85g packet strawberry-favoured jelly
250g punnet strawberries
½ x 350g packet lamington fingers (9)
300ml tub thickened cream
2 cups double thick French vanilla custard
Extra whipped cream, to serve
Prepare jelly according to packet directions, in a large heatproof jug. Cool to room temperature.
Thinly slice half the strawberries. Divide among six tall serving glasses (1 ½-cup capacity). 3 Pour 2 tablespoons jelly over strawberries in each glass. Pour the remaining jelly into a shallow dish. Refrigerate glasses and dish for about 1 hour, or until jelly is set.
Place six of the lamingtons on a chopping board. Cut each into four equal pieces. Arrange over jelly layer in glasses.
Beat cream in the small bowl of an electric mixer until firm peaks form. Fold in custard until just combined. Spoon evenly over lamington layer.
Using a small knife, cut the jelly in dish into small cubes. Spoon evenly over custard layer.
Cut remaining lamingtons diagonally in half lengthways.
To serve, top parfaits with extra whipped cream. Decorate with lamington halves and remaining halved strawberries.