Lightly grease a baking sheet. Combine sliced strawberries and the 1/4 cup sugar. Set aside.

For shortcakes, in a medium mixing bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 6 portions on prepared baking sheet.

Bake in a 450 degree F oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.

To serve, split warm shortcakes in half crosswise. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Spoon a little whipped cream on shortcake bottoms. Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream. Drizzle with chocolate ice-cream topping and garnish with whole strawberries, if desired. Makes 6 servings.

Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks. To serve: wrap frozen shortcakes in foil. Bake in 350 degree F oven for 10 minutes or until warm.