For the popovers:

1¼ cups flour
1¼ cups whole milk
3 eggs
½ teaspoon salt
2 Tablespoons unsalted butter, melted
2 Tablespoons unsalted butter, cut into 12 even pieces

For the whipped strawberry butter:

1 stick unsalted butter at room temp
1/3 cup mashed fresh strawberries
2 Tablespoons powdered sugar


For the popovers:

Preheat the oven to 400ºF.

Whisk together the flour, milk, eggs, salt and melted butter until mixture is the consistency of heavy cream (about 3 to 4 minutes).

Place the popover or muffin pan in the oven for 2 minutes to heat it.

Remove the heated pan and place one piece of butter in each cup.

Divide the batter into each of the 12 cups, filling them half full.

Bake for 20 minutes.

Reduce the heat to 300ºF and bake an additional 10 minutes.

Remove and serve with whipped strawberry butter (recipe below).

For the whipped strawberry butter:

Whip together the softened butter, mashed strawberries and powdered sugar until ingredients are well blended (about 4 to 5 minutes).

Serve immediately or cool in refrigerator for later use.