Let’s break down this super easy process.

Step 1: Prepare Oven and Dusting Mixture. Preheat your oven to 350°F (175°C). In a shallow bowl, whisk together the 1/4 cup confectioners’ sugar and 1 tablespoon baking cocoa until blended.

Step 2: Dust and Bake Biscuits. Separate the biscuits. Dip each biscuit into the cocoa mixture, making sure to coat both sides. Gently shake off any excess powder. Place the coated biscuits about 2 inches apart on an ungreased baking sheet. Bake for 12-14 minutes, or until they are lightly browned and cooked through. Remove them from the pan to a wire rack to cool slightly. They are best served warm!

Step 3: Prepare Strawberries. While the biscuits are baking or cooling, place the sliced strawberries in a small bowl and toss them gently with the 1 tablespoon of granulated sugar. Let them sit to macerate (release their juices).

Step 4: Make Chocolate Whipped Cream. In another bowl (preferably chilled), pour in the heavy whipping cream. Using an electric mixer, begin beating the cream and the 2 tablespoons of baking cocoa on medium speed until the cream just starts to thicken. Add the 1/3 cup of confectioners’ sugar and continue beating until soft peaks form. Soft peaks mean the peaks curl over slightly when you lift the beaters.

Step 5: Assemble and Serve. Once the biscuits are cool enough to handle but still warm, carefully split each one in half horizontally (like an English muffin). Place the bottom half on a serving plate. Spoon some of the sliced strawberries (with their juice!) over the bottom half. Top with a generous dollop of the chocolate whipped cream. Place the top half of the biscuit over the filling. Drizzle warm hot fudge topping over the top and serve immediately with any remaining whipped cream and strawberries.

These steps are incredibly simple!