Stemmed and sliced In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. In a small bowl, combine milk, 1 whole egg and 1 egg yolk. Mix into dry ingredients JUST until moistened. Turn out onto lightly floured board; knead lightly several times, then bring dough together to form a ball. Divide in half; pat each half into a circle 20 cm in diameter. Place one circle on greased baking sheet; cover evenly with chocolate chips. Top with remaining circle; pressing lightly to seal edges. Beat remaining egg white. Brush top of scone cake with egg white. Sprinkle generously with additional sugar. With a sharp knife, slice halfway through top layer to form six wedges. Bake in a preheated 425` oven for 18 to 20 minutes, until golden and springy to the touch. Transfer to a rack to cool slightly. Whip cream, add 1 cup of the berries. Sweeten to taste. Serve wedges of warm scone cake with remaining berries and strawberry whipped cream. ----