Have you ever had a Strawberry shortcake dessert bar? The last time I had one I was probably a teenager.  But I remember them being pretty delicious 20 or more years ago.  This was my inspiration for this dessert.  I had these extremely sweet strawberries and wanted to take a modern version on this classic strawberry shortcake dessert bar.  Of course with some twists, and liberal interpretations.   The final product was actually an amazing light and refreshing dessert, perfect go to, during the hot summer days.  For the parfait, and the cream element to this dessert, I added a can of coconut milk that added just another layer of subtle but sweet flavor.  Here's the recipe hope you enjoy it!


Strawberry Parfait

1 can of coconut milk

3 cups of whole strawberries 

1 1/4 cup of heavy cream 

3/4 cup sugar

10.5 g of gelatin powder

1 tsp of vanilla

1/4 cup of powdered sugar


Strawberry Sorbet

2 cups of sugar

2 1/3 cup of water

4 cups of whole strawberries 

1 large lemon juiced


Shortbread Recipe

1 cup of butter softened

1/2 cup of sugar plus 2 tbsp

1 tsp of salt

2 1/2 cups of flour


micro sorrel

1/2 cup of fresh strawberries sliced


For the Parfait,

Get an ice bath ready in a large bowl.  Place coconut milk and strawberries in a blender and puree until smooth.  Pour into a pot, turn on the heat and add the granulated sugar.  In a small separate bowl add gelatin and 3 tbsp of water to bloom.  Stir the coconut-strawberry mixture until the sugar has dissolved and the mixture is hot.  Turn off the heat.  Add a little of the strawberry mixture to the gelatin to dissolve it.  Then pour the strawberry mixture into a bowl and set it in the ice bath.  Pour in the gelatin and stir until well combined.  Stir the mixture for a few minutes to cool down.  Meanwhile in a stand mixer add heavy cream.  Using the whisk start to whip the heavy cream. When the cream starts to thicken add the powdered sugar and vanilla.  Whip until stiff peaks.  Then when the strawberry mixture has cooled but not gelled  whisk in the whipped cream gently.  You want to incorporate the whipped cream well, but you don't want to over work it.  Once you have combined it completely pour onto a half sheet pan and place in the freezer for at least 2 hours.  

For the Shortbread,

Go here to so see the recipe .  I placed the dough in a baking rectangular pan and baked it until golden brown.  Then after it cools completely take half of the shortbread and place either in a food processor and pulse until coarse or place in a plastic bag and crush with a mallet.  

For the sorbet,

Place water and sugar in a pot.  Bring to a boil and cook for 2 minutes.  Then cool slightly and place in a blender with the 4 cups of whole strawberries.  Puree until smooth, and the lemon juice, then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an air tight container and place in the freezer 

To finish,

In a bowl add the coarse ground shortbread. Take the parfait out of the freezer and cut with a ring cutter and place on top of the shortbread.  Then take out the sorbet and add a scoop of sorbet.  Add the fresh sliced strawberries to the parfait and finish with micro sorrel.  Serve and enjoy!