Strawberry Popovers Recipe

5 2
Strawberry Popovers Recipe
Strawberry Popovers Recipe photo by Taste of Home
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Strawberry Popovers Recipe

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5 2
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups chopped fresh strawberries
  • 4-1/2 teaspoons shortening
  • POPOVERS:
  • 4 eggs
  • 2 cups 2% milk
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt

Directions

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. 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.
Originally published as Strawberry Popovers in Taste of Home June/July 2005, p31

Nutritional Facts

1 popover: 323 calories, 16g fat (8g saturated fat), 138mg cholesterol, 328mg sodium, 36g carbohydrate (14g sugars, 2g fiber), 8g protein.

  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups chopped fresh strawberries
  • 4-1/2 teaspoons shortening
  • POPOVERS:
  • 4 eggs
  • 2 cups 2% milk
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  1. 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.
  2. 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.
  3. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 15 minutes longer or until very firm.
  4. 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.
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.
Originally published as Strawberry Popovers in Taste of Home June/July 2005, p31

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