Chocolate Shortcakes

1. 1

   To make filling: Line a sieve with cheesecloth or a coffee filter and set it over a bowl.

2. 2

   Spoon in a yogurt and let it drain in the refrigerator for 30 to 60 minutes.

3. 3

   In a bowl, toss the strawberries with sugar.

4. 4

   Let stand at room temperature for 20 to 30 minutes, stirring occasionally, until the strawberries have begun to give off juice.

5. 5

   To make biscuits: Preheat oven to 400F.

6. 6

   Line a baking sheet with a parchment paper or coat it with nonstick cooking spray.

7. 7

   In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.

8. 8

   Using a pastry cutter or your fingertips, cut butter and cream cheese into the dry ingredients until crumbly.

9. 9

   Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.

10. 10

    Drop 4 mounds of batter, about 2-inches apart, onto the prepared baking sheet.

11. 11

    Shape the mounds into 3-inch circles and bake for 10 to 12 minutes, or until the tops spring back when touched lightly.

12. 12

    Transfer the biscuits to a wire rack and let cool slightly.

13. 13

    To assemble shortcakes: With a serrated knife, slice the biscuits in half crosswise.

14. 14

    Set the bottoms on dessert plates.

15. 15

    Spoon the strawberries and their juice overthe biscuits and add a dollop of the drained yogurt.

16. 16

    Crown the biscuit tops, dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.