Fluffy, golden brown popovers smeared with fresh strawberry butter. —Riley Wofford
stick unsalted butter, at room temperature
diced fresh strawberries
whole milk, at room temperature
large eggs, at room temperature
unsalted butter, melted
In This Recipe
Beat the butter, powdered sugar, and salt in the bowl of an electric mixer on medium speed for about 2 minutes, until smooth and creamy. Add the strawberries and beat for another minute, until combined. Transfer to a small bowl and chill in the refrigerator for at least 30 minutes, until firm.
Preheat the oven to 425°F and place a rack in the lowest part of the oven. Lightly grease a 12-cup mini popover pan.
Beat the flour, salt, milk, eggs, and melted butter in a medium bowl with a hand mixer, mixing until smooth. Divide the batter between 10 popover cups. Bake for about 15 minutes, until golden brown. Reduce the oven temperature to 350°F and bake for another 10 to 15 minutes, until cooked through but still doughy in the center. Serve warm with the strawberry butter.