Ingredients:

  • 1 cup All-Purpose Flour (120g)
  • 2 Tbsp Granulated Sugar (25g)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 Tbsp Unsalted Butter, cold and cubed (56g)
  • 1/4 cup Milk (60ml)
  • 1 large Egg, lightly beaten
  • 1 cup Heavy Whipping Cream (240ml), very cold
  • 2 Tbsp Powdered Sugar (20g)
  • 1/2 tsp Vanilla Extract
  • 1 Pint Fresh Strawberries, hulled and sliced thinly (approx. 350g)
  • 1 tsp Lemon Juice (Optional for berries)
  • 1 cup Crumbled Leftover Shortcake Base (approx. 100g)
  • 4 Sheets Dried Nori Seaweed (or substitute)
  • Extra powdered sugar, for dusting

Instructions:

  1. Preheat oven to 400°F (200°C). Combine dry ingredients (flour, sugar, baking powder, salt) for the shortcake base. Cut in the cold butter until mixture resembles coarse crumbs.
  2. Stir in milk and egg until just combined to form a soft dough. Press the dough thinly (about 1/4 inch thick) onto a parchment-lined baking sheet.
  3. Bake for 12-15 minutes until golden. Let cool completely. Once cool, crumble the shortcake into fine crumbs (this is your 'rice'). Set aside 1 cup for rolling and reserve the rest for coating.
  4. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently toss the sliced strawberries with optional lemon juice.
  5. Wrap the bamboo rolling mat tightly in plastic wrap. Place one sheet of Nori rough-side up on the mat.
  6. Spread approximately 1/4 of the shortcake 'rice' mixture evenly over the Nori, leaving a 1/2-inch border along the top edge clear. Pat gently.
  7. Pipe or spread a line of whipped cream horizontally across the centre of the 'rice,' then layer the strawberry slices neatly over the cream.
  8. Using the rolling mat, lift the edge closest to you and tightly roll the entire structure away from you, tucking the ingredients in firmly. Moisten the clear edge slightly to seal the roll shut.
  9. Roll the finished cylinder gently in the reserved shortcake crumbs until fully coated. Wrap the entire log tightly in plastic wrap and chill for at least 45 minutes to set.
  10. Remove the plastic wrap. Use a very sharp, slightly damp knife to slice the roll into 1/2-inch thick pieces. Arrange decoratively and serve.