Preheat oven to 400°F (200°C).
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles crumbs.
Add milk and vanilla, mixing just until a soft dough forms.
3. Shape & Bake
Turn dough onto a floured surface and gently pat it to about 1-inch thickness.
Cut into rounds (or squares for a rustic look).
Place on a baking sheet and bake for 12–15 minutes until set. Let cool slightly.
4. Whip the Cream
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble
Slice the chocolate shortcakes in half.
Layer with strawberries and their juices, then add whipped cream.
Top with the other half and finish with extra berries and cream.
Tips for Best Results
- Use cold butter for flaky, tender shortcakes.
- Don’t overmix the dough—this keeps them soft, not dense.
- Fresh strawberries are best, but you can use frozen (thawed) if needed.
- Add chocolate chips to the dough for extra indulgence.
Serving Ideas
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