Here’s What’s Cooking…Strawberry Popovers

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If you are on the lookout for the perfect treat that combines the summery flavor of strawberries with the luxurious taste of cream, then look no further, friends—you have just found your new favorite recipe. Matt and I first made these popovers last summer when all the strawberries started to come on sale, and these popovers will now forever remind me of the first magical month of summer: the joy of being able to expect sunlight every day, the pleasure of fresh produce, and the delight of being surrounded by people you love (who are subsequently much less stressed out due to the laidback nature of the summer months).

Seriously, these popovers are our new favorite thing ever. Matt can pop down four in one sitting and still want more. The best part? They’re super easy, and relatively quick.

Here’s to summer!

Strawberry Popovers (from Taste of Home’s Prize-Winning Recipes 2007)

1 cup heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
2 cups fresh chopped strawberries
4-1/2 tsp. shortening

Popovers:
4 eggs
2 cups milk
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt

In a mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in the strawberries (I actually like beating the strawberries in so the cream takes on a lovely pink color). Cover and refrigerate until serving. (I think it saves a lot of time if you actually make the popovers first and then make the cream while they’re baking in the oven).

Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of nine popover cups (muffin tins work just fine, and the recipe will make more popovers. I also just used Pam cooking spray and the popovers came out just fine). 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 degrees for 15 minutes. Reduce heat to 350 degrees; bake 15 minutes longer or until very firm (you’ve got to watch them closely–sometimes you’ll need to take them out much sooner). Immediately cut a slit in the top of each popover to allow steam to escape. Spoon strawberry filling into popovers (we just keep the filling in the fridge and scoop it onto the popover right before we’re about to eat it–in other words, we don’t store the popovers filled). Serve immediately.

Yield: 9 servings (or about 15, if you use a muffin tin)

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