Chocolate Peach Shortcakes

End of January.

Drove Tuesday.

Gayle had a decent week.

Amber got her acceptance to UNK's MSW program Friday. She screamed on the phone. Gayle said, "Of course." I said, "Ma. That's not helpful." She said, "Yes it is."

Sunday: pot roast.

The pot roast had been in since morning, and by the time we sat down, Amber’s news had settled into something that felt like a warm, permanent thing — the kind you want to mark with more than just dinner. Gayle’s “of course” was still ringing in my head, and honestly? She wasn’t wrong. So I pulled out the peaches I’d been saving and made these Chocolate Peach Shortcakes, because some Sundays ask for a dessert that’s a little extra, a little sweet, and a little proud.

Prep Time: 20 min | Cook Time: 18 min | Total Time: 38 min | Servings: 6

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup cold heavy cream, plus more for brushing
1 teaspoon vanilla extract
3 cups fresh or thawed frozen peach slices
2 tablespoons peach preserves or honey
1 cup heavy whipping cream, whipped to soft peaks
2 tablespoons powdered sugar (for whipped cream)

Instructions

Preheat oven. Heat oven to 425°F. Line a baking sheet with parchment paper.
Mix dry ingredients. Whisk together flour, cocoa powder, 2 tablespoons of the granulated sugar, baking powder, and salt in a large bowl.
Cut in butter. Work the cold butter pieces into the flour mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces remaining.
Add cream. Stir in the 2/3 cup cold heavy cream and vanilla extract until the dough just comes together — do not overmix.
Shape and bake. Turn dough onto a lightly floured surface, pat to 3/4-inch thickness, and cut into 6 rounds. Place on prepared baking sheet, brush tops with a little cream, and bake 15—18 minutes until set. Cool slightly on a wire rack.
Prepare peaches. Toss peach slices with the remaining 1 tablespoon granulated sugar and the peach preserves or honey. Let sit at room temperature while shortcakes bake.
Whip the cream. Beat heavy whipping cream with powdered sugar to soft, billowy peaks.
Assemble. Split each shortcake in half. Spoon peaches over the bottom half, add a generous dollop of whipped cream, and cap with the top half. Serve immediately.

Nutrition (per serving)

Chocolate Peach Shortcakes — The Sunday We Said “Of Course”