Preheat oven to 425º. Combine baking mix, cocoa and
nutmeg in a medium bowl; mix well. Add yogurt, honey and
oil, stirring until a soft dough forms. Drop dough by large
spoonfuls onto an ungreased baking sheet, i inch apart,
forming 6 shortcakes. Bake shortcakes until a toothpick
inserted in centers comes out clean, about 15 minutes. Place
baking sheet on a wire rack and cool for 20 minutes.
Combine strawberries and sugar in a small bowl. Slice each
cooled shortcake in half horizontally; place bottom halves on
individual plates. Divide whipped cream and strawberries
among shortcake bottoms. Top with remaining shortcake
halves. Serve immediately.