2 pints fresh strawberries, rinsed, hulled and sliced
1/2 cup kirsch
2 cups plus 2 tablespoons bleached all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
Pinch of salt
3 tablespoons plus 1/2 cup granulated sugar
1/4 pound (1 stick) unsalted butter
8 scoops Chocolate ice cream
Confectioner's sugar for dusting
1. Combine the strawberries, kirsch and 1/2 cup of the granulated sugar in a medium-size mixing bowl. Toss to mix. Cover and chill for two hours.
2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
3. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Add the remaining 3 tablespoons granulated sugar and mix well. Add the butter and, using your hands; work it into the dry ingredients until the mixture resembles coarse crumbs. Add the half-and-half and gently mix to incorporate. The dough will be sticky.
4. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each edge toward the center. Pick up the dough and dust the work surface with the remaining 1-tablespoon of flour. Return the dough to the work surface and fold each edge toward the center again. Turn the dough over and lightly press it out to a 1/2-inch thickness. Cut out 8 shortcakes using a 2 1/2 inch round cookie cutter.
5. Place them on the prepared baking sheet and bake for 25 minutes. Remove from the oven and let cool on a wire rack.
6. To serve, cut the shortcakes horizontally in half. Put a scoop of ice cream on each bottom half-then cover with the top half. Spoon the strawberries in equal amounts over the tops and sprinkle with confectioners` sugar. Serve immediately.