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Home » Food » By Country or Region » North America » America » Strawberries and Cream Popovers

Strawberries and Cream Popovers

May 7, 2013 by Kimberly Killebrew · 8 Comments

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Strawberries and Cream Popovers 1 sm

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.

Strawberries and Cream Popovers prep 1

Grease each cup with butter.

Strawberries and Cream Popovers prep 2

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.

Strawberries and Cream Popovers prep 5

Fill the popover tins about 2/3 full.

Strawberries and Cream Popovers prep 6

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.

Strawberries and Cream Popovers prep 7

Strawberries and Cream Popovers 2 sm

Strawberries and Cream Popovers
 
Print
An original alternative to strawberry shortcake.
: The Daring Gourmet, www.daringgourmet.com
Serves: 6
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 ⅔ 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 ⅓ cup sliced strawberries, and a dollop of whipped cream. Serve immediately.
3.2.2089

 

Strawberries and Cream Popovers 1

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8 Comments →

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8 Responses

  1. bakeaffairs says

    July 2, 2013 at 8:18 am

    This looks delicious! I love everything with strawberries… :-)

    Reply
    • The Daring Gourmet says

      July 2, 2013 at 9:22 am

      Hello, Bakeaffairs! Thanks so much – and that’s exactly how I feel about strawberries, too :)

      Reply
  2. Lokness says

    May 10, 2013 at 10:38 am

    This looks great! I have only made savory popovers, but I have never thought of making sweet popovers. This is definitely worth to try. Thanks!

    Reply
    • The Daring Gourmet says

      May 10, 2013 at 10:50 am

      Thanks, Lokness! We really enjoyed them. I made another sweet version that turned out incredible – will be posting it in the near future.

      Reply
  3. Tori says

    May 7, 2013 at 2:29 pm

    if you don’t have popover tins can you use muffin tins?

    Reply
    • The Daring Gourmet says

      May 7, 2013 at 2:36 pm

      You bet! Use large muffin tins (the ones for king-sized muffins).

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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