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Strawberry Cookie Boats

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Soft shortbread cookie boats filled with mascarpone cream and fresh strawberries, topped with strawberry glaze. A beautiful and easy homemade strawberry dessert.

Ingredients

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 crushed freeze-dried strawberries
1/4 teaspoon salt
Cream Filling
250g mascarpone cheese or cream cheese
150ml heavy cream
75g powdered sugar
1 teaspoon vanilla extract
Topping
300g fresh strawberries, sliced
3 tablespoons strawberry jam or preserve
1 tablespoon water
Shortbread cookie crumbs for garnish

Instructions

Cream butter and sugar until light and fluffy.
Add egg and vanilla, mixing well.
Mix in strawberry powder for color and flavor.
Add flour and salt gradually until dough forms.
Wrap dough and chill for 30 minutes.
Preheat oven to 350°F (175°C).
Roll dough to 1/4 inch thickness and cut into boat shapes or ovals.
Place on parchment-lined baking tray.
Press center gently to form a “boat” indentation.
Bake 12–15 minutes until set (do not brown).
Cool completely.
Cream Filling
Whip mascarpone, heavy cream, powdered sugar, and vanilla until thick and smooth.
Transfer to piping bag.
Strawberry Glaze
Heat jam with water until smooth, then cool slightly.
Assemble
Pipe cream into cooled cookie boats.
Top with sliced strawberries.
Brush strawberries with glaze.
Sprinkle cookie crumbs for garnish.
Chill until serving, then bring to room temperature for best flavor.

Notes

Freeze-dried strawberries give stronger color and flavor than fresh.
Do not overbake cookies to keep them soft and tender.
Mascarpone creates a richer, creamier filling than cream cheese.
Chill filling before piping for best structure.
Best served same day for fresh texture.