1 1/2 cups all-purpose flour
2/3 cup sugar
1 tbsp baking powder
3 tbsps unsweetened cocoa powder
1/4 tsp salt
3/4 cup light cream or half and half
1 pint strawberries, sliced
Preheat oven to 425 degrees.
In a medium-large mixing bowl, combine the flour, sugar, baking powder, cocoa, and salt. Stir to blend. Gradually add the cream, mixing with a wooden or large plastic spoon until the mixture clings together. Lightly grease a baking sheet. Knead dough on a lightly floured surface for about 1 minute. Pat dough into a 3/4-inch thick rectangle. Cut pastry dough into 6 rounds using a biscuit cutter. Arrange rounds on the prepared baking sheet. Place in oven and bake at 425 degrees for about 15 minutes. Cool on a wire rack. Split the shortcakes in half horizontally. Top half of the rounds with the strawberries, then the whipped cream. Replace the top half and top with a dollop of whipped cream topped with one or two strawberry halves. Serve immediately after assembling.