Lamingtons, beloved by Australians for generations, are more than just a baked good; they’re a cherished icon, making an appearance at every quintessential picnic, party, and family gathering. While the classic chocolate-dipped, coconut-coated variety holds a special place in our hearts, culinary creativity often leads to exciting new interpretations. These **Rose Strawberry Lamingtons** are a delightful departure from tradition, offering a vibrant pink hue and an exquisite flavor profile that promises to enchant your taste buds and leave a lasting impression.
Unlike my classic Australian lamingtons, this recipe ventures into a world of delicate floral notes and sweet berry tang. The pairing of rose and strawberry is truly harmonious; somehow, each flavor intensifies and complements the other, creating a complex yet refreshing taste experience. It’s a testament to how traditional recipes can be reimagined with stunning results.
For more fun twists on this Aussie favorite, you should also try these **fairy bread lamingtons**.
Table of contents
- What is a Lamington?
- The Art of Making Lamingtons: Crafting the Perfect Sponge
- The Exquisite Rose Strawberry Glaze
- Assembling Your Lamington Masterpiece
- Storage and Serving Tips
- More Delightful Recipes You’ll Love
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What is a Lamington? An Australian Culinary Icon
For those unfamiliar with this delightful treat, a lamington is an absolute cornerstone of Australian cuisine, a simple yet profoundly satisfying dessert that evokes memories of childhood and sun-drenched gatherings. At its core, it’s a creation of **soft, incredibly fluffy sponge cake squares, which are traditionally enrobed in a rich chocolate glaze and then generously coated in fine desiccated coconut**. You’ll discover these delectable cakes in every reputable Australian bakery, gracing the tables at picnics, and taking center stage during national celebrations like Australia Day. To merely call it a classic would be a vast understatement; it is, quite simply, a national treasure.
While the quintessential chocolate flavor undoubtedly holds a cherished spot in many hearts (mine included!), I’m always eager to explore new dimensions in baking. The inspiration for these Rose Strawberry Lamingtons stemmed from a desire to create something exceptionally pretty and delicate, a dessert that whispers elegance rather than shouts it. The result is precisely that: a confectionery masterpiece where the subtle, fragrant notes of rosewater essence beautifully enhance the sweet, juicy burst of strawberries. This harmonious blend transforms a humble cake into a sophisticated treat, much like my Pistachio Rose Panna Cotta Tart, where rosewater always seems to impart an undeniable touch of grace and refinement. The delicate pink hue, derived naturally from strawberries, further adds to its charm, making it visually as appealing as it is delicious.
The Art of Making Lamingtons: Crafting the Perfect Sponge
For a comprehensive list of ingredients and step-by-step instructions, please jump to the full recipe card below.
Every exceptional lamington begins with an equally exceptional sponge cake. Our journey starts with baking a generous, airy sponge in a **lamington tin**, ideally measuring approximately 22cm x 33cm and 5cm deep. This size is crucial, as it’s equivalent to a 9×13 inch baking tin with a 2-inch depth, such as this deep baking pan. The specific dimensions allow the sponge to be cut into uniform 5cm (or 2-inch) squares, which is the traditional and most aesthetically pleasing size for lamingtons. Of course, you can certainly cut them smaller if you prefer, or even adjust the recipe by a third to fit a smaller pan. While I haven’t personally tested it, I believe this recipe would also work effectively in two 8×8 inch baking tins, similar to those used for brownies, yielding a slightly different shape but equally delicious result.
The sponge itself is prepared using a classic creaming method, ensuring maximum lightness and tenderness. First, softened butter and sugar are beaten together until the mixture becomes wonderfully pale and fluffy – this step is vital for incorporating air and creating a delicate crumb. Next, whole eggs are added and fully incorporated, followed by additional egg whites and a generous splash of vanilla extract. The extra egg whites contribute to an even airier texture, giving the sponge its characteristic cloud-like feel. This luxurious, fluffy batter is then gently spread into the meticulously prepared baking tin and baked until golden brown and perfectly risen, typically around 35-40 minutes. The aroma filling your kitchen will be absolutely divine, signaling the beginning of something truly special.
Once baked, the sponge cake needs to cool completely before it can be handled. This cooling period is critical for the cake to firm up, making it much easier to cut without crumbling. Begin by carefully trimming off the browned edges of the entire cake; this not only creates a neat, professional finish but also ensures every lamington piece has a soft, unblemished crumb ready to absorb the delicious glaze. Then, slice the cake into precise 5cm x 5cm squares. For those who appreciate perfection, a ruler can be your best friend here! After the initial cut, gently shave off any remaining browned edges from each individual mini cake. Remember, the goal is to remove just the thin golden crust, preserving as much of that gorgeous, fluffy sponge as possible.
