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1
To make filling: Line a sieve with cheesecloth or a coffee filter and set it over a bowl.
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2
Spoon in a yogurt and let it drain in the refrigerator for 30 to 60 minutes.
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3
In a bowl, toss the strawberries with sugar.
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4
Let stand at room temperature for 20 to 30 minutes, stirring occasionally, until the strawberries have begun to give off juice.
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5
To make biscuits: Preheat oven to 400F.
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6
Line a baking sheet with a parchment paper or coat it with nonstick cooking spray.
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7
In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
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8
Using a pastry cutter or your fingertips, cut butter and cream cheese into the dry ingredients until crumbly.
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9
Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.
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10
Drop 4 mounds of batter, about 2-inches apart, onto the prepared baking sheet.
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11
Shape the mounds into 3-inch circles and bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
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12
Transfer the biscuits to a wire rack and let cool slightly.
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13
To assemble shortcakes: With a serrated knife, slice the biscuits in half crosswise.
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14
Set the bottoms on dessert plates.
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15
Spoon the strawberries and their juice overthe biscuits and add a dollop of the drained yogurt.
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16
Crown the biscuit tops, dust with confectioners' sugar and serve.
