Strawberry Chocolate Shortcakes

Heat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

In a small bowl, add the Egg Yolks (2) and Heavy Cream (1 cup), and whisk to combine. Set aside.

In a large bowl, whisk together All-Purpose Flour (1 3/4 cups), Unsweetened Cocoa Powder (1 cup) (plus 1 Tbsp), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Granulated Sugar (1/3 cup) and Kosher Salt (1/2 tsp) until thoroughly combined.

Add Unsalted Butter (1/3 cup) and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in Dark Chocolate (1/4 cup).

Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.

Divide dough into 8, roll each lump into a ball, and dip in Raw Sugar (4 Tbsp).

Place balls on prepared baking sheet, 2-inches apart. Bake for 15-18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.

About 30 minutes before you’re ready to assemble, gently mash a quarter of the Fresh Strawberries (4 1/2 cups) in a medium bowl using a fork. Add remaining strawberries, Granulated Sugar (2 Tbsp), and Kosher Salt (1 pinch) and stir gently to mix. Set aside for 20 to 30 minutes to macerate, until very juicy.

In a cold bowl, add the remaining Granulated Sugar (1 Tbsp) to the Kemps Heavy Whipping Cream (1 cup) Whisk or beat the cream to soft peaks.

Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top. Serve immediately.