Strawberry Matcha Lamingtons are the perfect way to combine two trending flavours: matcha and strawberry, in a delicious dessert. Inspired by the trending iced strawberry matcha lattes, this recipe brings these vibrant flavours together in a fresh take on the classic Australian classic.
Sweet and tangy homemade strawberry jam is sandwiched between soft, vanilla sponge cake squares and then dipped in a white chocolate matcha glaze and coated with desiccated coconut. If you’re looking for a crowd-pleasing dessert that incorporates a bit of a modern flavour twist, this Strawberry Matcha Lamington recipe is for you.
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Why you’ll love this recipe
If you’re new to matcha, or a seasoned tea drinker, this creative take on a classic lamington combines the complex and vegetal flavours of matcha with sweet and tangy strawberry jam.
- While there are a few steps involved, this recipe is easy enough for the beginner baker
- This sweet treat is the perfect for afternoon tea or as a unique dessert to impress your guests
- Since we’re making our own jam, it’s a fantastic way to use up slightly overripe strawberries, helping to minimise food waste
- Enjoy your lamingtons alongside an iced strawberry matcha latte
- It’s fun and its a trending flavour combination!
Ingredient notes and substitutions
Here is a list of everything you will need to make Strawberry Matcha Lamingtons, plus substitutions and extra details.
Strawberry Jam
- strawberries – fresh and in season if possible! If they’re a little on the bruised side, not to worry, they are still perfect for this recipe. Raspberries are a great alternative.
- castor sugar – also known as superfine sugar. You can also use jam setting sugar, which has the addition of pectin, however it’s not necessary for this recipe.
- lemon juice – a tart tang to balance out the sweetness of the jam.
Vanilla sponge cake
- butter – unsalted and softened.
- castor sugar
- vanilla extract – substitute with vanilla essence if that’s all you have available
- eggs – must be at room temperature. This will help your batter remain smoother, and allow other ingredients to emulsify better.
- all purpose flour – also known as plain flour, sifted to remove clumps.
- baking powder – to encourage rise.
- milk – I used plain full fat cow’s milk. Unfortunately this recipe has not been tested with a dairy alternative.
Matcha glaze
- white chocolate – adds a sweet caramel taste to the final glaze
- matcha powder – sifted. It’s not necessary to use ceremonial grade matcha powder for this recipe. Culinary grade is completely fine.
- thickened cream – also known as heavy cream or heavy whipping cream.
- milk – I used plain full fat cow’s milk
- icing sugar – also known as powdered sugar. Sifted to remove clumps.
- desiccated coconut
How to make this recipe
It does take a bit of time to prepare each component for your Strawberry Matcha Lamingtons, but it can be completed in several hours, including cooling time. Alternatively, you can spread this recipe out across two days – make the jam first, then the sponge cake and let both components cool completely in the fridge. The next day, make your glaze and assemble. Here’s a break down of how to make each part:
Strawberry Jam
Step 1: Hull your strawberries and cut into halves or quarters depending on size. Add to a saucepan along with sugar and lemon juice. Throw the squeezed out lemon rind into the pot as well.
Step 2: Stir everything together until the fruit is well coated in the sugar. Let your strawberries macerate for a couple of hours (or overnight).
Step 3: Remove lemon rind from the saucepan. Place saucepan over medium to high heat and bring to a boil, before lowering the temperature. Allow your jam to simmer, stirring regularly until the fruit breaks down completely – approximately 15 minutes. Jam should be at 104-105ºC. Alternatively, test to see if your jam is ready by spooning a small amount on to a chilled plate. To test if your jam is ready, put a blob on a chilled plate and run your finger through the middle. If the line remains and doesn’t fill in, it’s ready.
Step 4: Decant your jam into a sterilised jar and keep in the fridge until ready to use.
Vanilla sponge
The recipe for this sponge is adapted from Recipe Tin Eats.
Step 1: Preheat oven to 160ºC (fan-forced). Line a square tin (21cm) with baking paper.
Step 2: In the base of a stand mixer combine softened butter with sugar and vanilla. Beat at high speed until light and fluffy. Add eggs, one at a time, beating well in between so that the batter remains smooth.
Step 3: Combine flour and baking powder. Add half the mix to your wet batter and stir to combine. Then add half the milk. Repeat with the remaining flour and milk.
Step 4: Pour the batter into your prepared tin and bake for 30 minutes, or until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before removing from the tin and placing on a cooling rack. Allow to cool completely before using.
