Make the ShortcakesPreheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, ½ cup (4 oz/115 g) sugar, cocoa powder, baking powder, baking soda, and salt.

Cut in the butter with a pastry blender or fork until the mixture is crumbly, then toss in the chopped chocolate.

In a small bowl, whisk the egg yolks and cream together, then combine with the dry ingredients just until the mixture forms a dough.

Divide the dough into 8 portions. Quickly roll each portion into a ball, then flatten into a 1-inch-(2½-cm)-tall disc.

Place the remaining ¼ cup (2 oz/57 g) sugar in a small dish and dip each disc of dough in the sugar.

Put the shortcakes, sugared-side up, on the prepared baking sheet evenly spaced apart and bake for 15 to 18 minutes, until they feel firm when tapped. Let cool completely, about 30 minutes.

Make the FillingIn a medium bowl, toss the strawberries with the sugar and lemon juice.

Remove 1 cup of the strawberries and blend in a blender until pureed. Mix this back into the remaining strawberries and let macerate at room temperature for 20 minutes and up to 2 hours.

With a stand mixer fitted with a whisk attachment or a handheld electric mixer and a medium bowl, whip the cream on medium-high speed to soft peaks. Refrigerate for up to 2 hours.

Once the shortcakes are completely cool, you are ready to assemble: Cut the shortcakes in half and place the bottom halves on 8 serving plates. Top the shortcakes with a generous amount of whipped cream, followed by the macerated strawberries. Sandwich the filling with the top halves of the shortcakes and serve immediately.