Chocolate shortcake with strawberries

Ingredients:

Shortcake

• 1 cup premium flour + extra for dusting
• 1/3 cup granulated sugar
• 2 tablespoons cocoa powder
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 4 tablespoons chilled unsalted butter, cut into pieces
• 90 milk chocolate, finely chopped
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Raw sugar or turbinado, for sprinkling

Toppings

• 1 cup strawberries, hulled and halved or quartered (about 3 cups)
• 1/4 cup granulated sugar
• 1 cup heavy cream

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
2. Shortcakes:
   
   In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Rub the butter into the flour mixture with your fingers until it resembles sand. Stir in the chocolate. In a measuring cup, combine 1 egg, cream, and vanilla extract; fold into the flour mixture with a fork and mix until a rough dough forms (there will be some dry bits). Turn the dough out onto a lightly floured surface and flatten it out to a thickness of 4 cm. Cut out 6 circles with a knife or cookie cutter.
3. Place the dough circles on a baking sheet and freeze for 20 minutes. Beat the remaining egg, brush the dough with it, and sprinkle with raw sugar. Bake until set, about 20 minutes. Transfer the cookies to a wire rack and let cool.
4. Meanwhile, prepare the topping.:
   
   Combine half the strawberries and half the sugar in a bowl; set aside. Place the remaining strawberries and sugar in a saucepan; cook over medium heat, mashing with a fork until a thick puree forms, about 10 minutes. Let cool completely. Whip the cream with an electric mixer until medium peaks form; fold into the strawberry puree.
5. Break the cookies in half horizontally. Spread some strawberry cream and the reserved fruit on the bottom halves; top with the cookie tops. Top with strawberry cream and the remaining berries.