Strawberries and Cream Popovers

Quick to make, easy to assemble, and visually appealing. A lovely, original alternative to traditional strawberry shortcake.
By Kimberly Killebrew

Strawberries and Cream Popovers

The idea for these came on a whim as I was making popovers to go with a stew. While handling and biting into them, I was so impressed with their shape and texture that it occurred to me how great they would be topped with something sweet as a dessert. They’re easy, fun to make, and taste fantastic! And for those of you who have little kids, they’ll love watching the popovers miraculously expand and “pop” in the oven.

Strawberries and Cream Popovers
 
Prep Time
Cook Time
Total Time
 
Quick to make, easy to assemble, and visually appealing. A lovely, original alternative to traditional strawberry shortcake.
Author:
Recipe Type: Dessert
Serves: 2
Ingredients
  • 3 tablespoons unsalted butter, melted but not hot
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 2 cups fresh strawberries, washed and sliced
  • 1 package (3.4 oz) instant vanilla pudding, prepared according to package instructions
  • Whipped Cream
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don’t have popover tins, use a large muffin pan.
  3. Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
  4. Pour the batter into the cups, about ? full.
  5. Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT OPEN THE OVEN DOOR), then reduce heat to 350 and bake for another 10-15 minutes or until they’re a deep, golden brown.
  6. Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
  7. Cut the popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about ? cup sliced strawberries, and a dollop of whipped cream. Serve immediately.

Kimberly Killebrew

Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”

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