Jim Jeffords, the executive chef at Alexandria’s neighborhood favorite Evening Star Cafe and dad to six-month-old Virginia, has come up with this scrumptious summer dessert—something the family will love!
Individual Strawberry Shortcakes
|3 cups all-purpose flour||1 tablespoon table salt|
|2½ tablespoons baking powder||6 tablespoon sugar|
|3 sticks + 2 tablespoons butter, cut into 1-inch chunks||2 eggs|
|1½ cups sour cream||½ cup milk|
|1 teaspoon ground allspice||1 teaspoon nutmeg|
|1 pint fresh strawberries,washed, stems removed,and halved||1⁄8 cup Sauternes|
|1 cup sugar||1 cup water|
|zest of 1 lemon||zest of 1 orange|
|pinch of salt|
Compote: Combine sugar and water in a saucepan over medium heat. Cook until sugar has dissolved and mixture becomes a thick syrup. Add strawberries, citrus zest, salt, and Sauternes and cook over high heat for 10 to 15 minutes, or until fruit softens. Remove from heat and set aside.
Biscuits: Preheat oven to 375 degrees. In a large mixing bowl, combine dry ingredients. In a separate bowl, whisk together eggs, sour cream, and milk. Using a stand mixer on a low speed, mix butter into dry ingredients until no large chunks remain. Slowly add in sour-cream mixture. Mix until wet ingredients are fully incorporated. On a clean surface lightly sprinkled with flour, roll out biscuit dough evenly to 1 inch thick. Using a round cookie cutter, cut out biscuits and place on a baking tray.
Bake for 15 minutes, or until golden brown. Slice biscuits in half and top with a heaping spoonful of compote. Garnish with freshly whipped cream.
Serves 4 to 6