Homemade Strawberry Lamingtons

Strawberry Lamingtons are a delightful twist on the classic Australian and New Zealand treat. Featuring a buttery sponge cake dipped in a homemade strawberry glaze and coated in shredded coconut, these soft and moist lamingtons are bursting with sweet, fruity flavor.

Why You’ll Love This Recipe

• Unique Twist on a Classic: Instead of traditional chocolate, these lamingtons feature a strawberry glaze.
• Perfectly Moist & Fluffy: The sponge cake soaks up the strawberry syrup for an extra moist texture.
• Great for Any Occasion: Perfect for afternoon tea, parties, or as a special dessert.
• Make-Ahead Friendly: Can be prepared in advance and stored for later.

Ingredients

For the Sponge Cake:

• 180 g unsalted butter, softened
• 170 g caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 340 g self-raising flour, sifted
• ¾ cup (180 ml) milk

For the Strawberry Glaze:

• 2 ½ cups icing sugar
• ½ tsp strawberry extract
• 3 drops red food coloring
• 1 ½ cups (360 ml) milk

For Coating:

• 3 cups desiccated coconut or shredded coconut

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 180°C (350°F). Grease and line a square baking tin (8×8 inches) with parchment paper.
2. In a large bowl, cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract.
5. Gently fold in self-raising flour, alternating with milk, until smooth.
6. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool completely before cutting into 16 equal squares.

Step 2: Make the Strawberry Glaze

1. In a medium bowl, whisk together icing sugar, strawberry extract, food coloring, and milk until smooth.
2. Adjust the consistency by adding a little extra milk if needed. The glaze should be thin enough to coat the sponge but thick enough to hold onto the coconut.

Step 3: Coat the Lamingtons

1. Place the desiccated coconut in a shallow bowl.
2. Using a fork, dip each cake square into the strawberry glaze, coating all sides evenly.
3. Allow excess glaze to drip off, then roll the cake in the shredded coconut until fully covered.
4. Transfer to a wire rack and allow to set for at least 30 minutes.

Step 4: Serve and Enjoy

• Once set, serve the lamingtons with whipped cream or fresh strawberries.

Servings and Timing

• Yield: 16 lamingtons
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Setting Time: 10 minutes
• Total Time: 1 hour

Variations

• Chocolate Strawberry Lamingtons: Drizzle melted chocolate over the top for extra indulgence.
• Jam-Filled Lamingtons: Slice the cake squares in half and spread a layer of strawberry jam before coating.
• Gluten-Free Option: Use gluten-free self-raising flour for a celiac-friendly version.

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep for up to 5 days in the fridge.
• Freezing: Freeze individually wrapped lamingtons for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I make these ahead of time?

Yes! Store them in an airtight container and serve within a few days for the best texture.

2. Why is my sponge cake too dry?

Overbaking can cause dryness. Be sure to check for doneness with a skewer around 25 minutes.

3. Can I use store-bought sponge cake?

Absolutely! If short on time, you can use a pre-made sponge cake.

4. Can I use fresh strawberry puree instead of extract?

Yes! Blend and strain fresh strawberries, then adjust icing sugar to maintain consistency.

5. How do I get an even glaze coating?

Use two forks to lift and dip the sponge into the glaze, allowing excess to drip before rolling in coconut.

6. What can I serve with lamingtons?

Pair with tea, coffee, or a scoop of vanilla ice cream.

7. How can I make these dairy-free?

Use plant-based milk and vegan butter for a dairy-free version.

8. Can I make mini lamingtons?

Yes! Cut the sponge into smaller bite-sized pieces and reduce coating ingredients accordingly.

9. Why are my lamingtons too soft to dip?

Let the sponge cake cool completely or refrigerate for 30 minutes before dipping.

10. Can I use shredded coconut instead of desiccated?

Yes! Shredded coconut gives a more textured coating, while desiccated coconut gives a finer finish.

Conclusion

These Strawberry Lamingtons bring a fresh, fruity twist to the classic Australian and New Zealand treat. With their buttery sponge, sweet strawberry glaze, and coconut coating, they are moist, flavorful, and perfect for any occasion. Whether you’re making them for afternoon tea or a special dessert, these lamingtons are sure to impress!

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