Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, ½ cup (4 oz/115 g) sugar, cocoa powder, baking powder, baking soda, and salt.

Cut in the butter with a pastry blender or fork until the mixture is crumbly, then toss in the chopped chocolate.

In a small bowl, whisk the egg yolks and cream together, then combine with the dry ingredients just until the mixture forms a dough.

Divide the dough into 8 portions. Quickly roll each portion into a ball, then flatten into a 1-inch-(2½-cm)-tall disc.

Place the remaining ¼ cup (2 oz/57 g) sugar in a small dish and dip each disc of dough in the sugar.

Put the shortcakes, sugared-side up, on the prepared baking sheet evenly spaced apart and bake for 15 to 18 minutes, until they feel firm when tapped. Let cool completely, about 30 minutes.

In a medium bowl, toss the strawberries with the sugar and lemon juice.

Remove 1 cup of the strawberries and blend in a blender until pureed. Mix this back into the remaining strawberries and let macerate at room temperature for 20 minutes and up to 2 hours.

With a stand mixer fitted with a whisk attachment or a handheld electric mixer and a medium bowl, whip the cream on medium-high speed to soft peaks. Refrigerate for up to 2 hours.

Once the shortcakes are completely cool, you are ready to assemble: Cut the shortcakes in half and place the bottom halves on 8 serving plates. Top the shortcakes with a generous amount of whipped cream, followed by the macerated strawberries. Sandwich the filling with the top halves of the shortcakes and serve immediately.