2 c. all-purpose or unbleached flour
1/2 c. sugar
1/3 c. unsweetened cocoa
3 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. milk
2 tbsp. sugar

FILLING:

4 to 5 c. fresh strawberries
1/2 c. sugar
2 c. whipping cream, whipped and sweetened
Fudge Sauce (if desired)

Heat oven to 400 degrees. Grease 2 (9 or 8 inch) round cake pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, cocoa, baking powder, and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until just moistened. Spread dough in greased pans. Sprinkle 2 tablespoons sugar over dough. Bake at 400 degrees for 15 to 20 minutes or until shortcake begins to pull away from sides of pans. Cool 15 minutes; remove from pans. Cool completely.

Reserve 5 whole strawberries for garnish. Hull and halve remaining strawberries. In large bowl, combine halved strawberries and 1/4 cup sugar. To assemble shortcake, place 1 layer bottom side up on serving plate. Top with half of the strawberries and half of the whipped cream. Top with remaining layer, top side up. Top with remaining strawberries and whipped cream. Garnish with reserved whole strawberries. Drizzle with fudge sauce. 12 servings.