Description
Delightful cookie shells filled with creamy mascarpone cheese and fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 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
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined. Stir in the strawberry powder.
- Combine Flour: Gradually add the all-purpose flour and salt, stirring until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for about 30 minutes.
- Bake the Boats: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thick. Cut into boat shapes or use an oval cutter and place on parchment-lined baking sheets. Bake for 12-15 minutes until set but still pale, then cool completely on a wire rack.
- Make the Cream Filling: Beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag.
- Prepare the Strawberries: Heat the strawberry jam with water in a small saucepan over low heat until melted. Let cool slightly.
- Assemble: Pipe the cream filling into each cooled cookie boat, arrange sliced strawberries on top, and lightly brush them with the strawberry glaze. Top with shortbread cookie crumbs.
- Chill and Serve: Refrigerate until ready to serve, allowing the boats to sit at room temperature for about 15 minutes before serving.
Notes
For an easier approach, store-bought strawberry jam can be used. To keep the texture of the cookie boats, avoid overfilling them.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg