Chocolate Cream Strawberry Shortcake with Ricotta Filling

Directions

In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt.

With a pastry blender, cut in the butter until mixture resembles cornmeal.

In another bowl, combine cream, vanilla and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.)

Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425 degrees F for 10 to 12 minutes, or until wooden pick inserted in center comes out clean.

Immediately turn out layers onto wire racks to cool. Stir together ricotta cheese, sugar, vanilla and chocolate chips.

Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.