Have to tried strawberry shortcake popovers? You’ve probably had popovers for breakfast with jam and butter, or maybe even Yorkshire pudding and prime rib for dinner, but have you tried them as a vehicle for strawberries and cream? This delicious Strawberry Shortcake Popover recipe is easy to make and easy to assemble. Top it all with yogurt-whipped cream and a drizzle of delectable dark chocolate sauce! It’s the perfect way to end your day! 🍓
Strawberry Shortcake Popovers
This is such a fun variation on strawberry shortcake, using popovers in place of the shortcake biscuits! We love the spongy texture of the cooled popovers filled with strawberries and cream. Nowadays whenever whipped cream is called for in a dessert like this, we usually blend it on a 1-to-1 ratio with nonfat plain Greek yogurt. The combination is so delicious and gives a hint of tanginess to the whipped cream that offsets the sweetness of the berries and chocolate sauce. But, if you are not a yogurt fan, just stick with the whipped cream!
Strawberry Desserts
We love strawberry desserts and one of our favorites is our Strawberry Shortcake with Raspberry Coulis, We use the same dark chocolate sauce and whipped cream but drizzle a delicious coulis over everything. Another of our very favorites is our Strawberry Layer Cake with Strawberry Cream Cheese Frosting – amazing! Strawberry Curd Mousse Parfait is fun and festive, and this Fabulously Delicious Coconut Cake with Strawberry Roses is sensational and a crowd pleaser!
How To Keep Your Popovers Inflated
Popovers are so much fun to watch bake as the poof up and rise way above the pan, leaving an airy open center. But, don’t open the oven while they are baking. Be patient and if you have a glass window in your oven, you can see them rise! Once you take them out of the oven and they begin to cool, they settle back down into a spongy texture. If you prefer to keep them open, airy, and crispier, then poke a little air hole in the top of each popover as soon as you take them out of the oven to allow the steam to escape. If they do collapse, don’t worry at all, because the texture of the inside is a delicious spongy bread that soaks up the strawberry juices and cream in this recipe.
Use a nonstick muffin tin or a bonafide popover pan …
You’ll need a non-stick muffin tin or an actual popover tin, which is available at most kitchen stores or on Amazon. The popover pan allows for more air to circulate around the batter than a muffin tin, but I find that a well-greased non-stick muffin tin works very well, too.
Popovers can be made with cheese and herbs, or plain to serve with jam and cream.
Popovers are very versatile and can be made with cheese and savory spice blends, or left plain and scooped up with your favorite jam for breakfast. We’ve made them with Parmesan, salt, and pepper to use as dinner rolls and they are fantastic and light.

Strawberry Shortcake Popovers
Equipment
- 1 nonstick muffin tin (or popover tin)
Ingredients
Popovers
- 3 large eggs
- 1 cup milk
- 2 tbsp. vegetable oil
- 1 cup all-purpose flour
- 1/2 tsp. salt
Strawberries
- 2 pints strawberries, stems and leaves removed and sliced
Yogurt-Whipped Cream
- 1 cup heavy cream
- 1 cup nonfat plain Greek yogurt
- 1 tsp. vanilla extract
- 2 tbsp. powdered sugar
Bittersweet Chocolate Sauce2
- 10 oz. dark or bittersweet chocolate chips (or chopped dark chocolate bars)
- 1/4 cup light agave syrup
- 1/3 +/- cup water
- 2 tsp. vanilla extract
Instructions
Popovers
- Preheat oven to 400 ℉. Prepare your muffin or popover tin by rubbing the entire inside of the cups with a thin layer of butter. Then, spray them with cooking spray. This will really help to get them out of the pan more easily. Set aside.
- In a medium sized bowl, whisk the eggs until well blended. Whisk in milk, oil and salt and stir well. Slowly whisk in the flour and continue to whisk well blended and smooth.
- Pour batter into prepared tins and fill to about 3/4 full. Bake for about 20-25 minutes, or until popovers are super puffy, tall, and are golden brown. Remove from oven and immediately poke a little hole in the top of the popover with a long toothpick or small knife to allow the steam to release. This will keep your popovers from collapsing. Cool completely.
- While the popovers are baking, it’s a great time to clean and slice the strawberries, whip the cream, and make the chocolate sauce. Then, you’ll be all ready to serve as soon as the popovers are baked and cooled.
- When ready to serve, you can open up the top of the popover to fill it with the sliced berries, or simply serve the berries over the top. Either way, put a dollop of the yogurt-whipped cream both under and over the top of the berries. Arrange a sliced berry on top and drizzle chocolate sauce over the top of everything.
Yogurt-Whipped Cream
- Using an electric beater, or your standing mixer, whip cream to stiff peaks. Fold in the yogurt, vanilla, and powdered sugar. Refrigerate until ready to use.
Bittersweet Chocolate Sauce
- In a saucepan, melt chocolate along with agave and water. Whisk until smooth and stir in vanilla extract and a hint of sea salt if you like!