Shortbread Parfait

Shortbread parfait
Corey Arnold

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.

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

Ingredients

  • 1 lb. strawberries, hulled and sliced
  • 1 14 cups sugar
  • 2 12 tbsp. fresh lemon juice, plus 1 tbsp. zest
  • 2 tbsp. vanilla extract
  • 2 12 cups flour
  • 12 tsp. kosher salt
  • 16 tbsp. unsalted butter, softened
  • 3 egg yolks
  • 1 12 cups blueberries
  • 1 small mango, peeled and chopped
  • 2 cups heavy cream

Instructions

  1. Stir 12 cup strawberries, 14 cup sugar, 12 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 34 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 34″ 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 12 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 12 cup whipped cream into 6 bowls; crumble 12 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.