Gather all the ingredients.
When it’s almost 1 hour, preheat oven to 425 ºF (220 ºC) degree. Place each of the popover pans on a baking sheet and spray the pans with nonstick spray.
Fill the popover pans with the batter ¾ full.
Transfer to the oven and bake on 425 ºF (220 ºC) degree for 15 minutes. Then turn down the oven temperature to 375 ºF (190 ºC) degree and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.
While baking the popovers, make strawberry butter. Place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.
Serve popovers warm with strawberry butter.
Equipment you will need:
If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.
Recipe is adapted from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.
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