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 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
- 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.