Spinach & Strawberries and Cream Cake

Spinach & Strawberries and Cream Cake

Cake Recipe

55 Mins
  • For The Spinach Cake:
  • 200g raw fresh spinach
  • 170g unsalted butter, softened
  • 200g sugar
  • 3 eggs
  • 150g plain Greek yoghurt
  • 240 ml coconut milk or full fat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 380g plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 75g shredded coconut (optional)
  • 200g good-quality strawberry jam
  • 200g fresh strawberries, to decorate
  • For the Cream Frosting:
  • 600ml double cream
  • 150g icing sugar
  • 1 teaspoon vanilla extract


For The Spinach Cake:


Preheat the oven to 160C/140C Fan/Gas Mark 3/325F. Grease and line three 6" cake pans


Steam or simmer the spinach for a few minutes until wilted. Run under cold water to refresh, drain and squeeze out any excess moisture. Puree with a hand blender and set aside


In a bowl, whisk the flour, baking powder, salt and coconut and set aside


In a separate bowl, cream the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time and beat in well. Stir in the spinach puree, coconut milk, yoghurt, vanilla and almond extract


Add the dry ingredients to the wet ingredients in two parts. Mixing gently after each addition until just combined


Pour the batter into the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely


For The Frosting:


Whilst the cake cools, make the cream filling by beating the double cream with a whisk attachment on high speed until soft peaks form, add the icing sugar and vanilla and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).


To Assemble:


Place one of the cake layers onto a cake board or cake stand, and spread with some of the strawberry jam, top with some of the cream and repeat for the remaining layers


With the leftover frosting, spread over the top and sides of the cake and add the fresh strawberries to the top, sliced or whole

Products used to make this recipe

Swan Retro Scale

Swan Retro Scale

Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…

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Swan 800W Retro Stand Mixer

Swan 800W Retro Stand Mixer

If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…

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