Let’s whip up these Chocolate Lover’s Strawberry Shortcakes in no time:

1. Preheat Oven and Prepare Coating:

Preheat your oven to 350°F (175°C).

In a shallow bowl, mix the ¼ cup confectioners’ sugar and 1 tablespoon baking cocoa until blended.

2. Coat and Bake Biscuits:

Separate the refrigerated buttermilk biscuits.

Dip each biscuit into the cocoa-sugar mixture, coating both sides lightly. Shake off any excess.

Place the coated biscuits 2 inches apart on an ungreased baking sheet.

Bake for 12-14 minutes, or until the biscuits are puffed and lightly browned.

3. Cool Biscuits:

Remove the biscuits from the pan immediately and transfer them to a wire rack to cool slightly. They are best assembled while still a little warm, but not hot.

4. Prepare Strawberries:

While the biscuits bake and cool, place the sliced strawberries in a small bowl.

Toss gently with the 1 tablespoon of granulated sugar. Let stand to macerate and release juices.

5. Make Chocolate Whipped Cream:

In a large bowl (preferably chilled), beat the cold heavy whipping cream and 2 tablespoons of baking cocoa with an electric mixer until the cream begins to thicken.

Gradually add the ⅓ cup of confectioners’ sugar.

Continue beating until soft peaks form. Be careful not to overwhip.

6. Assemble the Shortcakes:

Using a serrated knife, carefully split the slightly cooled shortcakes in half horizontally.

Place the bottom half of each shortcake on individual serving plates.

Fill generously with the macerated strawberries (include some juice!) and about half of the chocolate whipped cream.

Place the top half of the shortcake over the filling.

7. Serve:

Serve immediately.

Drizzle generously with warmed hot fudge ice cream topping.

Top with the remaining chocolate whipped cream. Enjoy this quick and decadent treat!