Perfect for a summer afternoon, these strawberry & cream popovers might just be my new favorite thing! They're a non-traditional take on the classic strawberry shortcake—think cream puff meets popover meets first of the season strawberries…yum!

Plus, they're super simple {and quick!} to make. Not only do they have a delightfully moist center and a perfectly crisp exterior, the mixture of vanilla pudding and fresh whipped cream is pretty darn delicious!

You'll need:
1 recipe for vanilla pudding, chilled
1 recipe for popovers, baked + cooled
1 teaspoon vanilla extract
1 cup sweetened whipped cream
1 pint fresh strawberries, sliced {smaller berries will work best}
confectioners sugar to garnish

Here's how:
1. Make a batch of vanilla pudding and refrigerate. 
2. Make one recipe of popovers, but omit the thyme leaves and add a teaspoon of vanilla extract and an additional teaspoon of sugar. Plus, replace the regular muffin tin {optional} with one meant for mini muffins {you'll have to bake three times which will yield between 32-36 popovers}. Let popovers cool on a wire rack.
3. Wash and slice a pint of fresh strawberries and set aside.
4. Whip about a cup of whipping cream with a touch of confectioner's sugar until it forms soft peaks.
5. Fold together equal parts whipped cream and vanilla pudding {you'll probably have leftover pudding}. 
6. Lay a couple sliced berries on each popover, add a spoonful of the cream mixture, then place a few more sliced strawberries on top and dust with confectioner's sugar.
7. Serve immediately and enjoy!

While I think they'd be great with just about any fruit, I'd love to try them with fresh raspberries and toasted sliced almonds! 

—Nikole

{photos by Michael Graydon, styling by Nikole Herriott for Oh Joy}