Matcha Glaze
Step 1: Add cream and milk to a heatproof jug and microwave for 30-60 seconds until warm.
Step 2: Add white chocolate and sifted matcha powder to a bowl and pour over cream mixture. Using a spatula, or a whisk, gently stir until white chocolate has melted completely.
Step 3: Sift in icing sugar and whisk until dissolved. Set glaze aside for five minutes to cool sightly before using.
Assembly
Step 1: Cut sponge cake into nine even squares. Cut through the middle and open up, adding a dollop of strawberry jam to one side. Sandwich both pieces of sponge together. Repeat with remaining sponge cake. Place sponge into the freezer for 20-30 minutes to firm up slightly before dipping.
Step 2: Add desiccated coconut to a shallow bowl. Using two forks to handle your lamington, dip strawberry filled sponge into the glaze, turning over to coat all sides. Lift up with the forks and allow any excess to drip away. Then place into the bowl of coconut and coat thoroughly. Place your lamington on a lined tray, and repeat with remaining sponges.
Step 3: Once your Strawberry Matcha Lamingtons are complete, allow to set in the fridge for one hour before serving.
Storage
Keep Strawberry Matcha Lamingtons in an airtight container in the fridge for up to 5 days.
📖 Recipe
Ingredients
Strawberry Jam
- 300 g strawberries
- 100 g castor sugar
- 1 tablespoon lemon juice
Vanilla sponge
- 125 g butter
- 220 g castor sugar
- 1 teaspoon vanilla extract
- 3 eggs at room temperature
- 260 g all purpose flour sifted
- 3.5 teaspoon baking powder
- 125 mL milk
Matcha glaze & assembly
- 100 g white chocolate
- 7 g matcha powder sifted
- 60 mL thickened cream
- 30 mL milk
- 60 g icing sugar
- 1.5 cups desiccated coconut
Instructions
Strawberry Jam
- Hull your strawberries and cut into halves or quarters depending on size. Add to a saucepan along with sugar and lemon juice. Throw the squeezed out lemon rind into the pot as well.
- Stir everything together until the fruit is well coated in the sugar. Let your strawberries macerate for a couple of hours (or overnight).
- Remove lemon rind from the saucepan. Place saucepan over medium to high heat and bring to a boil, before lowering the temperature. Allow your jam to simmer, stirring regularly until the fruit breaks down completely – approximately 15 minutes. Jam should be at 104-105ºC. Alternatively, test to see if your jam is ready by spooning a small amount on to a chilled plate. To test if your jam is ready, put a blob on a chilled plate and run your finger through the middle. If the line remains and doesn't fill in, it's ready.
- Decant your jam into a sterilised jar and keep in the fridge until ready to use.
Vanilla sponge
- Preheat oven to 160ºC (fan-forced). Line a 21cm square tin with baking paper.
- In the base of a stand mixer combine softened butter with sugar and vanilla. Beat at high speed until light and fluffy. Add eggs, one at a time, beating well in between so that the batter remains smooth.
- Combine flour and baking powder. Add half the mix to your wet batter and stir to combine. Then add half the milk. Repeat with the remaining flour and milk.
- Pour the batter into your prepared tin and bake for 30 minutes, or until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before removing from the tin and placing on a cooling rack. Allow to cool completely before using.
Matcha Glaze
- Add cream and milk to a heatproof jug and microwave for 30-60 seconds until warm.
- Add white chocolate and sifted matcha powder to a bowl and pour over cream mixture. Using a spatula, or a whisk, gently stir until white chocolate has melted completely.
- Sift in icing sugar and whisk until dissolved. Set glaze aside for five minutes to cool sightly before using.
Assembly
- Add desiccated coconut to a shallow bowl. Cut sponge cake into nine even squares. Cut through the middle and open up, adding a dollop of strawberry jam to one side. Sandwich both pieces of sponge together. Repeat with remaining sponge cake. Place sponge into the freezer for 20-30 minutes to firm up slightly before dipping.
- Using two forks to handle your lamington, dip strawberry filled sponge into the glaze, turning over to coat all sides. Lift up with the forks and allow any excess to drip away. Then place into the bowl of coconut and coat thoroughly. Place your lamington on a lined tray, and repeat with remaining sponges.
- Once your lamingtons are complete, allow to set in the fridge for one hour before serving.
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