Strawberry Lamingtons

12 Ingredients

Number of servings

Chocolate icing

3 cups Woolworths icing sugar mixture, sifted
1/3 cup cocoa powder, sifted
30grams unsalted butter, softened

680grams Woolworths butter cake mix
1 1/3 cup milk
120grams unsalted butter, softened
4 eggs
1/4 cup strawberry jam
300mL Woolworths thickened cream
1/4 cup pure icing sugar, sifted
2 cups Woolworths desiccated coconut
15grams strawberry crisps, crushed

Description

Filled with a luscious strawberry and cream centre, these scrumptious strawberry lamingtons are perfect for festive gatherings.

Swap tip:

Try replacing strawberry jam with cherry jam for a Black Forest-inspired twist or with caramel spread to create extra indulgent lamingtons.

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3cm-deep, 20x30cm lamington pan. Line pan with baking paper, extending paper 3cm above edge on all sides.

Step 2 of 5

Using an electric stand mixer fitted with a paddle attachment, beat cake mix, milk, butter and eggs on medium speed for 2 minutes or until smooth. Pour batter into prepared pan and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in the pan before turning out onto a wire rack to cool.

Step 3 of 5

Once cake is completely cool, use a serrated knife to trim the sides of the slab to form a 18x22cm rectangle. Trim the top of the cake to level. Cut cake into 12 6cm-wide squares. Cut each square in half horizontally to form 24 sandwich halves. Discard scraps.

Step 4 of 5

Spread 1 tsp jam on 12 cake halves. Whisk cream and icing sugar until stiff peaks form. Transfer mixture to a piping bag fitted with a round 1.5cm nozzle and pipe cream over jam then top with remaining cake halves, pressing down gently. Use a butter knife to smooth sides. Transfer to freezer for 30 minutes to set.

Step 5 of 5

To make icing, whisk together icing sugar, cocoa powder, butter and ⅔ cup boiling water in a heatproof bowl until smooth. Place coconut in a separate bowl. Place 1 cake sandwich in icing and use 2 forks to manoeuvre cake until completely coated. Transfer sandwich into the coconut and quickly coat to cover. Transfer to a baking tray. Repeat with remaining sandwiches. Sprinkle with strawberry crisps. Serve.