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Strawberry Popovers

 Strawberry Popovers
these tender popovers "pop up" nicely in the oven and hold a delicate cream filling dotted with fresh chopped strawberries. If you don't have a popover pan on hand, you might try muffin cups.
9 ServingsPrep: 20 min. Bake: 30 min.


  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups chopped fresh strawberries
  • 4-1/2 teaspoons shortening
  • 4 eggs
  • 2 cups 2% milk
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt


  • In a large bowl, beat cream until it begins to thicken. Gradually add
  • sugar and vanilla; beat until stiff peaks form. Fold in
  • 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 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.

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Strawberry Popovers (continued)

Directions (continued)

  • Yield: 9 servings.
Editor's Note: You may use greased muffin tins instead of popover pans. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and 350° for 10 minutes. Yield: 13 popovers.
Nutritional Facts: 1 popover equals 323 calories, 16 g fat (8 g saturated fat), 138 mg cholesterol, 328 mg sodium, 36 g carbohydrate, 2 g fiber, 8 g protein.