Title: Strawberry chocolate shortcake and vanilla bean ice cream
 Categories: E.
      Yield: 4 Servings
 
      2 pt Fresh strawberries, washed
           And sliced
    3/4 c  Sugar
    1/2 c  Plus 1 teaspoon butter
  1 3/4 c  Plus 2 tablespoons flour
    1/4 c  Cocoa powder
      2 ts Baking powder
        pn Salt
    3/4 c  Whole chocolate milk
      8 lg Scoops of Vanilla Bean Ice
           Cream
           Shaker of powdered sugar
 
  In another mixing bowl, combine the strawberries and 1/2 cup sugar.
  Using a fork, lightly mash the berries.  Cover and refrigerate for 1
  hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1
  teaspoon of the butter.  In a mixing bowl, sift the flour, cocoa,
  salt and baking powder together.  Add the remaining sugar and mix
  well. Add the remaining butter and work it into the dry ingredients,
  using your hands, until the mixture resembles coarse crumbs. Fold in
  the chocolate milk. The dough will be sticky. Dust your work surface
  with 1 tablespoon of the flour. Turn the dough onto the floured
  surface. Gently fold each side towards the center. Pick up the dough
  and dust the work surface with the remaining tablespoon flour. Return
  the dough to the floured surface and fold each side towards the
  center again.  Turn the dough over and lightly press it out to 1 inch
  thickness.  Cut the biscuits using a 2 1/4-inch round cookie cutter.
  Place them on the baking sheet and bake until golden, about 30
  minutes. Remove from the oven and cool completely. To assemble, cut
  the biscuits in half. Place a scoop of the ice cream in the center of
  each biscuit. Place the shortcakes in the center of each plate. Spoon
  the strawberries over the shortcakes.  Garnish with powdered sugar
  and serve immedietly.
  
  Yield: 8 servings