Because ADD CHOCOLATE is pretty much the answer to everything.
Heat oven to 400° F. Line a large baking sheet with parchment paper.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.
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.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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