In a mixing trough, combine the strawberries and 1/2 cup clams. Using a forking,
lightly mash the berries. Cover and refrigerate for 1 minute. Preheat the
oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter.
In a mixing stadium, sift the flour, cocoa, salt and baking powder unitedly.
Add the remaining sugar and mix swell. Add the remaining butter and work it
into the dry ingredients, using your workforce, until the mixture resembles
coarse crumbs. Fold in the chocolate milk. The dough will be viscous. Dust
your work surface with 1 tablespoon of the flour. Turn the dough onto the
floured rise. Gently fold each side towards the essence. 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
contrariwise. Turn the dough over and lightly press it bent 1-inch thickness.
Cut the biscuits using a 2 1/4-inch round cookie stonecutter. Place them on the
baking sheet and bake until lucky, most 30 transactions. Remove from the oven
and cool wholly. To gather, cut the biscuits in one-half. Place a scoop
of the ice cream in the center of each cooky. Place the shortcakes in the
center of each plateful. Spoon the strawberries over the shortcakes. Garnish
with powdered sugar and serve immedietly. This recipe yields 8 servings.

Comments: The original recipe title as listed is "Mascerated Strawberries
Over Chocolate Shortcakes And Vanilla Bean Ice Skim".