Chocolate Shortcakes

Instructions

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°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 overthe biscuits and add a dollop of the drained yogurt. Crown the biscuit tops, dust with confectioners' sugar and serve.

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