-
1
Position a rack in the middle of the oven; preheat to 400 degrees.
-
2
Line a baking sheet with parchment paper.
-
3
Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl.
-
4
Using your fingers, rub the butter into the flour mixture until sandy.
-
5
Add the chocolate.
-
6
Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits).
-
7
Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick.
-
8
Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
-
9
Place the rounds on the baking sheet; freeze for 20 minutes.
-
10
Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar.
-
11
Bake until firm, about 20 minutes.
-
12
Transfer to a rack to cool.
-
13
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside.
-
14
Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes.
-
15
Cool completely.
-
16
Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
-
17
Split the shortcakes in half.
-
18
Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops.
-
19
Finish with more strawberry cream and the remaining berries.
-
20
Photograph by Kate Sears
