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1
Heat oven to 400u00b0 F. Line a large baking sheet with parchment paper.
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2
In a small bowl, whisk egg yolks. Add cream and whisk to combine.
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3
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in chopped chocolate. Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.
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4
Divide dough into 8, roll each lump into a ball, and dip in sanding sugar.
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5
Place balls on prepared baking sheet, 2 inches apart. Bake for 15 to 18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.
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6
About 30 minutes before you're ready to assemble, gently mash about a quarter of the strawberries in a medium bowl using a fork. Add remaining strawberries, sugar, and salt and stir gently to mix. Set aside for 20 to 30 minutes, until very juicy.
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7
In a cold bowl, beat the cream to soft peaks.
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8
Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top.
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9
Shortcakes can be frozen. Defrost in the refrigerator, then warm in a low oven.
