Frozen Strawberry Parfait Sandwiches
Strawberries come alive with the zing of citrus, which is why these restaurant-worthy parfait sandwiches sing. The butter-rich shortbread cookies are spiked with a dusting of lemon zest, while the filling balances luscious strawberry cream with a bright squeeze of lemon juice.
Ingredients
- 1 cup (140 g) unbleached all-purpose flour
- ½ tsp baking powder
- ½ cup (115 g) unsalted butter, softened
- ½ cup (105 g) sugar
- 1 egg yolk
- 1 lemon, the finely grated zest
- ¾ cup (160 g) sugar
- 2 tbsp cornstarch
- 2 eggs
- 1 cup (250 ml) strawberry purée (see note)
- 2 tbsp (30 ml) lemon juice
- 1 cup (250 ml) 35% whipping cream
Instructions
- In a bowl, combine the flour and baking powder. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolk and lemon zest, beating until smooth. At low speed, or with a wooden spoon, stir in the dry ingredients until smooth. Shape the dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out the dough into a 1/8-inch (3 mm) thick sheet. With a 2 ½-inch (6 cm) round cookie cutter, cut out 24 cookies. Reuse the scraps. Place on
- the prepared baking sheets and refrigerate for 15 minutes.
- Bake, one sheet at a time, for 10 to 12 minutes or until the cookies are lightly golden brown. Let cool completely.
Strawberries come alive with the zing of citrus, which is why these restaurant-worthy parfait sandwiches sing. The butter-rich shortbread cookies are spiked with a dusting of lemon zest, while the filling balances luscious strawberry cream with a bright squeeze of lemon juice.