The Exquisite Rose Strawberry Glaze
While many recipes for strawberry lamingtons rely on strawberry jelly (jello) mix for convenience, I firmly believe that the unparalleled flavor and freshness of a homemade glaze are worth the extra effort. And truly, once you taste the difference, you’ll understand! While using jelly crystals is always an option if you’re short on time, nothing compares to the vibrant, authentic taste derived from real fruit and quality ingredients. This beautiful pink glaze is crafted by first creating a simple syrup of water, sugar, and powdered gelatine. This mixture provides the perfect base for our star ingredients: fragrant **rosewater essence and fresh, ripe strawberries** (frozen strawberries work equally well, making this a year-round delight).
After the gelatin and sugar are dissolved into the water, this warm syrup is poured over the strawberries and rosewater essence in a blender, then pureed until smooth and fully combined. The next crucial step is to pour this vibrant mixture through a fine-mesh strainer. This ensures a beautifully smooth glaze, free of any strawberry seeds or fibrous bits, contributing to the delicate texture and appearance of the final lamington. The strained liquid is then combined with icing sugar (powdered sugar) and a touch of melted butter. Whisking until smooth creates a luscious, pourable glaze. However, patience is key here: it is absolutely essential to let this glaze cool down in the fridge for approximately 30 minutes before dipping the cake. This chilling period allows the glaze to thicken slightly, reaching the perfect consistency. If the glaze is too warm or too thin, the sponge will absorb too much liquid, resulting in a soggy cake rather than a perfectly coated, firm lamington.
Assembling Your Lamington Masterpiece
The final step in creating these delightful Rose Strawberry Lamingtons is the assembly, where each sponge square is transformed into a glistening, coconut-dusted treat. To achieve an even and mess-free coating, I highly recommend using two forks. Gently spear a sponge square with one fork, then use the second fork to assist in turning it over and over within the chilled glaze. Ensure every side is thoroughly coated with the beautiful pink strawberry mixture. Lift the lamington, allowing any excess glaze to drip off for a few seconds – this prevents a heavy, overly saturated coating. Immediately after dipping, transfer the glaced square into a bowl of fine desiccated coconut. Roll it generously, ensuring all surfaces are covered with a delicate layer of coconut. Finally, place the freshly coated lamingtons on a wire rack to allow them to set completely. This process typically takes about an hour, resulting in a firm, slightly chewy glaze and a perfectly integrated coconut coating.
Storage and Serving Tips
These exquisite pink lamingtons are not only a joy to make but also incredibly convenient to store. They will taste absolutely perfect the very next day, making them an ideal make-ahead dessert for entertaining. To maintain their freshness, store them in an airtight container in the refrigerator, where they will keep beautifully for up to 5 days. For the best flavor and texture experience, remember to bring them back to room temperature before serving. This allows the sponge to soften slightly and the delicate rose and strawberry aromas to fully develop, creating a truly memorable treat.
With their delicate pink hue and sophisticated flavor profile, these Rose Strawberry Lamingtons are a remarkably elegant and visually appealing dessert. They would be **absolutely wonderful served at a sophisticated high tea, a charming little girl’s birthday party, or a heartwarming baby shower**, adding a touch of floral sweetness to any celebration. Moreover, their sturdy structure and transportability make this Rose and Strawberry Lamington recipe a very welcomed addition to any picnic basket, ready to be enjoyed al fresco under the warm sun.
More Delightful Recipes You’ll Love
- Classic Australian Lamingtons
- Fairy Bread Lamingtons
- Lamington Cupcakes with Whipped Vanilla Buttercream
- Oat and Hazelnut Yoyo Cookies
- Creamy Lemon Coconut Slice
- Coconut Strawberry Cheesecake Cupcakes
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Rose Strawberry Lamington Recipe
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Ingredients
FOR THE LAMINGTON SPONGE
- 390 g plain flour (all-purpose flour) (3 cups / 13.8oz)
- 70 g cornflour (US cornstarch) (½ cup / 2½oz, for tenderness)
- 1 tablespoon baking powder (see notes 1 for tablespoon size)
- ½ teaspoon salt
- 226 g unsalted butter, softened (1 cup / 2 sticks)
- 2 ¼ cups caster sugar (superfine sugar or granulated sugar) (450g / 1lb)
- 3 large eggs
- 3 egg whites
- 1 tablespoon vanilla extract (notes 1)
- ¾ cup whole milk (180ml)
FOR THE GLAZE AND COATING
- ½ cup caster sugar (superfine sugar or granulated sugar) (100g / 3½oz)
- 1 cup water (250ml)
- 1 ½ teaspoons gelatine powder
- 250 g fresh strawberries washed & hulled, (9oz)
- 1 teaspoon rose water essence
- 2 cups icing sugar (powdered sugar) (260g/~9oz)
- 30 g unsalted butter melted, (2 tablespoons/1oz)
- 2 cups fine desiccated coconut
For best results, always weigh ingredients where a weight is provided.
Equipment
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A lamington pan / 9×13 deep baking pan The ideal size is approx. 22cm x 33cm x 5cm (9”x13”x2”) for traditional lamington squares.
