Step 1: Prepare the Dough In a bowl, whisk 2 egg yolks with 1 cup heavy cream until smooth. In a large bowl, combine 1 3/4 cups all-purpose flour (210 grams), 1/2 cup and 1 tablespoon unsweetened cocoa powder (50 grams), 2 1/4 teaspoons baking powder, 3/4 teaspoon baking soda, 1/3 cup granulated sugar, and 1/2 teaspoon kosher salt. Add 6 tablespoons cold unsalted butter cut into chunks (85 grams) and break it into pea-sized pieces using your fingers, coating it in the dry ingredients.

Step 2: Mix and Shape Stir in 2 ounces finely chopped chocolate into the dry mixture. Pour the cream and egg yolk mixture into the dry ingredients; mix with a spatula and then your hands until a dough forms. Divide the dough into 8 balls, roll each in 3 tablespoons raw or coarse sanding sugar, and space them 2 inches apart on the baking sheet.

Step 3: Bake and Cool Bake for 15 to 18 minutes until set but not hard, rotating the sheet halfway through. Cool completely on the tray or a rack. For more tips on baking, check out our collection of easy baking recipes for additional inspiration.

Step 4: Assemble the Shortcakes About 30 minutes before serving, gently mash a quarter of the 1 1/2 pounds hulled strawberries, then add the remaining strawberries, 3 tablespoons granulated sugar (adjusted for sweetness), and 1 pinch kosher salt; let it sit for 20 to 30 minutes to become juicy. Beat 1 cup heavy or whipping cream (235 ml) to soft peaks. Slice the shortcakes with a serrated knife, top the bottoms with whipped cream, spoon the macerated strawberries over the cream, and place the shortcake tops on.