Strawberries and Cream Popovers

Popovers are dramatic. They go into a 450°F (232°C) oven as a thin, frothy batter and come out twenty minutes later as golden, hollow balloons twice their original size. These get split open, filled with instant vanilla pudding, half a cup of sliced fresh strawberries, and a dollop of whipped cream. These don’t last long here.

The batter is eggs beaten until light, milk, vanilla extract, flour, and salt. Quick to make, easy to mess up if you open the oven door during the first twenty minutes. The temperature drops to 350°F (177°C) for the last ten to fifteen minutes to set the structure. Pierce each one with a knife when they come out to release steam.

Tips for Making Strawberries and Cream Popovers

Do not open the oven door

The first twenty minutes at 450°F (232°C) are when the popovers rise. Opening the door lets out steam and they collapse.

After twenty minutes, reduce the temperature to 350°F (177°C) without opening the door if your oven allows it. Bake ten to fifteen more minutes until golden brown.

Pierce them immediately

As soon as the popovers come out of the oven, poke each one with a sharp knife to let the steam escape.

If you skip this step, the trapped steam makes the inside soggy. You want the shell crisp and the inside hollow so there is room for the pudding and strawberries.

Strawberries and Cream Popovers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kimberly Killebrew
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

A delightful twist on strawberry shortcake! Light, fluffy popovers filled with creamy pudding and fresh berries.

---

Ingredients

Units USM

• 3 tbsp unsalted butter (44 g) unsalted butter
• 3 large eggs large eggs
• 1 cups (237 ml) whole milk whole milk
• 1 tsp vanilla extract vanilla extract
• 1 cups (237 ml) all-purpose flour all-purpose flour
• 1/4 tsp salt salt
• 2 cups (473 ml) fresh strawberries fresh strawberries
• 1 package (96 g) instant vanilla pudding instant vanilla pudding
• Whipped Cream

---

Instructions

1. Preheat oven to 450°F (232°C).
2. Grease a 6-cup popover pan with 1 tablespoon of butter; alternatively, use a large muffin pan.
3. Combine dry ingredients in a medium bowl.
4. In a separate bowl, beat eggs until light, add milk and vanilla extract.
5. Slowly add wet ingredients to dry ingredients; beat until combined and frothy, but do not overbeat.
6. Quickly whisk in butter.
7. Pour batter into cups, filling them about halfway.
8. Place popover tins on the bottom oven rack. Bake for 20 minutes at 450°F (232°C) (do not open the oven door), then reduce heat to 350°F (177°C) and bake for 10-15 more minutes, or until golden brown.
9. Remove from oven and pierce each popover with a knife to release steam.
10. Let popovers sit in cups for 1 minute before removing.
11. Cut each popover in half, leaving them attached at the back. Spread open on plates.
12. Top each popover with vanilla pudding, about 1/2 cup sliced strawberries, and a dollop of whipped cream.
13. Serve immediately.

Notes

• For extra fluffy popovers, let the batter rest for 15 minutes before baking.
• If you don’t have a popover pan, use a muffin tin and adjust baking time accordingly (they may bake slightly faster).
• Substitute other berries, like raspberries or blueberries, for the strawberries if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 popover
• Calories: 300
• Sugar: 25
• Sodium: 150
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 40
• Fiber: 2
• Protein: 5
• Cholesterol: 100

If You Liked This Recipe, You’ll Love These

• 3-Ingredient Strawberry Popsicles
• Alvin, Texas: Strawberry Fields Forever
• Almond French Toast Sticks with Strawberry Sauce
• Almond Strawberry Cake

The post Strawberries and Cream Popovers appeared first on Honest Cooking and Travel.