Strawberry Cookie Boats Recipe
Introduction
Strawberry Cookie Boats are a delightful treat that combines tender, pink-hued cookies with a creamy mascarpone filling and fresh strawberry topping. Perfect for spring gatherings or anytime you’re craving a light, fruity dessert, these boats are as beautiful as they are delicious.
Ingredients
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (for dough)
- 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 (for filling)
- 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 the mixture is light and fluffy. Beat in the egg and 1 teaspoon vanilla extract, combining thoroughly. Stir in the strawberry powder to achieve a delicate pink color.
- Step 2: Gradually sift in the flour and salt, mixing until just combined. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill.
- Step 3: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut the dough into boat shapes or use an oval cookie cutter. Arrange the cut dough pieces onto parchment-lined baking sheets.
- Step 4: Press your thumb or the back of a spoon into the center of each cookie to form a shallow indentation, creating the “boat” shape. Bake for 12 to 15 minutes until the cookies are set but not browned. Allow to cool completely on a wire rack.
- Step 5: Prepare the filling by beating together the mascarpone cheese, heavy cream, powdered sugar, and 1 teaspoon vanilla extract until smooth and thick. Transfer the filling to a piping bag fitted with a star tip for easy assembly.
- Step 6: In a small saucepan, warm the strawberry jam with the water over low heat until melted and smooth. Remove from heat and let it cool slightly to avoid melting the fresh strawberries.
- Step 7: Pipe the cream filling generously into the indentations of the cooled cookie boats. Top each with sliced fresh strawberries. Gently brush the strawberries with the warm jam glaze to add shine and extra flavor.
- Step 8: Sprinkle shortbread cookie crumbs around the assembled boats for an attractive garnish. Refrigerate the finished desserts until ready to serve. For best flavor, bring the boats to room temperature about 15 minutes before serving.
Tips & Variations
- For a vegan version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
- If fresh strawberries are out of season, substitute with frozen berries, thawed and drained well.
- Try adding a hint of lemon zest to the filling for a fresh citrus twist.
- Use raspberry or blueberry jam instead of strawberry for a different flavor profile.
Storage
Store the assembled strawberry cookie boats covered in the refrigerator for up to 2 days. To retain the best texture, avoid assembling until shortly before serving if possible. When ready to eat, remove from the fridge and allow to come to room temperature for about 15 minutes to enhance the flavors and soften the filling slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. Just keep it well wrapped to prevent drying out.
What can I use instead of mascarpone cheese?
Cream cheese is a great substitute for mascarpone with a slightly tangier flavor but similar creamy texture. You could also use ricotta, though it may be less smooth.
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Strawberry Cookie Boats Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delight in these charming Strawberry Cookie Boats featuring a tender strawberry-infused shortbread cookie base filled with a luscious mascarpone cream and topped with fresh strawberries glazed in strawberry jam. This elegant dessert is perfect for gatherings and offers a delightful balance of creamy, fruity, and buttery flavors.
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. Add in the egg and vanilla extract, beating thoroughly to combine. Stir in the strawberry powder or crushed freeze-dried strawberries to impart a natural pink color to the dough.
- Form Dough: Gradually incorporate the all-purpose flour and salt into the wet ingredients, mixing gently until just combined to avoid overworking the dough. Shape the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to firm up.
- Shape Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Using a boat or oval-shaped cookie cutter, cut out shapes and place them on parchment-lined baking sheets to prevent sticking.
- Create Indentation: Using your thumb or the back of a spoon, carefully press an indentation in the center of each cookie to form a boat-like structure that will hold the filling. Bake in the preheated oven for 12-15 minutes until the cookies are just set and lightly firm but not browned. Allow them to cool completely on a wire rack.
- Prepare Filling: In a mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until the mixture becomes smooth, thick, and holds its shape well. Transfer this creamy filling into a piping bag fitted with a star tip for easy filling.
- Prepare Glaze: In a small saucepan over low heat, combine the strawberry jam and water, stirring gently until the jam melts completely to create a smooth glaze. Remove from heat and let it cool slightly to prevent melting the cream filling when applied.
- Assemble Boats: Pipe the mascarpone cream generously into the indentations of each cooled cookie boat. Arrange the fresh, sliced strawberries neatly on top of the cream. Using a pastry brush, gently glaze the strawberries with the prepared strawberry jam glaze to add shine and extra flavor.
- Garnish and Serve: Sprinkle shortbread cookie crumbs around the assembled boats for an added textural contrast and visual appeal. Refrigerate the completed dessert until serving time, and for optimal flavor, bring the boats to room temperature about 15 minutes before serving.
Notes
- Using freeze-dried strawberry powder enhances natural flavor and color without adding moisture to the dough.
- Ensure the cookie boats are fully cooled before adding the filling to prevent melting.
- Bring to room temperature before serving to enjoy the full flavor of the mascarpone filling and strawberries.
- The shortbread cookie crumbs add a delightful crunch but can be omitted for a smoother presentation.
- This dessert can be prepared a day ahead; store refrigerated and assemble just before serving if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cookie boats, strawberry shortbread, mascarpone filling, summer dessert, fruity cookies, baked desserts
