Ingredients
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
250g mascarpone cheese or cream cheese
150ml heavy cream
75g powdered sugar
1 teaspoon vanilla extract
300g fresh strawberries, sliced
3 tablespoons strawberry jam or preserve
1 tablespoon water
Shortbread cookie crumbs for garnish
Instructions
In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined. Mix in the strawberry powder to achieve a pink color.
Gradually add flour and salt, mixing until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter. Place on parchment-lined baking sheets.
Use your thumb or the back of a spoon to create an indentation in the center of each cookie, forming a boat-like shape. Bake for 12-15 minutes until set but not browned. Cool completely.
Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag fitted with a star tip.
In a small saucepan, heat strawberry jam with water until melted and smooth. Allow to cool slightly.
Pipe cream filling into the cookie boats. Arrange sliced strawberries on top of the cream. Brush strawberries with the jam glaze.
Sprinkle shortbread cookie crumbs around the dessert for garnish. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before serving for best flavor.
Notes
For the best pink color, use freeze-dried strawberry powder rather than food coloring for natural flavor and color.
The cookie dough can be made a day ahead and refrigerated.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
Assembled cookie boats are best enjoyed within 24 hours, but unfilled cookies can be stored in an airtight container for up to a week.
For a quicker version, you can use store-bought shortbread cookies and just add the filling and toppings.
ToolsYou'll Need
Mixing bowls
Electric mixer or stand mixer
Rolling pin
Cookie cutters (oval or boat-shaped)
Baking sheets
Parchment paper
Piping bag with star tip
Small saucepan
Pastry brush
