Popovers are one of those rare recipes that feel both rustic and magical. A simple batter of eggs, milk, flour and butter transforms in the oven, rising dramatically into golden, hollow crowns with crisp exteriors and tender, custardy interiors.
In spring, they pair beautifully with strawberry butter, lemon curd, or the season’s first berries. Summer invites peaches and cream, while autumn calls for pumpkin butter, cheddar, sage, and warming spices. During the winter months, popovers become cozy companions to soups, roasts, caramelized onions, Gruyère, chocolate, or Nutella.
Once you’ve mastered the basic recipe, you’ll discover what generations of home cooks already knew: there is a popover for every season.
This version, served warm with homemade strawberry butter, celebrates the arrival of strawberry season. Fresh berries folded into sweet cream butter melt into the warm popovers, creating a simple yet memorable treat for breakfast, brunch, afternoon tea, or a leisurely weekend gathering.
Strawberry butter feels like one of those recipes that belonged to church suppers, garden parties, and community cookbooks before disappearing in favour of store-bought spreads.
Not everything from those church suppers deserves resurrection. Strawberry butter, however, absolutely does.
The Popover Seasons
Spring
- Strawberry-Lemon Popovers served with strawberry butter or lemon curd.
- Honey-Lavender Popovers with whipped mascarpone.
Summer
- Peach & Cream Popovers split and filled with whipped cream and sliced peaches.
- Sweetcorn & Chili Popovers are a savoury twist; serve with herbed butter.
Autumn
- Pumpkin-Spice Popovers with pumpkin butter or cinnamon-maple cream cheese.
- Cheddar & Sage Popovers—perfect with roast chicken or soup.
Winter
- Cocoa Popovers are easy— just add a bit of cocoa to batter and serve with whipped cream. Alternatively, leave the batter plain and serve slathered with Nutella.
- Caramelized Onion & Gruyère Popovers are warm, cozy, and great for entertaining.
Popovers with Strawberry Butter
Ingredients
For the popover batter
- 3 large eggs
- 300 ml or 1¼ cups whole milk
- 150g or 1¼ cups unbleached all-purpose flour
- 1 g or ½ tsp salt
- 12 g or 1 tbsp granulated sugar (omit if making savoury popovers)
- 12 g or 1 tbsp melted butter (plus more for greasing)
- 3 ml or ½ tsp vanilla extract
For the strawberry butter
- 113 g or ½ cup unsalted butter, softened
- 50 g or 2–3 tbsp fresh strawberries, finely chopped
- 7 g or 1 tsp honey
- Pinch of salt
Instructions
Make the batter
- In a mixing bowl, beat the eggs until light. Add the milk and whisk to combine.
- In another bowl, whisk flour, salt, and sugar. Gradually add to the egg-milk mixture, whisking until smooth.Stir in the melted butter and any flavourings (vanilla, lemon).
- Rest for 30–60 minutes at room temperature (or chill longer).
Preheat oven and pan:
- Preheat the oven to 220°C / 425°F.
- Place a popover tin, muffin tin, or Yorkshire pudding tray in the oven with a little neutral oil in each cup. Let the pan get very hot (5–10 min).
Pour and bake
- Carefully remove hot tin. Fill each cup about ¾ full with batter.
- Bake at 220°C / 425°F for 15 min, then reduce to 190°C / 375°F and bake another 15–20 min, until tall, golden, and crisp. Resist opening the oven early — or they’ll collapse!
Serve
- Split open warm popovers and slather with strawberry butter.
Notes
Or serve with clotted cream, jam, lemon curd, or whipped mascarpone.
