Strawberries seem to be creeping their way into just about everything these early summer days! This is a variation on a shortcake that I posted a few years ago using Pistachio matcha milk and pulp to create a spongey cake layer and a creamy green whipped cream! The cream calls for sunflower lecithin which is available at your natural foods store. I prefer to use the powdered lecithin as it is less sticky and much easier to work with. Its role is to emulsify the ingredients and it gives the cream a light texture. Stay tuned for my next post to create a delicious drink using the leftover pistachio milk! (you will need to soak your pistachios and cashews a day or at least 6 hours prior to assembly and the cakes will need to set up for 6-8 hours in the fridge as well) Just pop a lid on the leftovers as they store well in the fridge for several days!
Makes 6 one cup wide mouth mason jars
Pistachio Milk:
- 1 cup of raw pistachios soaked for 6 hours or overnight
- 4 cups of water
- 1 heaping tsp. of matcha powder
Drain and rinse the soaked pistachios. Combine with 4 cups of water in a high speed blender until smooth. Strain through a nut milk bag, reserving the pulp to make the cake.
Whisk the matcha into the pistachio milk. Set aside.
The Cake:
- 1 cup of raw pistachio pulp
- 1/2 cup coconut flour
- 1/2 cup of honey or maple syrup
- 1/2 tsp. vanilla
With your hands, combine the pistachio pulp, coconut flour, maple syrup and vanilla until combined.
Press the cake mixture into 6 wide mouth one cup mason jars. Smooth with the back of a small spoon. You can also use 1/2 cup mason jars to make 12!
Arrange 2-3 sliced organic strawberries over top of the cake layer.
The Pistachio Cashew Matcha Cream:
- 1 cup of soaked raw cashews, strained and rinsed
- 1 cup of pistachio matcha milk
- 1/4 cup honey or maple syrup
- 11/2 Tbsp. lemon juice
- 1 tsp. vanilla
- 1 Tbsp. powdered sunflower lecithin
- 1/2 cup of melted coconut oil
Combine all ingredients in a high speed blender until very smooth.
Pour the cream over the cake and fresh strawberries, distributing equally between the 6 jars. You will have enough cream to fill the jars with about a 11/2 in. space at the top. Tap the jars gently on the counter to get rid of any little air bubbles.
Pop them in the fridge for a good 8 hours or even better, overnight to set up.
Garnish with fresh strawberries and blueberries if desired! Pop lids on the extras and refrigerate. They will keep well in the fridge for several days.
