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1
Line a heavy baking sheet with parchment.
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2
Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
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3
Toss with a fork to combine.
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4
Cut in the butter with a pastry blender.
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5
Stir in grated chocolate.
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6
Combine the cream and vanilla.
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7
Make a well in the center of the flour mixture and pour in the cream.
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8
Mix with a fork until the doug is evenly moistened and just combined.
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9
Gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
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10
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
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11
Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
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12
Preheat the oven to 425.
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13
Remove dough from refrigerator.
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14
Trim about 1/4 inch from each side to create a nice edge.
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15
Cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
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16
Brush each biscuit with cream and sprinkle with sugar.
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17
Bake about 18 to 20 minutes.
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18
Prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
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19
Prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
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20
To assemble the shortcakes:.
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21
Slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.