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A stand mixer or hand mixer A stand mixer is highly recommended for the quantity of batter, ensuring consistent aeration. A hand mixer can also be used with a bit more arm work.
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A silicone spatula Essential for scraping down the bowl and gently folding ingredients, leaving nothing to waste.
Instructions
FOR THE LAMINGTON SPONGE
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Preheat your oven to 180°C / 350°F (160°C fan-forced). Line a lamington tin (approx. 22cm x 33cm) with baking paper, ensuring it overhangs the sides for easy removal.
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In a large bowl, sift together the plain flour, cornflour, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are well combined and aerated.
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In a separate, larger bowl (preferably using a stand mixer), beat the softened butter and caster sugar together until the mixture is very light, pale, and fluffy. This creaming process should take about 5-7 minutes on medium-high speed. Add the whole eggs one at a time, beating well after each addition until fully incorporated. Next, add the egg whites and vanilla extract, beating again until the mixture appears whipped and noticeably lighter in texture. Remember to scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
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Gradually add half of the sifted flour mixture to the wet ingredients. Using a silicone spatula, gently fold it through until just combined. Pour in the milk and fold it in. Finally, add the remaining flour and continue to fold gently until the batter is smooth and no dry streaks of flour remain. Be careful not to overmix, which can result in a tough sponge.
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Carefully spread the prepared batter evenly into your lined lamington tin. Bake for 35-40 minutes, rotating the tin halfway through the baking time for even browning. The cake is done when the top is golden and a skewer or toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the tin for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely to room temperature. This step is crucial for easy handling and cutting.
FOR THE ROSE AND STRAWBERRY GLAZE
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In a small saucepan, combine the caster sugar and water. Sprinkle the gelatine powder evenly over the surface of the liquid. Let it sit for 5 minutes to bloom the gelatin. Then, heat the mixture over very low heat, stirring constantly, until both the sugar and gelatine are completely dissolved. Do not boil. Transfer the washed and hulled strawberries to a blender. Pour the warm gelatin syrup over the strawberries and blend until a smooth, liquid puree is formed.
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Strain the strawberry liquid through a fine-mesh sieve into a pouring jug, pressing down on the solids to extract as much liquid as possible. Stir in the rosewater essence. In a clean, medium-sized bowl, sift the icing sugar. Add the melted butter, then gradually pour in the strawberry syrup mixture. Whisk vigorously until the glaze is completely smooth and free of lumps. Place the bowl in the fridge for 15-30 minutes to allow the glaze to cool down and thicken slightly. This consistency is crucial for optimal coating.
TO ASSEMBLE
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Prepare your workspace: place the desiccated coconut into a separate, shallow bowl. Position a wire rack over a large baking tray or sheet to catch any drips and excess coconut.
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Once your sponge cake is completely cool, carefully cut the golden-brown edges off the entire cake. Then, slice the cake into uniform squares (refer to notes for guidance on precise cutting). For a truly polished look, gently shave off any remaining golden edges from each individual square, exposing the soft, white crumb.
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Using two forks, delicately dip each sponge square into the cooled strawberry glaze, turning it to ensure every side is thoroughly coated. Allow any excess glaze to drip off for a few seconds before immediately transferring the glaced square into the bowl of desiccated coconut. Roll the lamington in the coconut, coating it generously and evenly on all sides. Place the finished lamington onto the prepared wire rack to set. Repeat with the remaining cake squares.
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Please take a moment to leave a comment & rating on this recipe. Your feedback is greatly appreciated and incredibly helpful to other bakers!
Notes
- **Tablespoons:** Please note that I use a standard Australian 20ml tablespoon, which is equivalent to 4 teaspoons. It’s a good idea to check the capacity of your measuring tablespoons before you start to ensure accuracy.
- **Accuracy in Baking:** For consistently perfect results, you should always **weigh ingredients like flour and sugar**, especially when baking. Kitchen scales are relatively inexpensive and provide the most accurate measurements. If you don’t have scales, use the spoon and level method for dry ingredients (spoon flour into the measuring cup and level off with a straight edge, do not scoop directly from the bag).
- **Cornflour (Cornstarch):** I frequently incorporate cornstarch into my baking. In Australia, pre-made cake flour is not as widely available as in other regions. Combining all-purpose flour with cornflour mimics the lighter texture of cake flour, contributing to a wonderfully tender sponge.
- **Cutting Lamingtons:** While not strictly necessary, using a ruler to measure your 5cm x 5cm squares will give your lamingtons a perfectly uniform and professional appearance. When trimming the golden edges off the cake, always aim to cut away as little as possible to maximize your delicious sponge.
- **Nutritional Information:** The nutrition details provided are approximate only and have been derived from an online calculator. Please keep in mind that the specific brands and exact quantities of ingredients you use may cause variations in the final nutritional values.
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Calories from Fat 126