These spinach shortcakes are green from spinach (you can't taste it!) and they're topped with Pimm's-infused strawberry and coconut cream.
Strawberries are amazing. Boozy strawberries are even better.
But when that booze is Pimm's, well that just sounds a klaxon and loudly announces that SUMMER'S COMING!
It pretty much throws cut grass at you like confetti and paints its toenails in anticipation of flip flops.
Now, those boozy strawberries need something.
Otherwise, you might as well drink ice-cold jugs of Pimm's and get drunk on a cocktail salad. Not entirely a bad thing.
So let's make strawberry shortcakes.
But this dessert needs a vegetable, don't they all?
Strawberries are great with spinach in so many types of food, like
So I baked strawberry and spinach shortcakes and made them vegan with coconut cream.
Yup, that's what I did.
And I topped them with Pimm's-Infused Strawberries.
I love adding vegetables to desserts. The flavor fades away, but it makes them incredible colors! Spinach is great in desserts because it purees easily and it makes cakes and bakes such an incredible naturally green color.
Try these other delicious spinach dessert recipes!
get the spinach shortcakes with Pimm's strawberries recipe
Did you make this vegetable dessert recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Pimm’s Strawberry and Spinach Shortcakes
For the Pimm’s-Infused Strawberries:
- 2 cups (200g) strawberries
- 1/8 cup (30ml) Pimm’s Cup Liqueur
- 1 cup (240ml) coconut cream chilled, for whipping
- 1 tablespoon sugar
For the spinach shortcake:
- 2 cups (100g) raw spinach
- 15 oz (400ml) can coconut milk chilled
- ½ teaspoon vanilla extract
- 2 1/2 cups (280g) plain (all-purpose) flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon bicarb baking soda
- 4 tablespoons sugar
- ½ teaspoon salt
- Preheat oven to 220C/425F.
- Hull the strawberries and slice thickly. Pour the Pimms over the strawberries and leave in the fridge to infuse while making the shortcake.
- Whip the chilled coconut cream with the sugar until creamy. Refrigerate to firm up until ready to use.
- Steam or simmer the spinach for a few minutes until wilted. Refresh by running under cold water, drain, squeeze out any excess water and puree with a hand-held stick blender or food processor. Stir the puree and vanilla into the chilled coconut milk. Set aside.
- Whisk the flour, baking powder, bicarb of soda, sugar and salt together in a bowl. Add the coconut mixture and mix gently until just combined. Spoon the thick batter into an ungreased 8” square or round baking pan, spread to the edges and cook for 15-18 minutes. Allow to cool slightly in the pan, then turn onto a wire rack to cool.
- Cut the cake into squares or rounds as desired and slice each one horizontally. Spread the whipped coconut cream between the slices, topped with the strawberries and drizzled with the Pimm’s/strawberry juice. Serve immediately.