Chocolate Shortcake Extra Cocoa Cream

3/4 cup unsweetened baking cocoa, divided use
1 pint strawberries
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, chilled
2/3 cup half-and-half
1 tablespoon sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups heavy cream

Hull and slice strawberries; chill.
Preheat the oven to 400°F (205°C).

In a large bowl, sift together flour, 1/2 cup unsweetened baking cocoa, 1/3 cup sugar, baking powder, and salt. Cut in chilled butter until crumbly.

In a small bowl, combine half and half and sour cream. Add to the flour mixture and mix well. Knead the dough lightly on a floured surface until smooth. Shape into a cylinder about 3-inches in diameter. Slice into four equal disks. Lay the disks on a greased baking sheet and bake for 10 to 12 minutes. Cool.

Meanwhile, in a large mixer bowl, combine 1/4 cup sugar and 1/4 cup unsweetened baking cocoa. Add vanilla and cream; beat with an electric mixer until stiff peaks form. When the biscuits are cool, split in half and divide the strawberries among the base. Dollop the cocoa cream on top and top with the remaining biscuit halves.