Chocolate Strawberry Shortcakes

Position a rack in the middle of oven; preheat to 400°. Line a baking sheet with parchment paper. Shortcakes: Whisk flour, granulated sugar, cocoa powder, baking powder and salt in large bowl. Using your fingers, rub the butter into flour mixture until sandy. Add the chocolate. Whisk 1 egg, cream and vanilla in a bowl; stir into flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn onto lightly floured surface; pat until 1 1/2” thick. Cut into 6 x 3" rounds, using scraps for last cake.

Place rounds on baking sheet; freeze for 20 mins. Beat last egg; brush onto cakes and sprinkle with sugar. Bake until firm, about 20 minutes. Cool on a rack.

Toppings: Toss half the strawberries with half the sugar in a bowl; set aside. Place other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip cream until medium peaks form; swirl in the puree.

Half shortcakes. Layer some strawberry cream and reserved fruit on the bottoms; cover with shortcake tops. Finish with more strawberry cream and berries.