Shortbread Parfait

Name: Shortbread Parfait
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 lb. strawberries, hulled and sliced; 1 1 ⁄ 4 cups sugar; 2 1 ⁄ 2 tbsp. fresh lemon juice, plus 1 tbsp. zest; 2 tbsp. vanilla extract; 2 1 ⁄ 2 cups flour; 1 ⁄ 2 tsp. kosher salt; 16 tbsp. unsalted butter, softened; 3 egg yolks; 1 1 ⁄ 2 cups blueberries; 1 small mango, peeled and chopped; 2 cups heavy cream

Serves
serves 6

At Local Ocean Seafoods in Newport, Oregon, a coastal feast is punctuated with this crumbly shortbread and berry parfait. This recipe first appeared in our April 2014 issue with Jane and Michael Stern's story From Western Waters.

Ingredients

1 lb. strawberries, hulled and sliced
1 ¹⁄₄ cups sugar
2 ¹⁄₂ tbsp. fresh lemon juice, plus 1 tbsp. zest
2 tbsp. vanilla extract
2 ¹⁄₂ cups flour
¹⁄₂ tsp. kosher salt
16 tbsp. unsalted butter, softened
3 egg yolks
1 ¹⁄₂ cups blueberries
1 small mango, peeled and chopped
2 cups heavy cream

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Instructions

Step 1

Stir 1⁄2 cup strawberries, 1⁄4 cup sugar, 1⁄2 tbsp. lemon juice, and 1 tsp. vanilla in a bowl and cover with plastic wrap; chill at least 6 hours or up to overnight.

Step 2

Heat oven to 425°. Whisk flour and salt in a bowl; set aside. Using an electric hand mixer, beat 3⁄4 cup sugar and remaining lemon juice, plus the zest, 1 tsp. vanilla, and the butter in a bowl until fluffy. Add yolks one at a time, beating well after each addition, and, with the motor running, slowly add flour mixture until dough forms. Divide dough into 6 balls and flatten into 3⁄4″ disks; transfer to a parchment paper-lined baking sheet. Bake until golden and slightly firm, 20–25 minutes; let cool completely.

Step 3

Purée reserved strawberry mixture with 1⁄2 cup blueberries and half the mango in a blender into a smooth sauce. Whip remaining sugar, vanilla, and the cream in a bowl until stiff peaks form. Spoon 1⁄2 cup whipped cream into 6 bowls; crumble 1⁄2 cookie over each. Top with half of the remaining berries and mango, and drizzle with some of the fruit sauce. Repeat with remaining cream, cookies, fruit, and sauce.

Stir 1⁄2 cup strawberries, 1⁄4 cup sugar, 1⁄2 tbsp. lemon juice, and 1 tsp. vanilla in a bowl and cover with plastic wrap; chill at least 6 hours or up to overnight.
Heat oven to 425°. Whisk flour and salt in a bowl; set aside. Using an electric hand mixer, beat 3⁄4 cup sugar and remaining lemon juice, plus the zest, 1 tsp. vanilla, and the butter in a bowl until fluffy. Add yolks one at a time, beating well after each addition, and, with the motor running, slowly add flour mixture until dough forms. Divide dough into 6 balls and flatten into 3⁄4″ disks; transfer to a parchment paper-lined baking sheet. Bake until golden and slightly firm, 20–25 minutes; let cool completely.
Purée reserved strawberry mixture with 1⁄2 cup blueberries and half the mango in a blender into a smooth sauce. Whip remaining sugar, vanilla, and the cream in a bowl until stiff peaks form. Spoon 1⁄2 cup whipped cream into 6 bowls; crumble 1⁄2 cookie over each. Top with half of the remaining berries and mango, and drizzle with some of the fruit sauce. Repeat with remaining cream, cookies, fruit, and sauce.