6 c. strawberries
3/4 c. sugar, divided
1 2/3 c. all purpose flour
1/3 c. Hershey cocoa
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 egg, beaten
2/3 c. milk
1 c. chilled whipping cream
2 tbsp. confectioners' sugar

Select 6 strawberries and set aside. Slice remaining strawberries. Combine sliced strawberries and 1/4 cup sugar; set aside.

Turn oven to 450 degrees. Grease 8" round pan.

In medium mixing bowl combine flour, cocoa, remaining 1/2 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk. Add all at once to dry ingredients and stir just to moisten.

Spread dough into prepared pan, building up edges slightly. Bake 15 to 18 minutes. Cool 10 minutes. Remove from pan. Place on serving plate.

Beat whipping cream and confectioners' sugar until stiff. Arrange some sliced berries atop cake. Spoon whipped cream over top. Garnish with reserved whole strawberries. Serve short cake warm with remaining sliced strawberries. 8 servings.