Chocolate Shortcakes Recipe

-CHOCOLATE BISCUITS-
2/3 c Allpurpose white flour
1/3 c Unsweetened cocoa powder
1/3 c Sugar
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Butter
1 1/2 tb Reduced fat cream cheese
1/2 c Buttermilk
Confectioners’ sugar for
-dusting

To make filling:

Line a sieve with cheesecloth or a coffee filter and set it over a bowl.
Spoon in a yogurt and let it drain in the refrigerator for 30 to 60
minutes. In a bowl, toss the strawberries with sugar. Let stand at room
temperature for 20 to 30 minutes, stirring occasionally, until the
strawberries have begun to give off juice.

To make biscuits:

Preheat oven to 400 degrees F. Line a baking sheet with a parchment paper
or coat it with nonstick cooking spray.

In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking
soda and salt. Using a pastry cutter or your fingertips, cut butter and
cream cheese into the dry ingredients until crumbly. Make a well in the
center and add buttermilk, stirring with a fork until evenly moistened.
Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking
sheet. Shape the mounds into 3-inch circles and bake for 10 to 12 minutes,
or until the tops spring back when touched lightly. Transfer the biscuits
to a wire rack and let cool slightly.

To assemble shortcakes:

With a serrated knife, slice the biscuits in half crosswise. Set the
bottoms on dessert plates. Spoon the strawberries and their juice over the
biscuits and add a dollop of the drained yogurt. Crown the biscuit tops,
dust with confectioners’ sugar and serve.