Strawberry Shortcake Popovers
Light and airy popovers topped with fresh seasonal strawberries, yogurt-whipped cream and a drizzle of delectable dark chocolate sauce.
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!