Chocolate Strawberry Shortcakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup flour all-purpose
• 0.7 cup heavy cream 
• 0.3 teaspoon salt 
• 16 oz strawberries stemmed sliced ()
• 0.5 cup sugar plus extra for sprinkling
• 4 tablespoons butter unsalted cold cut into small pieces
• 0.3 cup cocoa powder unsweetened
• 5 tablespoons milk whole

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer
• toothpicks
• serrated knife

Directions

1. Preheat oven to 425F. Line a large baking sheet with parchment. Sift cocoa, flour, baking powder, baking soda, salt and 1/4 cup sugar into a large bowl.
2. Add butter and rub in with fingertips until mixture resembles coarse meal.
3. Stir in milk until a rough dough forms. Do not overmix. Divide dough into 4 equal portions (a heaping 1/3 cup each). Gently shape into mounds; sprinkle tops with sugar.
4. Transfer to baking sheet and bake until a toothpick inserted into center comes out clean, 12 to 14 minutes.
5. Transfer biscuits to a wire rack and let cool.
6. Toss strawberries and 1/4 cup sugar in a bowl.
7. Let stand at room temperature, stirring occasionally, until juices form, about 30 minutes. Using a hand mixer on high, whip cream and 2 Tbsp. sugar in a large bowl until soft peaks form.
8. Using a serrated knife, slice each biscuit in half horizontally and place 1 bottom half on each of 4 plates. Spoon 1/4 of berry mixture on each bottom. Dollop with whipped cream and top with remaining biscuit halves.
9. Serve immediately.