Chocolate Shortcakes

Directions

1. 1
   To make filling: Line a sieve with cheesecloth or a coffee filter and set it over a bowl.
2. 2
   Spoon in a yogurt and let it drain in the refrigerator for 30 to 60 minutes.
3. 3
   In a bowl, toss the strawberries with sugar.
4. 4
   Let stand at room temperature for 20 to 30 minutes, stirring occasionally, until the strawberries have begun to give off juice.
5. 5
   To make biscuits: Preheat oven to 400F.
6. 6
   Line a baking sheet with a parchment paper or coat it with nonstick cooking spray.
7. 7
   In a mixing bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
8. 8
   Using a pastry cutter or your fingertips, cut butter and cream cheese into the dry ingredients until crumbly.
9. 9
   Make a well in the center and add buttermilk, stirring with a fork until evenly moistened.
10. 10
    Drop 4 mounds of batter, about 2-inches apart, onto the prepared baking sheet.
11. 11
    Shape the mounds into 3-inch circles and bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
12. 12
    Transfer the biscuits to a wire rack and let cool slightly.
13. 13
    To assemble shortcakes: With a serrated knife, slice the biscuits in half crosswise.
14. 14
    Set the bottoms on dessert plates.
15. 15
    Spoon the strawberries and their juice overthe biscuits and add a dollop of the drained yogurt.
16. 16
    Crown the biscuit tops, dust with confectioners' sugar and serve.