Strawberry Cookie Boats

Crisp strawberry cookie shells filled with velvety cream and topped with glazed berries — an elegant dessert voyage!

These Strawberry Cookie Boats are a delightful blend of crispy, buttery cookie bases and a creamy mascarpone filling, all topped with luscious fresh strawberries and a shiny berry glaze. Perfect for spring brunches, tea parties, or special occasions, they’re as stunning as they are delicious. Their boat shape makes them fun to eat and perfect for holding all the tasty layers in one pretty, portable treat.

Why You’ll Love This

• Naturally flavored and colored – Made with real strawberry powder for a fresh fruity essence and beautiful blush hue.
• Creamy, crisp, and juicy – The textural contrast is unbeatable: buttery cookies, smooth vanilla cream, and juicy berries.
• Elegant presentation – These desserts look impressive but are totally doable at home.
• Great make-ahead option – Cookies and filling can be prepared in advance and assembled just before serving.
• Customizable – Swap in raspberries, blueberries, or different jam for a fruity twist.

Ingredients

For the Cookie Boats

• 200g all-purpose flour
• 100g unsalted butter, softened
• 80g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 Tbsp strawberry powder or crushed freeze-dried strawberries
• ¼ tsp salt

For the Cream Filling

• 250g mascarpone cheese (or cream cheese)
• 150ml heavy cream
• 75g powdered sugar
• 1 tsp vanilla extract

For the Topping

• 300g fresh strawberries, sliced
• 3 Tbsp strawberry jam or preserve
• 1 Tbsp water
• Shortbread cookie crumbs (for garnish)

Instructions

1. Make the Dough:
   In a mixing bowl, cream butter and sugar until fluffy. Add egg and vanilla, then strawberry powder for color and flavor. Mix in flour and salt until a soft dough forms. Wrap and chill for 30 minutes.
2. Shape and Bake:
   Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut into ovals or boat shapes. Place on parchment-lined trays and indent the centers. Bake for 12–15 minutes until set. Let cool fully.
3. Prepare the Filling:
   Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick. Transfer to a piping bag fitted with a star tip.
4. Make the Glaze:
   Warm jam with water in a small saucepan until melted. Cool slightly.
5. Assemble:
   Pipe cream into each cookie shell. Top with sliced strawberries and brush with glaze. Garnish with cookie crumbs. Chill until ready to serve.

Tips, Storage & FAQs

Tips

• Chill dough to help it roll cleanly and hold shape while baking.
• Don’t overbake — cookies should be set but not browned.
• For best presentation, slice strawberries evenly and glaze while slightly warm.

Storage

• Store assembled boats in the fridge for up to 24 hours.
• Unfilled cookies can be kept in an airtight container for up to 1 week.
• Filling can be made up to 2 days ahead and kept refrigerated.

FAQs

• Can I use food coloring instead of strawberry powder? Yes, but it won’t add flavor — opt for gel color.
• Can I use store-bought cookies? For a quick version, yes! Look for oval shortbread cookies.
• What if I don’t have mascarpone? Cream cheese works well as a substitute.
• How do I keep the cookies from getting soggy? Assemble just before serving for best texture.

Final Thoughts

Strawberry Cookie Boats bring together the best parts of a fruit tart, a sugar cookie, and a cheesecake — all in one bite-sized dessert. With their charming shape and vibrant color, they’re guaranteed to steal the show at any gathering. Whether for a holiday spread or just a fancy weekend treat, these are little edible masterpieces worth making.

The Goods

Strawberry Cookie Boats

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Strawberry Cookie Boats feature buttery strawberry cookies filled with mascarpone cream and fresh berries. A fun, elegant dessert perfect for brunch, parties, or sweet summer treats!

Course Dessert

Cuisine European

Recipes

For the Cookie Boats

• 200 g all-purpose flour
• 100 g unsalted butter softened
• 80 g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 Tbsp strawberry powder or crushed freeze-dried strawberries
• ¼ tsp salt

For the Cream Filling

• 250 g mascarpone cheese or cream cheese
• 150 ml heavy cream
• 75 g powdered sugar
• 1 tsp vanilla extract

For the Topping

• 300 g fresh strawberries sliced
• 3 Tbsp strawberry jam or preserve
• 1 Tbsp water
• Shortbread cookie crumbs for garnish

Instructions

Make the Dough:

• In a mixing bowl, cream butter and sugar until fluffy. Add egg and vanilla, then strawberry powder for color and flavor. Mix in flour and salt until a soft dough forms. Wrap and chill for 30 minutes.

Shape and Bake:

• Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut into ovals or boat shapes. Place on parchment-lined trays and indent the centers. Bake for 12–15 minutes until set. Let cool fully.

Prepare the Filling:

• Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick. Transfer to a piping bag fitted with a star tip.

Make the Glaze:

• Warm jam with water in a small saucepan until melted. Cool slightly.

Assemble:

• Pipe cream into each cookie shell. Top with sliced strawberries and brush with glaze. Garnish with cookie crumbs. Chill until ready to serve.

Notes

Chill dough to help it roll cleanly and hold shape while baking.

Don’t overbake — cookies should be set but not browned.

For best presentation, slice strawberries evenly and glaze while slightly warm.