2 c. all-purpose flour
1/3 c. white sugar
1/4 c. cocoa powder
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. milk
2 pt. strawberries, sliced
1/4 c. white sugar
1 (12 oz.) container frozen whipped topping, thawed
2 tbsp. chocolate syrup

Preheat oven to 400°F. Grease two 9-inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda and salt. Cut in butter until the mixture resemble coarse crumbs. Add milk, mixing just until moistened. Spread batter evenly into two prepared layer pans.

Bake for 15 minutes, or until a toothpick inserted in center comes out clean. Cool. In a medium size mixing bowl, combine strawberries and 1/4 cup sugar. Let this mixture stand for 10 minutes. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate syrup.