Strawberry Cookie Boats

Why You’ll Love Strawberry Cookie Boats Recipe

Strawberry Cookie Boats offer the perfect balance of texture and flavor. The cookie base provides a tender crunch, the cream filling is smooth and rich, and the fresh strawberries add a juicy brightness. They’re easy to customize and fun to make, yet fancy enough to impress guests at parties or showers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie boats:

• all-purpose flour

• unsalted butter, softened

• granulated sugar

• large egg

• vanilla extract

• strawberry powder or crushed freeze-dried strawberries

• salt

For the cream filling:

• mascarpone cheese or cream cheese

• heavy cream

• powdered sugar

• vanilla extract

For the topping:

• fresh strawberries, sliced

• strawberry jam or preserve

• water

• shortbread cookie crumbs for garnish

Directions

1. In a large bowl, cream the softened butter and sugar until fluffy. Add the egg and vanilla extract, mixing well. Stir in the strawberry powder or crushed freeze-dried strawberries for color and flavor.

2. Gradually incorporate the flour and salt into the mixture until a soft dough forms. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

3. Preheat the oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thick. Use an oval or boat-shaped cutter to cut out cookie shapes and place them on a parchment-lined baking sheet.

4. Use the back of a spoon or your thumb to gently press down the center of each cookie to create a “boat” shape.

5. Bake for 12–15 minutes or until the cookies are firm but not browned. Let cool completely on a wire rack.

6. To prepare the cream filling, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag.

7. In a small saucepan, gently heat the strawberry jam with a splash of water until smooth and syrupy. Allow to cool slightly.

8. Pipe the cream filling into the center of each cooled cookie boat. Top with fresh strawberry slices and brush the fruit lightly with the strawberry glaze. Finish with a sprinkle of shortbread crumbs.

Servings and timing

• Servings: approximately 8 cookie boats

• Prep time: 40 minutes

• Cook time: 15 minutes

• Total time: 55 minutes

Variations

• Try using raspberries or blueberries instead of strawberries for a new twist.

• Add a pinch of lemon zest to the filling for extra brightness.

• Use a chocolate cookie base and top with dark berries for a decadent version.

• Substitute the mascarpone with Greek yogurt for a lighter filling.

• Garnish with mint leaves for a refreshing finish.

Storage/Reheating

Strawberry Cookie Boats are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 24 hours. The cookie shells may soften slightly from the moisture. For make-ahead prep, store the unfilled cookie shells in a sealed container at room temperature for up to 5 days, and fill just before serving. No reheating is required.

FAQs

What can I use instead of strawberry powder?

Crushed freeze-dried strawberries are a great alternative and add both flavor and color naturally.

Can I prepare the cookie boats in advance?

Yes, the cookie shells can be made a few days ahead and stored airtight. Assemble them with cream and fruit just before serving.

Is it necessary to use a piping bag?

A piping bag gives a cleaner look, but you can also spoon the cream filling into the cookie boats.

What kind of jam works best for the glaze?

Strawberry jam or preserves with a smooth consistency work best. You can strain chunky jams if needed.

How can I prevent the cookie from getting soggy?

Assemble the cookie boats close to serving time to maintain the crunch of the cookie base.

Can I freeze these cookies?

It’s best not to freeze the assembled cookie boats, but the cookie shells can be frozen unfilled for up to a month.

What can I serve with strawberry cookie boats?

They pair beautifully with a cup of tea or coffee, or alongside vanilla ice cream.

Can I make them gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for baking.

What if I don’t have mascarpone?

Cream cheese is a good substitute and offers a slightly tangier flavor.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar in both the cookie dough and filling to suit your taste preferences.

Conclusion

Strawberry Cookie Boats are a delightful fusion of crisp cookies, creamy filling, and fresh fruit. They’re a beautiful treat for any occasion, easy to personalize, and sure to be a crowd favorite. Whether you’re baking for a gathering or simply treating yourself, these sweet boats are a joy to make and even better to eat.