Shortbread Parfait

by0| PUBLISHED Mar 21, 2014 3:26 PM
Shortbread Parfait

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.

Yield: serves 6


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


  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.
  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.
  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.