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Ultimate Lamingtons w Strawberries and Cream:

Ingredients
500g strawberries, fresh or frozen, hulled and chopped
juice of ½ lemon
1 ½ cups (330g) caster sugar
125g butter, at room temperature
1 tsp vanilla extract
3 eggs, at room temperature
1⅓ cups (200g) self-raising flour*
2 tbsp cornflour
¼ tsp fine sea salt
½ cup (125ml) milk, at room temperature
600ml cream, whipped, plus extra to serve
200g dark chocolate, chopped
50g butter, chopped
¾ cup milk (180ml)
2 tbsp cocoa powder, sifted
2 cups (320g) icing sugar mixture
2 cups (160g) desiccated coconut
coconut chocolate, shaved into curls
strawberries, sliced, to serve

Method
Combine the strawberries, lemon juice and ½ cup of the sugar in a large saucepan on medium high.
Bring to a boil, stirring often, then reduce heat to medium-low, simmer for 20-25 minutes, stirring often. Jam should be thick and syrupy, until it reaches 105°C (220°F) on a candy thermometer.
To test the jam, add a small drop to a frozen plate and return to the freezer for 5 minutes. Run a spoon through the jam and if it wrinkles and holds shape it is ready.
Remove the jam from the heat if thickened enough and pour the jam into a sterilised jar and allow to cool.
Preheat the oven to 160°C fan force (320°F), grease and line a 20cm x 30cm oven tray allowing paper to extend up the sides.
Beat the butter, remaining sugar and vanilla in an electric mixer with the paddle attachment on medium until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift flours and salt together, add a third to the mixer and fold in on low speed.
Add half the milk, slowly, until just combined. Repeat with remaining flour and milk, finishing with the flour.
Pour the batter into the tray and bake for 20-25 minutes, until a skewer inserted in the centre comes out clean.
Allow to stand in the pan for 5 minutes, before transferring to a wire rack to cool completely, ideally overnight.
Once your cake is cold, trim the edges and the top with a serrated knife to level. Cut the cake in half vertically.
Spread one of the cake halves with the jam (you will only need about half so save the rest for another use).
Gently spread half the whipped cream over the jam in an even layer.
Place the other slice of cake on top and slice into 4 equal portions**. Place on a tray and freeze for 15 minutes to become firm.
Melt the butter and chocolate over low heat in a bowl over a saucepan of simmering water.
Add the cocoa and icing sugar and whisk in the milk until you have a slightly thickened mixture. Leave on the stove over very low heat.
Place coconut into a shallow bowl.
Using a large fork, dip the pieces of cake in the icing, turning carefully to coat.
Allow the excess to drip off then place in coconut and roll to coat.
Place the coated cake on a rack over a tray and allow to set, about 20 minutes.
To serve, slice a portion in half diagonally, then place on a serving plate. Serve with remaining whipped cream, chopped strawberries, toasted coconut flakes and shaved coconut chocolate.
*You can substitute plain flour for the self-raising flour and then add 2 tsp baking powder.
**If you prefer smaller servings simply cut sandwiched cake into smaller rectangles.
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