Celebrity Recipes

Pete Evans


Pete is the host of My Kitchen Rules – these gorgeous treats look amazing on a platter dusted with icing sugar!

Strawberry Shortcake



Jam Mixture

  • 50 g (13/4 oz) strawberry jam
  • 6 strawberries
pure icing (confectioners’) sugar, sifted, for dusting

Yoghurt Mix

  • 250 g (9 oz/1 cup) plain yoghurt
  • 150 g (51/2 oz) pure icing (confectioners’) sugar, sifted
  • 2 vanilla beans, split and scraped

Vanilla Sponge

  • 180 ml (6 fl oz) free-range egg whites
  • 125 g (41/2 oz) caster (superfine) sugar
  • 100 ml (31/2 fl oz) free-range egg yolks
  • 60 g (21⁄4 oz) plain (all-purpose) flour
  • 60 g (21⁄4 oz/1/2 cup) cornflour (cornstarch)
  • 1⁄4 teaspoon vanilla extract


  1. To make the yoghurt mix, combine the yoghurt, icing sugar and vanilla seeds in a bowl. Place in a sieve lined with muslin (cheesecloth) over a deep bowl to drain overnight. This should allow the excess liquid to strain out leaving the mix a nice creamy consistency.
  2. Preheat the oven to 160°C (315°F/Gas 2–3). To make the vanilla sponge, beat the egg whites with the sugar for approximately 5 minutes to firm peaks, add the yolks and beat until thick enough to hold a trail. Gently sift over the flour and cornflour, add the vanilla and fold through gently.
  3. Grease two flat 30 cm (12 inch) baking trays and line with non-stick baking paper.
  4. Spread half of the amount of sponge mix on to each tray and spread the mix out evenly to 1 cm (1/2 inch) thick. Bake for 5 minutes or until light golden and cooked through. Set aside to cool.
  5. Using a 4 cm (11/2 inch) diameter round cutter, cut 40 discs from the sponge. Spread a small amount of jam on half of the discs. Slice the strawberries and lay
2 slices of strawberry on top of the jam. Pipe or spoon some of the yoghurt mix on top then cover with the remaining sponge discs. Dust with the icing sugar and serve these gorgeous treats on a platter.