Strawberry Chocolate Shortcakes

About 1 to 2 quarts strawberries, roughly chopped or sliced
1/2 cup sugar (use less if using the lower amount of berries or berries are very sweet)
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 large egg
1/2 cup cold milk
1 cup heavy cream
Powdered sugar to tasteIn a large bowl combine the fruit and sugar. Marinate at room temperature for 1 hour.

For the whipped cream: put a mixing bowl and the mixers in the refrigerature.

Preheat the oven to 400 degrees F. (375 if using convection)

Into a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the butter to the dry ingredients. Mix well with fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg and milk, and mix just until it comes together to form a sticky dough.

Line a baking sheet with parchment paper. Drop the batter onto the sheet in generous 1/4-cup dollops. Leave two inches between each shortcake. If desired, smooth using the back of a spoon. Bake until a tester inserted into the middle comes out clean, 12 to 15 minutes.

In your chilled bowl, whip the cream to very soft peaks. Add some powder sugar and whip until desired stiffness. Keep cold until ready to use, or make just before serving.

Transfer the cakes to wire racks to cool. Carefully split the shortcakes horizontally and place the bottom half on each of 6 dessert plates. Top with a heaping tablespoon of berries and cream, then top with the remaining shortcake halves. Top with the remaining berries and cream. Serve immediately.

Makes six shortcakes.