Strawberry Cookie Boats
Delicate shortbread cookie shells filled with a creamy mascarpone mixture and topped with fresh strawberries, creating a visually stunning and indulgent dessert.
Ingredients
For the Cookie Shell
- 200 g all-purpose flour
- 100 g unsalted butter, softened Make sure it's at room temperature.
- 80 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries Crushed if using freeze-dried.
- 1/4 teaspoon salt
For the Mascarpone Filling
- 250 g mascarpone cheese or cream cheese Use full-fat cream cheese if substituting.
- 150 ml heavy cream Should be cold for better whipping.
- 75 g powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 300 g fresh strawberries, sliced Slice thinly for presentation.
- 3 tablespoons strawberry jam or preserve For glazing.
- 1 tablespoon water To thin out the jam for gluing.
- shortbread cookie crumbs For sprinkling at the base.
Instructions
Preparation of Cookie Shell
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and strawberry powder; mix until combined.
- Fold in the flour and salt in two additions, mixing just until combined. Avoid overworking the dough.
- Chill the dough for 30 minutes wrapped in plastic wrap.
- Preheat the oven to 350°F (175°C). Roll the dough to 1/4-inch thickness.
- Cut out boat or oval shapes and press a well in the center of each.
- Bake for 12-15 minutes until set but not browned. Cool completely.
Preparation of Filling and Assembly
- Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla until thick and pipeable.
- Pipe the filling into the wells of the cooled cookies.
- Arrange sliced strawberries on top, fanning them out.
- Heat strawberry jam with water until smooth, then brush over the strawberries.
- Sprinkle shortbread crumbs around the base of each cookie.
- Chill briefly before serving.
Notes
Assemble the boats shortly before serving. They can also be prepared in advance by baking the shells a couple of days ahead.