Chocolate strawberry shortcakes

Directions:
Preheat the oven to 425? F. Line baking sheets with parchment paper or silicone baking mats.

In a liquid measuring cup, combine the milk, vanilla and egg. Whisk to blend. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and ½ cup of sugar. Stir to combine. Add in the butter and toss to coat the butter in the dry ingredients. Working quickly with a pastry blender or your fingers, cut the butter into the dry ingredients until the pieces of butter are no larger than small peas. Mix in the chopped chocolate and toss to combine.

Pour the milk mixture over the dry ingredients and stir gently until a sticky dough forms. Very gently knead the dough just until most of the dry ingredients are incorporated. Be careful not to overwork the dough.

Scoop the dough in about 1/3 cup mounds onto the baking sheets, leaving a few inches in between. Gently pat the mounds to about 1-inch thickness. Sprinkle the tops with sugar. Bake, rotating the sheets halfway through, until the shortcakes are puff and give just slightly when lightly pressed, about 15-18 minutes total. Transfer to a wire rack to cool.

To make the strawberries, combine the berries, sugar and lemon juice in a medium bowl. Toss well to coat the berries with the sugar and let macerate at least 30-60 minutes. If desired, mash lightly with a fork.

Just before serving, make the whipped cream. Place the chilled cream and confectioners? sugar in the bowl of an electric mixer. Whip on high speed until medium-stiff peaks form, being careful not to overbeat. Blend in the vanilla.

To serve, split each shortcake horizontally. Top the bottom half of each shortcake with a dollop of whipped cream, spoon some of the berry mixture over the top, and replace the top half of the shortcake. Serve immediately.