Quick to make, easy to assemble, and visually appealing. A lovely, original alternative to traditional strawberry shortcake. You can substitute any berry of your choice.
The idea for these came on 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.
Enjoy these for dessert or even for breakfast!
Check out this website for some great popover troubleshooting tips: Great popover troubleshooting tips: http://home.insightbb.com/~bonnett/popover/popover_tipsandtricks.htm
Let’s get poppin’!
Pull out your popover pan.
Grease each cup with butter.
Beat the eggs until light, then add the remaining wet ingredients, except for the butter, and beat until combined. Gradually add in the dry ingredients, beating just until combined. Add the butter and whisk quickly. Be very careful not to over-beat, or the popovers won’t rise properly.
Fill the popover tins about 2/3 full.
Place the popovers on the bottom rack of an oven preheated at 450 F. 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.
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. Cut each popover in half vertically, leaving the back attached, fold them open and fill with some of the pudding, the strawberries and a dollop of whipped cream. Serve immediately.
- 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
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- Pour the batter into the cups, about ⅔ full.
- 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.
- 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.
- 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 ⅓ cup sliced strawberries, and a dollop of whipped cream. Serve immediately.