Preheat oven to 400 degrees F and prepare baking sheet by lining it with parchment paper and set aside.

In mixing bowl, sift together flour, cocoa powder, baking powder and baking soda. Add sugar and salt, stirring until well combined. Next, incorporate chilled, cubed butter with fork until mixture resembles coarse crumbs with pea-sized clumps of butter. Gradually pour in cream, stirring until dough just comes together.

Divide dough into 4 equal portions, rolling each into ball. Place on prepared baking sheet and bake for 15 minutes, rotating baking sheet halfway through baking time. Remove from oven to cool completely.

In saucepan over medium heat, combine strawberries and sugar. Simmer for about 5 minutes, stirring occasionally, until strawberries soften and release their juices. Stir in lemon juice, then remove from heat and set aside.

To assemble, slice the shortcake horizontally. Spoon generous amount of whipped cream onto bottom half, followed by heaping spoonful of macerated strawberries. Place shortcake top back on. Serve immediately and enjoy.