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)
- 250g mascarpone cheese (or cream cheese)
- 150ml heavy cream
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam
- Shortbread cookie crumbs for garnish
Instructions
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add strawberry powder and mix well.
- Add flour and salt; mix until just combined. Shape dough into a ball, wrap in plastic wrap, and refrigerate for about 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.
- Create indentations in each cookie's center using your thumb or spoon. Bake for 12-15 minutes until set but not browned; cool completely.
- In another bowl, beat mascarpone cheese, heavy cream, powdered sugar, and remaining vanilla until smooth. Pipe filling into each cookie boat.
- Heat strawberry jam with a tablespoon of water until melted; brush over sliced strawberries atop each filled cookie.
- Garnish with shortbread crumbs before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg