Strawberry Lamingtons

strawberry lamingtons on a pink plate

Overview

strawberry lamingtons on a pink plate

Strawberry Lamingtons

By Amy // Posted Sep 25, 2021 // Category Cakes

My Strawberry Lamingtons are a must-make, especially with all the gorgeous strawberries that are now available. 

Lamingtons are a popular baked dessert you can find in Australia and New Zealand. They’re typically made with chocolate, but you can find ones with different flavours. 

With these Strawberry Lamingtons, you have a buttery and moist sponge that is dipped in strawberry sauce and then covered in shredded coconut. They’re good as they are, but you can make them even better by filling them with some whipped cream and fresh strawberries.

Check out my favourite cake recipes.
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tips

1. Ingredients

The sponge requires the butter, eggs and milk to be at room temperature. I recommend leaving these ingredients on the counter for a few hours before baking so that they’ll be at room temperature by the time you’re ready to bake. Essence can sometimes be a little tricky to find, but I used the new Strawberries and Cream essence you can get at Woolworths. Coconut wise, you can use desiccated coconut or shredded coconut. Desiccated coconut tends to stick more easily to the sponge, but shredded coconut adds a nice crunchy texture to the lamingtons. I used a mix of shredded and desiccated coconut with these lamingtons. 

2. Equipment

You need either a stand mixer or electric mixer(click on link) with this recipe. I used a Masterpro Lamington tin(click on link) (33x24cm/13×9.5inches) to make the lamingtons. You also need a few bowls, plates, forks, a whisk, and a cooling rack.

3. Creaming butter and sugar

Creaming aerates the batter so that you can add volume to your baked goods. You need soft butter at room temperature to cream the butter and sugar well. It’s very important for your butter to not be cold, nor should it be microwaved to be softened. I start by beating just the butter by itself to further soften the butter before adding the sugar. Then you cream the butter and sugar at a medium high speed for around 2-3 minutes until the butter and sugar are light and fluffy. 

4. DON’T HAVE STRAWBERRY ESSENCE? 

You can buy strawberry essence from baking specialty shops or use the Strawberries and Cream essence by Queen that you can get from Woolworths. If you don’t have strawberry essence, you can use of 3tbsp strawberry jelly crystals instead. Although I prefer using essence, I made this using Aeroplane Strawberry Jelly crystals and they still tasted fine!

5. LIGHTLY COVER THE SPONGE WITH SAUCE

You should be careful not to saturate the sponge with the strawberry sauce. When you dip the sponge into the strawberry sauce, you need to be very quick and cover all sides with the strawberry sauce. I recommend using two forks to do this and then to hold the sponge in the air to allow the excess sauce to drip off before putting the coconut on.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyIntermediate

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strawberry lamingtons on a pink plate

Yields16 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr

Sponge
 180 g unsalted butter, at room temperature
 170 g caster sugar
 1 tsp vanilla extract
 3 eggs, at room temperature
 340 g self-raising flour
 1 ¼ cups milk, at room temperature
Strawberry Sauce and Coconut
 2 ½ cups icing sugar
 ½ tsp strawberry extract
 1 cup milk
 few drops of red food colouring
 3 cups desiccated coconut or shredded coconut

Sponge
1

Preheat your oven to 180C (350F). Butter and flour a rectangular baking tin (33x24cm).

2

Cream the butter and sugar at a medium-high speed until the colour is pale and the mixture is light and fluffy. Add the vanilla and gradually beat in the eggs one at a time, beating well between each addition.

3

Gently fold in half of the flour and milk until combined. Then fold in the remaining flour and milk. Put the mixture into your prepared baking tin.

4

Bake for 22-25 minutes or until a skewer in the middle of the cake comes out clean. Once out of the oven, transfer to a wire rack after 10 minutes and let it cool. Cut into squares or rectangles when the sponge is cool (16pieces).

Strawberry Sauce
5

Sift the icing sugar into a large bowl. Add the milk and extract, then whisk until combined. Add a drop of red food colouring and whisk. Continue adding the food colouring until you get to the colour of your choice.

Assembly
6

You need a large deep plate/bowl to put the shredded coconut into. You need your strawberry sauce and also a plate to place the prepared lamingtons onto.

7

Using a two forks, gently place the cut up lamington into the strawberry sauce. Quickly roll it around until all sides are covered in strawberry sauce, let the excess strawberry sauce drip off. Transfer it to the coconut plate. Using your hands or a spoon, cover the strawberry sponge with coconut. Set aside and repeat. Add more coconut when needed.

8

Sprinkle a little extra coconut on top of the prepared strawberry lamingtons. If you want to, fill the lamingtons with some cut strawberries and piped whipped cream. Store in an airtight container in the fridge for up to 4-5 days.

Ingredients

Sponge
 180 g unsalted butter, at room temperature
 170 g caster sugar
 1 tsp vanilla extract
 3 eggs, at room temperature
 340 g self-raising flour
 1 ¼ cups milk, at room temperature
Strawberry Sauce and Coconut
 2 ½ cups icing sugar
 ½ tsp strawberry extract
 1 cup milk
 few drops of red food colouring
 3 cups desiccated coconut or shredded coconut

Directions

Sponge
1

Preheat your oven to 180C (350F). Butter and flour a rectangular baking tin (33x24cm).

2

Cream the butter and sugar at a medium-high speed until the colour is pale and the mixture is light and fluffy. Add the vanilla and gradually beat in the eggs one at a time, beating well between each addition.

3

Gently fold in half of the flour and milk until combined. Then fold in the remaining flour and milk. Put the mixture into your prepared baking tin.

4

Bake for 22-25 minutes or until a skewer in the middle of the cake comes out clean. Once out of the oven, transfer to a wire rack after 10 minutes and let it cool. Cut into squares or rectangles when the sponge is cool (16pieces).

Strawberry Sauce
5

Sift the icing sugar into a large bowl. Add the milk and extract, then whisk until combined. Add a drop of red food colouring and whisk. Continue adding the food colouring until you get to the colour of your choice.

Assembly
6

You need a large deep plate/bowl to put the shredded coconut into. You need your strawberry sauce and also a plate to place the prepared lamingtons onto.

7

Using a two forks, gently place the cut up lamington into the strawberry sauce. Quickly roll it around until all sides are covered in strawberry sauce, let the excess strawberry sauce drip off. Transfer it to the coconut plate. Using your hands or a spoon, cover the strawberry sponge with coconut. Set aside and repeat. Add more coconut when needed.

8

Sprinkle a little extra coconut on top of the prepared strawberry lamingtons. If you want to, fill the lamingtons with some cut strawberries and piped whipped cream. Store in an airtight container in the fridge for up to 4-5 days.

Strawberry Lamingtons
Nutrition Facts

Servings 16


Amount Per Serving
Calories 356
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 11.5g58%
Cholesterol 57mg19%
Sodium 95mg4%
Potassium 102mg3%
Total Carbohydrate 49.2g17%
Dietary Fiber 2g8%
Sugars 31.2g
Protein 4.9g10%

Calcium 4%
Iron 8%
Vitamin D 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

2 thoughts on “Strawberry Lamingtons

  1. These were INCREDIBLE! Better than my local bakery. The dipping stage was a little bit complicated but the flavour was awesome, and the unsweetened cream and fresh strawberries balanced out the sweetness of the cake. 10/10!

    • Yes! I’m glad you enjoyed them. x I agree, dipping it in the sauce can get a little tricky. I used two forks and moved as quickly as I could while coating all sides.

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