Heat oven to 400° F. Line a large baking sheet with parchment paper.

In a small bowl, whisk egg yolks. Add cream and whisk to combine. Set aside.

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in chopped chocolate. Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.

Divide dough into 8, roll each lump into a ball, and dip in sanding sugar.

Place balls on prepared baking sheet, 2 inches apart. Bake for 15 to 18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.

About 30 minutes before you’re ready to assemble, gently mash about a quarter of the strawberries in a medium bowl using a fork. Add remaining strawberries, 2 tablespoons of the sugar, and salt and stir gently to mix. Set aside for 20 to 30 minutes, until very juicy.

In a cold bowl, add the remaining tablespoon of sugar to the cream. Whisk or beat the cream to soft peaks.

Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top. Serve immediately.