Food  |  Parenting

Family-Friendly Recipe: Individual Strawberry Shortcakes

Alexandria's Evening Star Cafe Executive Chef has prepared five family-friendly meals for parents.

Photography by Renée Comet. Food Styling by Lisa Cherkasky.

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

Strawberry Compote

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