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Strawberry Cookie Boats with Cream Filling Recipe

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4.6 from 138 reviews

Strawberry Cookie Boats are delightful pink shortbread cookies shaped like little boats, filled with a luscious mascarpone and cream filling, topped with fresh strawberries and a glossy strawberry jam glaze. Perfectly balanced between buttery, creamy, and fruity flavors, these elegant treats are ideal for dessert or a special occasion tea-time snack.

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 freeze-dried strawberries, crushed
  • 1/4 teaspoon salt

Cream 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

  1. Prepare the dough. In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then add the egg and vanilla extract, beating well to combine. Mix in the strawberry powder or crushed freeze-dried strawberries to impart a lovely pink color throughout the dough.
  2. Incorporate dry ingredients. Gradually add the all-purpose flour and salt to the wet mixture, stirring gently until just combined. Avoid overmixing. Shape the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to chill and firm up.
  3. Shape the cookie boats. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a boat-shaped or oval cookie cutter to cut out the cookies. Place them on parchment-lined baking sheets. Using your thumb or the back of a spoon, gently press an indentation in the center of each cookie to create a boat-like cavity for the filling.
  4. Bake the cookies. Bake the cookie boats for 12 to 15 minutes, or until they are set but not browned. Remove from the oven and allow them to cool completely on wire racks.
  5. Make the cream filling. In a mixing bowl, beat together the mascarpone or cream cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth, thick, and holds soft peaks. Transfer the cream filling into a piping bag fitted with a star tip for easy filling.
  6. Prepare the glaze. In a small saucepan, gently heat the strawberry jam with the water, stirring until melted and smooth. Set aside to cool slightly to a glaze consistency.
  7. Assemble the cookie boats. Pipe the cream filling generously into the indentations of each cooled cookie boat. Arrange fresh sliced strawberries artistically over the cream. Brush the strawberry slices lightly with the warmed strawberry jam glaze to add shine and flavor.
  8. Garnish and chill. Sprinkle shortbread cookie crumbs around the dessert for added texture and presentation. Refrigerate the cookie boats until ready to serve. For best flavor, bring them to room temperature about 15 minutes before serving.

Notes

  • Ensure the dough is well chilled to make rolling and cutting easier and to help the cookies hold their shape during baking.
  • You can substitute strawberry powder with finely crushed freeze-dried strawberries if preferred for a more natural flavor.
  • If you don’t have a boat-shaped cutter, an oval or elongated round cookie cutter will work perfectly.
  • Use mascarpone for a richer, creamier filling or cream cheese for a tangier flavor.
  • The strawberry glaze enhances both the appearance and flavor of the fresh strawberries, giving them a beautiful shine.
  • These cookie boats are best served fresh but can be refrigerated for up to 2 days.

Find it online: https://oliviabakes.com/strawberry-cookie-boats-with-cream-filling-recipe/