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 freeze-dried strawberries, crushed
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Stir in the strawberry powder.
- Gradually add the flour and salt until just combined. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out chilled dough to about 1/4 inch thickness and cut into boat shapes. Place on parchment-lined baking sheets.
- Use your thumb or a spoon to create indentations in each cookie for filling. Bake for 12-15 minutes until set but not browned. Cool completely.
- Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth; transfer to a piping bag.
- For the glaze, heat strawberry jam with water until melted; allow it to cool slightly.
- Pipe the cream filling into each cooled cookie boat, top with sliced strawberries, and brush gently with glaze.
- Garnish with shortbread crumbs if desired; refrigerate until serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie boat (50g)
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg