Ingredients
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 Tbsp. sugar plus extra for sprinkling
- 4 tablespoons cold unsalted butter, cut into small pieces
- 5 tablespoons whole milk
- 4 cups (about 16 oz.) strawberries, stemmed and sliced (about 3 1/2 cups sliced)
- 2/3 cup heavy cream
Instructions
- Preheat oven to 425°F.
- Line a large baking sheet with parchment.
- Sift cocoa, flour, baking powder, baking soda, salt and 1/4 cup sugar into a large bowl.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Stir in milk until a rough dough forms. Do not overmix.
- Divide dough into 4 equal portions (a heaping 1/3 cup each).
- Gently shape into mounds; sprinkle tops with sugar.
- Transfer to baking sheet and bake until a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer biscuits to a wire rack and let cool.
- Toss strawberries and 1/4 cup sugar in a bowl.
- Let stand at room temperature, stirring occasionally, until juices form, about 30 minutes.
- Using a hand mixer on high, whip cream and 2 Tbsp. sugar in a large bowl until soft peaks form.
- Using a serrated knife, slice each biscuit in half horizontally and place 1 bottom half on each of 4 plates. Spoon 1/4 of berry mixture on each bottom.
- Dollop with whipped cream and top with remaining biscuit halves.
- Serve immediately.