Strawberry Popovers

These light, airy miniature Dutch babies have crispy tops and an irresistible, custardy interior. Filled with fresh California strawberries and served with a tart strawberry drizzle, these cute bite-sized breakfast pastries are the perfect way to start your day! Recipe by Husbands that Cook. 

Strawberry Popovers

Strawberry Popovers

Course: Breakfast, Dessert
Cuisine: American
Keyword: popovers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 284kcal

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For the strawberry purée:

  • 1/2 pound 225 g fresh strawberries, stems removed

For the popovers:

  • 1 cup 237 ml milk of your choice
  • 1 cup 120 g all-purpose flour
  • 4 large eggs
  • 3 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • grated zest from one lemon
  • 3 Tbsp unsalted butter melted
  • 3 strawberries thinly sliced


  • To make the strawberry purée, place strawberries in a food processor or blender, and pulse until completely smooth, stopping to scrape down the sides as needed. Set aside.
  • Preheat oven to 450ºF. Grease a standard-sized muffin tin with unsalted butter or cooking spray and set aside.
  • In a medium bowl, vigorously whisk together the milk, flour, eggs, sugar, salt, vanilla, and lemon zest until completely smooth and no lumps remain.
  • While whisking, slowly pour in the melted butter and continue whisking until smooth.
  • Transfer the batter to a large measuring cup or small pitcher.
  • Pour the batter into the prepared muffin tin, filling each cup about halfway full. Any remaining batter can be set aside and baked later.
  • Gently place 1 or 2 thin slices of strawberry on top of each cup of batter, so the slices stay floating on top without sinking.
  • Place the pan in the oven and bake for 15 minutes, until puffy.
  • Without opening the oven door, lower the temperature to 350ºF and bake for another 15 minutes, until golden brown.
  • Remove from the oven and enjoy immediately while hot and crispy.
  • Top each popover with 2 tsp strawberry purée, fresh strawberries, and any other desired toppings.

Serving Suggestions

  • 1 cup fresh strawberries, chopped
    Greek yogurt
    Maple syrup
    Powdered sugar
    Fresh-squeezed lemonjuice


  1. The batter can be made up to one day in advance and kept in a sealed container in the refrigerator. Allow the batter to warm to room temperature before use and whisk again briefly in case any separation has occurred.
  2. Strawberry puree can be kept in a sealed container in the refrigerator for up to 3 days.
  3. Popovers are best when served hot from the oven, as they lose their crispiness as they cool.
Nutrition calculated using 2% milk and does not include additional serving suggestions.


Serving: 2  pop overs with 2 tbs puree | Calories: 284kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 171mg | Sodium: 315mg | Fiber: 2g | Sugar: 13g | Vitamin C: 35mg

One Comment on “Strawberry Popovers

Christy Stolper
April 30, 2021 at 10:35 pm

Love Ryan and Adam. Their Husbands Cook cookbook is my go to hostess gift. Do you have a favorite gluten-free flour blend you would use for these?

Can’t wait to try these for Mother’s Day!


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