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.