It’s that time of year again when we need to ask for your help to keep this important project going. Behind the scenes at you’ll find a dedicated team of devotees who work on improving the website, adding new content, taking care of thousands of visitors and their inquiries each month. You’ll also find an office building under renovation, with insurance, property taxes and utility bills. It’s that time of year when we need to pay our annual fees for hosting on several web servers. Every good endeavor requires some money to continue, so also Please help us spread Sri Krishna’s message on the Internet by contributing a donation. You can give a one-time gift, or become a monthly patron. Click here. (Thank you!)

Strawberry Cream Shortcake


This is a truly delicious recipe!

strawberry shortcake:

Strawberry Cream Shortcake

This cake is actually somewhere between a shortcake and a sponge. It’s enriched with ground walnuts or hazelnuts topped with strawberry jam, piled with rich vanilla-flavoured cream and studded with vine-ripened strawberries. Irresistible!


CAKE COOKING TIME: at least 30 minutes

YIELD: enough for 6–8 persons

The cake:

1 1/4 cups self-raising plain flour,

pinch salt,

4 tablespoons butter, about 60g,

3 tablespoons sugar,

1⁄3 cup ground walnuts, or ground toasted hazelnuts,

about 1⁄3 cup buttermilk.

The cream topping:

300ml double cream,

1 tablespoon sugar,

1 teaspoon pure vanilla extract,

1 tablespoon milk powder,

a little cold milk if required to thin the cream.

The remaining topping ingredients:

3–4 tablespoons strawberry jam,

250g ripe, sweet strawberries, whole or cut in half lengthwise.

Pre-heat the oven to 200˚C/390˚F.

Mix together the flour and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and ground nuts.

Pour in three-quarters of the buttermilk and gather the mixture into a soft manageable dough. If too dry, add some more buttermilk.

Press the cake mixture into a buttered 20cm (8-inch) fluted cake tin with removable base, taking care to evenly work the mixture up the sides of the tin. Place the cake in the oven and bake for 25 minutes, or until pale golden brown all over. Remove from the oven and allow it to cool. Carefully remove the cake from its tin.

the cream, sugar, vanilla and powdered milk in a mixing bowl and beat it until the cream stands in soft peaks. If you plan to pipe the cream through a pastry bag, beat it until it stands in stiff peaks. If the cream is too thick to start with, add a little cold milk and then whip it.

Spread the strawberry jam over the surface of the cake, pipe or spread the cream, then top with the strawberries. Cut into wedges and serve.