Levy Restaurants

Use Fresh Berries for Chef Jason Tingley's Strawberry Shortcake


Serves 10


Lemon Butter Cream Biscuit
3 ½ cups all purpose flour
¼ teaspoon sea salt
4 tablespoons sugar
2 tablespoons baking powder
zest from one lemon 
½ tablespoon lemon extract
2 cups heavy cream (use 1 ¾ cups and ¼ cup to brush on top of the biscuits)
7 ½ ounces diced unsalted butter 

Sugar Poached Orange Pinwheels
1 pound orange pinwheels (¼ inch slices)
8 ounces sugar
2 cups water
½ of one vanilla bean (sliced lengthwise)

Marinated Strawberries
2 pounds quartered strawberries
4 ounces sugar
2 ounces water

Whipped Cream
2 cups heavy cream
½ cup sugar
1 teaspoon vanilla extract
30 ounces mascarpone cheese
10 mint sprigs

Lemon Butter Cream Biscuit
Start by pre-heating the oven to 400˚ degrees. In a large mixing bowl stir together the flour, salt and
baking powder. Using your fingers or a pastry cutter , cut the butter into small pieces.  Lightly
stir in the heavy cream with a fork until the dough comes together. Do not over mix. 

On a table or counter sprinkle some extra flour followed by biscuit dough.  Using a pastry roller,
roll out the dough to ¾ inch thick. Cut out the dough into 2 ½ inch circles with a ring cutter.  Place on a parchment lined sheet pan; brush the sides and top with heavy cream, dust with sugar and bake until golden brown (about 25 -35 minutes).  Remove from oven and let cool.

Sugar Poached Orange Pinwheels
In a sauce pan, add the sugar, water and vanilla, bring to a boil and simmer for 5 minutes. Add the 
oranges and simmer for 1 minute and remove from the heat. Let the oranges cool on the counter for an hour before refrigerating.  When cooled cut the oranges into pie like quarters, and place back into the liquid until plating. 
Marinated Strawberries
Using a blender, add ¼ pound of strawberries, water and 1 ounce of sugar, blend into a puree.
In a mixing bowl add the remainder of strawberries, sugar and puree.  Mix together and keep cool in the refrigerator until plating. 

Whipped Cream
In a high speed blender, add the heavy cream, sugar, and vanilla extract. Blend until stiff peaks form. Be careful not to over mix, Store in a pastry bag with a star tip, keep cool. 

Cut the biscuit in half lengthwise, place bottom of biscuit on a plate. Meanwhile in a mixing bowl add the mascarpone cheese, ½ pound of the poached orange quarters and mix together. Place a 3 ounce portion on top of the biscuit bottom, followed by a large spoonful of marinated strawberries, then the biscuit top.  Pipe out some whipped cream on top add the mint sprig.  Place some orange quarters around the plate.

It is ready to enjoy!

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