Preheat oven to 220C/425F. Grease two oven trays; line with baking paper.
Sift flour and baking powder into a large bowl; stir in chocolate. Combine lemonade and pouring cream in a jug; pour evenly over the flour mixture. Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries; continue to combine until the mixture comes together to form a dough. (Don't overwork the dough or the scones will be tough)
Divide dough in half. With floured hands, shape one half into an 18cm (7 1/4 inch) round on one tray. Mark the round into six wedges, using the back of a floured knife. Repeat with the remaining dough and tray.
Bake scones rounds, swapping trays between oven shelves halfway through cooking time, for 25 minutes or until tops are golden brown. Dust scones with sifted icing sugar. Serve warm with jam and cream.