Shortbread Parfait

  • 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.


  • 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


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.

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