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1
For the filling:
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2
Line a sieve with cheesecloth and set it over a bowl.
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3
Spoon in yogurt and let drain in the refrigerator for 1 hour.
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4
Toss strawberries with sugar in a medium bowl.
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5
Let stand at room temperature, stirring occasionally, until a syrup has formed, about half an hour.
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6
For the chocolate shortcakes:
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7
Position rack in the center of the oven, preheat to 400F.
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8
Line a baking sheet with parchment paper.
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9
Sift together flour, cocoa, 13 cup sugar, baking powder, baking soda and salt in a medium bowl.
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10
Cut butter and cream cheese into the flour mixture with your fingertips until crumbly.
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11
Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.
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12
Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet.
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13
Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 15 to 20 minutes.
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14
Transfer biscuits to a wire rack and let cool slightly.
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15
For assembling shortcakes:
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16
Slice the shortcakes into half crosswise with a serrated knife.
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17
Set bottoms on dessert plates.
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18
Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt.
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19
Top with the tops, dust with confectioners sugar if desired.
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20
Serve.
