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Strawberry Cookie Boats

Delightful treats combining the sweetness of strawberries with the crunch of cookie boats, perfect for gatherings and easy to make.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Boats
  • 200 g all-purpose flour
  • 100 g unsalted butter, softened Ensure butter is softened for easy mixing.
  • 80 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry powder or freeze-dried strawberries, crushed Can substitute with different fruit powders.
  • 1/4 teaspoon salt
For the Cream Filling
  • 250 g mascarpone cheese or cream cheese
  • 150 ml heavy cream
  • 75 g powdered sugar
  • 1 teaspoon vanilla extract
Toppings
  • 300 g fresh strawberries, sliced Can use a variety for colorful presentation.
  • 3 tablespoons strawberry jam or preserve
  • 1 tablespoon water
  • Shortbread cookie crumbs for garnish

Method
 

Preparation
  1. In a large bowl, cream together the butter and sugar until light and fluffy.
  2. Add the egg and vanilla extract, beating until well combined.
  3. Mix in the strawberry powder to achieve a pink color.
  4. Gradually add the flour and salt, mixing until just combined.
  5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the dough on a floured surface to 1/4 inch thickness.
  3. Cut into boat shapes or use an oval cookie cutter.
  4. Place on parchment-lined baking sheets.
  5. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
  6. Bake for 12-15 minutes until set but not browned.
  7. Cool completely.
Assembly
  1. Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
  2. Transfer to a piping bag fitted with a star tip.
  3. In a small saucepan, heat strawberry jam with water until melted and smooth, then cool slightly.
  4. Pipe cream filling into the cookie boats.
  5. Arrange sliced strawberries on top of the cream and brush the strawberries with the jam glaze.
  6. Sprinkle shortbread cookie crumbs around the dessert for garnish.
  7. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before serving.

Notes

Store any leftover Strawberry Cookie Boats in an airtight container in the refrigerator. They are best enjoyed within 2-3 days for maximum freshness. The cookie boats may soften over time due to the cream filling.