablespoons of strawberry jam with 1 tablespoon of water over low heat until melted and smooth.
- Pipe the cream filling generously into each cooled cookie boat. Top with sliced strawberries, then brush them with the jam glaze.
- Sprinkle shortbread cookie crumbs around the dessert for garnish. Refrigerate until ready to serve.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie boat
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Make sure to refrigerate the dough to help the cookies hold their shape. You can substitute mascarpone with cream cheese if needed.