Deconstructed Delight Strawberry Shortcake Sushi Rolls Recipe

Instructions:

1. Preheat oven to 375°F (190°C). Line a 9x9 inch baking pan with parchment paper, ensuring an overhang.
2. Whisk flour, ½ cup sugar, baking powder, and salt in a large bowl. Cut in the cold butter using fingertips or a pastry blender until the mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg, heavy cream, and vanilla. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
4. Spread the batter evenly in the prepared pan and bake for 15–20 minutes until a skewer inserted into the center comes out clean. Cool completely on a wire rack.
5. Once cool, remove the sponge cake from the pan. Break the cake into medium chunks and pulse in a food processor until the texture resembles coarse grains of rice. Transfer to a bowl.
6. Sift ¼ cup powdered sugar over the cake crumbs and gently toss to combine. Cover and chill in the refrigerator for at least 1 hour to firm up.
7. For the drizzle, whisk together the crème fraîche, 2 tablespoons of powdered sugar, lemon zest, and lemon juice until smooth. Cover and chill.
8. Set up your rolling station: place plastic wrap over a bamboo sushi rolling mat. Lay one Nori sheet shiny-side down on the plastic.
9. Evenly spread about 1/4 of the chilled shortcake crumbs over the Nori, patting gently and leaving a 1-inch border clear at the top edge furthest from you.
10. Arrange a line of halved fresh strawberries horizontally across the bottom third of the shortcake layer.
11. Using the mat, lift the bottom edge and roll tightly away from you, tucking the Nori over the filling. Dampen the exposed top edge of the Nori with a little water to seal the roll.
12. Wrap each assembled roll tightly in plastic wrap and chill for 15 minutes to help it set before slicing.
13. Unwrap the rolls. Using a very sharp, slightly dampened knife, slice each roll into 6–8 even pieces. Serve immediately drizzled generously with the chilled Lemon Crème Fraîche.