DIRECTIONS

In a mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in the strawberries. Cover and refrigerate until serving.
    Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of nine popover cups. In a small mixing bowl, beat eggs; beat in milk. Add the flour, sugar and salt; beat until smooth (do not overbeat). Fill prepared cups half full.
    Bake at 450° for 15 minutes. Reduce heat to 350°; bake 15 minutes longer or until very firm. Immediately cut a slit in the top of each popover to allow steam to escape. Spoon strawberry filling into popovers. Serve immediately. Yield: 9 servings.