Strawberry Popovers (Gluten-free!)

Strawberry season has just passed us here in North Carolina, but the kids and I will be heading to New England soon where the berries are looking beautiful right about now!  Strawberries and popovers – better yet, strawberries and strawberry popovers – seemed like a great combination for an afternoon snack…

I love popovers. I grew up eating them as a special treat and, when I started eating gluten free, I did not think that I would ever enjoy them again. Thankfully, I haven’t had to tweak my original recipe very much to continue to enjoy these yummy, bready treats.

Popovers are very simple to make. I use a popover pan to bake mine but you can also use an oversized muffin tin. Popovers require very few ingredients – eggs, milk, flour, butter, salt … that’s it.

Popover Batter … A little bit pink

To make these strawberry popovers, I used my immersion blender to blend a handful of over-ripe strawberries to add them into the batter – it gave the batter a little bit of a pink tint. Instead of all-purpose flour, I used Jules Gluten-Free Flour – I’m not always 100% dedicated to one particular flour, but I do love this one! And, my daughter, who eats gluten-free and also goes by the nickname Jules – claims this as her personal favorite, of course.

Popovers are so multi-functional – you can eat them right out of the oven, plain or with a little bit of butter, you can fill them with soup or veggies, or, like we did with these, fill them with your favorite yogurt and sliced fruit.

Strawberry Popovers


2 eggs, lightly whisked
Handful of strawberries, blended
1 cup milk
1 cup gluten-free flour (I used Jules Gluten Free Flour)
1 tablespoon melted butter
Dash of salt


1. Lightly spray a popover tray or a deep dish muffin tray and preheat the oven to 425 degrees.

 2. Combine eggs, strawberries, milk, flour, butter, and salt in a large bowl. Evenly divide batter among 6 popover tins.

Strawberry Popovers … Out of the oven

3. Cook at 425 degrees for 20 minutes. Reduce heat to 350 degrees and cook for an additional 20 minutes.

4. Remove from oven, let cool. Tear off the top or gently cut off the top of the popover with a serrated bread knife. Tear out a little of the bread-y interior so you have more room to fill your popovers with yumminess.

5. Fill with a spoonful of Greek yogurt and top with sliced fruit. Enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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