Description
Strawberry Cookie Boats are a delightful dessert featuring crisp pink shortbread shells filled with a smooth mascarpone cream and topped with fresh glazed strawberries. This elegant and playful treat offers a perfect balance of buttery, fruity, and creamy flavors, making it ideal for gatherings or special occasions.
Ingredients
Scale
Shortbread 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
- 1/4 teaspoon salt
Mascarpone Filling
- 250g mascarpone cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
Topping and Glaze
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish (optional)
Instructions
- Prepare the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 2 to 3 minutes. Add the egg and 1 teaspoon of vanilla extract, then beat until fully combined. Stir in the strawberry powder to impart a lovely pink hue to the dough.
- Incorporate Dry Ingredients and Chill: Gradually mix in the all-purpose flour and salt until the dough forms a cohesive ball. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough out to about 1/4 inch thickness on a lightly floured surface. Cut the dough into boat shapes and place them on parchment-lined baking sheets. Use your finger or a small spoon to press a well into the center of each cookie. Bake for 12 to 15 minutes, until the cookies are set but not browned. Remove from oven and allow to cool completely.
- Make the Mascarpone Filling: In a clean bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and 1 teaspoon vanilla extract until the mixture is smooth, thick, and pipeable. Transfer the filling to a piping bag for easy assembly.
- Prepare the Strawberry Glaze: Warm the strawberry jam together with 1 tablespoon of water in a small saucepan over low heat until smooth and fluid. Remove from heat and allow it to cool slightly.
- Assemble the Cookie Boats: Pipe the mascarpone filling generously into the well of each cooled cookie shell. Top the filling with sliced fresh strawberries. Lightly brush the strawberries with the warmed strawberry glaze to give them a shiny, attractive finish. Optionally, garnish with shortbread cookie crumbs for added texture.
- Chill and Serve: Refrigerate the assembled cookie boats until ready to serve. For best flavor and texture, bring the cookies to room temperature for about 15 minutes before serving.
Notes
- Use freeze-dried strawberry powder for a natural pink color and enhanced strawberry flavor without extra moisture.
- Ensure the dough is well chilled before rolling to prevent sticking and maintain shape during baking.
- If fresh strawberries are not in season, you can substitute with thawed frozen strawberries but pat dry thoroughly to avoid soggy topping.
- The mascarpone filling should be firm enough to pipe but still creamy; adjust consistency with more cream or powdered sugar if needed.
- Store assembled cookie boats in the refrigerator and consume within 2 days for optimal freshness.
