Preheat oven to 425 degrees.

Place the sliced strawberries in a medium bowl with 2 tablespoons sugar.  Gently mix together and set aside.

Line a baking sheet with parchment paper.

Whisk flour, cocoa, baking powder, baking soda, sugar, chopped chocolate and salt together.  Add the whipping cream and mix gently, then add the butter and mix until combined.

Divide the batter into about 5-6 balls, place on the parchment and smoosh down slightly.

Place the pan in the freezer for 10 minutes (if you don't have room in your freezer for the whole baking sheet, put them on a greased plate).

Then bake for 9-11 minutes until cooked through.

Then work on the whipping cream.  Pour the whipping cream, powdered sugar, and vanilla in a mixer bowl and beat over high speed until medium to stiff peaks form, about one minute.

To assemble the shortcakes, place one biscuit on a plate, top with some whipped cream and strawberries, then add another biscuit with more whipped cream and strawberries.  Or make mini shortcakes with a single biscuit layer.