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)
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 (1/2 Tbsp)
Baking Soda (3/4 tsp)
Granulated Sugar (1/3 cup)
Kosher Salt (1/2 tsp)
until thoroughly combined.
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 (1/4 cup)
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)
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)
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.