Sonya,

I have a recipe from "My Great Recipes Cards" for Chocolate Strawberry Shortcake, perhaps this is it?

CHOCOLATE STRAWBERRY SHORTCAKE
Source: My Great Recipes Packet 95; Card 119

This shortcake is a delightful blend of flavors --- aa great choice when company is coming. It's impressive, but easy to make. Serve with a dollop of ice cream, if desired.

FOR 1 CAKE, 8 TO 10 SERVINGS, YOU WILL NEED:
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1 1/4 cups whipping cream
1 teaspoon vanilla
1 beaten egg
FOR FILLING:
1 carton (16 oz.) ricotta cheese*
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
FOR TOPPING:
1 pint fresh strawberries, sliced

Preheat oven to 425 degrees F. Greased two 8 or 9-inch round cake pans.

In a medium mixing bowl, stir together the flour, the 1/2 cup sugar, cocoa powder, baking soda and salt.

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

In another bowl combine cream, 1 teaspoon vanilla and beaten egg. Add all at once to flour mixture, stirring just till moistened. (Mixture will be stiff.) Spread mixture in prepared cake pans.

Bake at 425 Degrees F. for 10 to 12 minutes, or until a wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks.

FOR FILLING:
Stir together ricotta cheese, the 1/3 cup sugar, vanilla and chocolate chips.

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

Decorate with sliced berries.

*Note: As a personal note whenever I use Ricotta Cheese I drain it overnight in cheesecloth in the refrigerator if it is watery and that eliminates a watery filling. Just thought you might like that information.

I hope this is the recipe.