Chocolate Strawberry Shortcake

3 1/2 cups Bisquick baking mix
2/3 cup plus 2 tsp sugar, divided
1/2 cup cocoa powder
1 cup milk
1/3 cup butter, melted
1 egg white
30 strawberries
2 cups whipped topping
chocolate syrup for drizzling

Preheat oven to 400.
In a large bowl, combine the baking mix, 2/3 cup sugar, and cocoa powder.
Stir in the milk and butter until fully combined.
Drop the batter by 1/3 cupfuls onto a lined or slightly greased baking sheet, a couple inches apart.
Beat the egg white until foamy, them brush over the shortcakes. Sprinkle with the remaining 2 tsp of sugar.
Bake for 15-18 minutes, then allow to cool completely on a wire rack.
Once cooled, prepare each shortcake by splitting the cake in half.
Spread 2 tbsp whipped topping on the bottom piece of cake, then slice two strawberries and place on top of the whipped cream.
Top with the remaining cake half, then garnish with an additional tbsp of whipped topping, 1 whole strawberries, and a drizzle of chocolate syrup.