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1
In another mixing bowl, combine the strawberries and 1/2 cup sugar.
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2
Using a fork, lightly mash the berries.
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3
Cover and refrigerate for 1 hour.
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4
Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter.
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5
In a mixing bowl, sift the flour, cocoa, salt and baking powder together.
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6
Add the remaining sugar and mix well.
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7
Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.
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8
Fold in the chocolate milk.
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9
The dough will be sticky.
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10
Dust your work surface with 1 tablespoon of the flour.
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11
Turn the dough onto the floured surface.
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12
Gently fold each side towards the center.
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13
Pick up the dough and dust the work surface with the remaining tablespoon flour.
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14
Return the dough to the floured surface and fold each side towards the center again.
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15
Turn the dough over and lightly press it out to 1 inch thickness.
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16
Cut the biscuits using a 2 1/4-inch round cookie cutter.
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17
Place them on the baking sheet and bake until golden, about 30 minutes.
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18
Remove from the oven and cool completely.
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19
To assemble, cut the biscuits in half.
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20
Place a scoop of the ice cream in the center of each biscuit.
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21
Place the shortcakes in the center of each plate.
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22
Spoon the strawberries over the shortcakes.
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23
Garnish with powdered sugar and serve immedietly.
