The combination of strawberries and cocoa in a shortcrust pastry is a culinary homage to 18th century France. In past centuries, strawberries were a symbol of luxury, and cocoa imported from Americas was available only to aristocracy.
Moreover, confectioners have noticed that cocoa added to the shortcake not only gives it a fine colour, but also creates a protective barrier that prevents the bottom from quickly soaking up the juicy strawberry filling. This allowed the dessert to retain its perfect structure for a longer time, which was a confectionery revolution at the time.
