Preheat your oven to 400°F (200°C) or prepare your air fryer without preheating.

Line a baking sheet with parchment paper or lightly grease the air fryer basket.

In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, 2 tablespoons of granulated sugar, baking powder, and table salt.

Use a pastry blender to cut in the cold butter pieces until the mixture resembles small pebbles.

Set aside 1 teaspoon of heavy cream. Pour the remaining cream into the flour mixture and stir with a fork until a dough forms.

Gently fold in the semisweet chocolate chips for an extra layer of chocolaty goodness.

Lightly knead the dough a few times until it comes together.

On a lightly floured surface, roll the dough out to about 1 inch thick and use a round biscuit cutter to cut out two circles.

Brush the tops of the biscuits with the reserved teaspoon of cream.

Bake for 15-17 minutes until golden brown and edges are firm. Allow to cool completely before assembling.

While the biscuits are cooling, mix the sliced strawberries with the remaining tablespoon of sugar and let it sit for at least 30 minutes.

Cut each cooled biscuit in half horizontally. On the bottom half, layer strawberries and a dollop of whipped cream.

Place the top half over it, drizzle with strawberry juices, and serve immediately.