Chocolate shortcakes (recipe follows)
1 pt. (2 cups) heavy cream whipped with 1/4 cup
Confectioners' sugar until stiff
1 qt. (24 oz.) ripe strawberries, rinsed, drained, hulled and halved
1/2 c. chocolate fudge topping (jar)

Not more than 2 hours before serving: layer shortcakes using 1 1/2 cups cream and half the berries on each shortcake. Top with remaining cream. Garnish with a whole berry. Just before serving pour on chocolate topping.

Chocolate Shortcakes: Heat oven to 375 degrees. Grease 2 cookie sheets. In a large bowl mix 2 cups all purpose flour, 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tablespoon baking powder and 1 teaspoon baking soda. Cut 1/2 cup cold butter in pieces. With pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. With a fork, stir in 1 cup buttermilk or plain low fat yogurt until mixture clumps together. Divide in half. Put each on a cookie sheet in a 6 inch round. Sprinkle each with 1 teaspoon sugar. Bake one at a time 20 minutes until pick inserted in center comes out clean. Cool on sheet on rack 5 minutes before removing to rack to cool completely.