Homemade Strawberry Cookie Boats with Vanilla Cream and Fresh Berries
Make delicious homemade strawberry cookie boats filled with vanilla cream and fresh berries. Easy recipe using a mini muffin tin for perfect individual desserts.
Equipment
- mixing bowl
- hand mixer
- oven
- mini muffin tin
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Vanilla Cream and Toppings
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 cup fresh strawberries, hulled and finely chopped
- 1/2 cup fresh mixed berries, such as raspberries and blueberries
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, use a hand mixer to beat the room-temperature butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. Beat in the egg and vanilla extract until just combined.
- Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until a soft, cohesive dough forms. Be careful not to overmix.
- Divide the dough into 12 equal pieces. Press each piece into a well-greased mini muffin tin, using your fingers to press it up the sides to form a small cup or boat shape. Bake for 12-15 minutes, or until the edges are just lightly golden brown. Let the cookie boats cool completely in the pan.
- While the cookie boats cool, make the vanilla cream. In a chilled bowl, beat the heavy whipping cream and 1 tablespoon of powdered sugar with a hand mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Gently fold in the chopped strawberries.
- Once the cookie boats are completely cool, carefully remove them from the tin. Spoon the strawberry vanilla cream into each boat, then top with the fresh mixed berries. Lightly dust the tops with the remaining powdered sugar just before serving.
Notes
Let the cookie boats cool completely before filling to prevent the cream from melting.