Filling: 1 teaspoon unflavored gelatin 1-1/2 tablespoons cold water 1-1/2 cups whipping cream 1 teaspoon vanilla 1/4 cup confectioners sugar Hot Fudge Sauce, at room temperature (recipe follows) For garnish: 3 chocolate-dipped strawberries (directions follow) For shortcake layers: Heat oven to 400°. Grease two 8 or 9-inch round layer-cake pans. In a large bowl mix flour, sugar, cocoa, baking powder, baking soda and salt until well blended. Cut in butter until mixture resembles coarse crumbs. Quickly stir in buttermilk and milk with fork until flour mixture is moist. Dough will be sticky. Divide evenly between prepared pans. With floured fingers pat out dough to fit bottoms of pans. Bake 12 to 15 minutes until pick inserted in centers comes out clean. Cool in pans on rack 5 minutes. Remove to rack to cool completely. Meanwhile sprinkle granulated sugar over 2 cups of the sliced berries in a medium-size bowl. Let stand at room temperature 30 minutes (or refrigerate until ready to use), turning occasionally, to extract juices. For filling: Sprinkle gelatin over cold water in a heatproof glass measure. Let stand 1 minute to soften. Place cup in a small saucepan in 1 inch water. Heat gently, stirring constantly until gelatin is completely dissolved. Remove cup from water. Stir 2 tablespoons cream into dissolved gelatin. Whip remaining cream and the vanilla in a medium-size bowl with electric mixer until slightly thickened. Beat in gelatin, then gradually add confectioners sugar, beating constantly, until cream mixture is thick and stiff peaks form when beaters are lifted. To assemble: Put 1 shortcake layer top side up on serving plate. Top with 2/3 the cream mixture, piped through a pastry bag fitted with a large star tip (or drop dollops from a tablespoon), to within 1/2 inch of cake edges. Spoon unsweetened sliced berries over cream. Cover with remaining cake layer top side up. Spoon on sweetened berries with their juices, then pipe or spoon the remaining 1/3 cream mixture on top in large swirls. Drizzle with Hot Fudge Sauce; garnish with chocolate-dipped strawberries. Refrigerate until served. Makes 12 servings. Per serving: 335 cal, 5 g pro, 36 g carb, 20 g fat, 62 mg chol with butter, 26 mg chol with margarine, 206 mg sod