Chocolate Strawberry Shortcake

My grandparents live in a little mini-Eden, slightly outside Eugene, Oregon. It's situated right on the Mackenzie River at the base of a beautiful forested hillside. My grandparents grow fruit, vegetables, grapes, apples, herbs and have a flock of sassy chickens that deliver some of the best eggs in the Pacific Northwest. After a recent visit, my grandmother sent me home with (among other things) a huge bag full of juicy, completely red strawberries. And what's a girl to do?

I loved these little shortcakes in particular because of the chocolate twist; they're pretty intense, and are more shortcake-y than anything; the chocolate and the whipped cream really just highlight the amazing flavor of the strawberries. (They are definitely best the day that they're baked, any longer than one night and they tend to dry out.) I would caution you to only make this if you have strawberries that are in season and at the height of their flavor. If not, you could maybe adapt this for cherries or other small, bite-sized fruit.

Chocolate Strawberry Shortcake (Adapted from Bon Appetit)

Shortcake
1/4 cups all purpose flour 
1/2 cup unsweetened cocoa powder 
1/2 cup sugar 
1 tablespoon baking powder 
1/8 teaspoon salt 
1 cup chilled whipping cream 
1/2 teaspoon vanilla extract

Strawberries
2 pounds small strawberries, hulled, quartered (about 3 1/2 cups) 
8 tablespoons powdered sugar, divided 
1/4 cup fresh orange juice 
2 tablespoons Grand Marnier or other orange liqueur (optional)
1/2 teaspoon finely grated orange peel 
 Pinch of salt 

Whipped Cream
1/2 cup chilled whipping cream 
1/2 cup chilled sour cream

Preheat oven to 400°F. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet. Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool.

Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours. Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream, plus a sprinkling of cocoa powder or powdered sugar, if you like. Enjoy!