This light and puffy Roasted Strawberry Dutch Baby has sweet and tangy balsamic roasted strawberries baked right in. It's topped of with fresh whipped cream and sliced strawberries to create the perfect brunch dish that is sure to impress your guests!
I just love a big, puffy Dutch Baby! They are so visually appealing and a joy to devour. A Dutch Baby, also known as a German Pancake, is essentially just a baked pancake made with a thin, crepe-like batter. The roasted strawberries in this recipe take it over the top!
What You Will Need For This Roasted Strawberry Dutch Baby
- Fresh strawberries
- Balsamic vinegar
- Extra virgin olive oil
- Honey
- Eggs
- Vanilla Extract
- Butter
- All-purpose flour
- Milk (preferably whole milk)
How to Make This Roasted Strawberry Dutch Baby
Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 15 minutes.
After 15 minutes, remove baking sheet with strawberries from the oven and set aside. Raise oven temperature to 450 degrees F. Place a tablespoon of butter in a 10 inch cast iron skillet and place in oven for 10 minutes.
While your skillet is in the oven, add eggs, vanilla and melted butter to a large bowl and beat with an electric hand mixer until combined. Add flour to the bowl with the egg mixture and beat to combine.
Lastly, add milk to flour and egg mixture and beat until combined and batter resembles a thin crepe batter.
Carefully remove skillet from oven after 10 minutes and transfer roasted strawberries to hot skillet immediately. Pour batter right on top of strawberries and place skillet back in the oven. Bake Dutch baby for 20-25 minutes, until puffed and golden.
Do not open the oven for the first 20 minutes as you may deflate your dutch baby. Once Dutch baby is puffed and golden brown, remove it from the oven allow to cool for 10 minutes.
Add a few dollops of fresh or store-bought whipped cream on top the Dutch baby along with some fresh sliced strawberries. Slice and enjoy!
A Few Notes for Roasted Strawberry Dutch Baby
- The batter for this Dutch baby recipe is prepared by beating with an electric hand mixer - however, many dutch baby recipes call for blending ingredients in a blender. Either method works perfectly fine for this recipe. If you prefer the blender method, simply add all batter ingredients - wet and dry - to a countertop blender and blend until smooth.
- If you are short on time, you may skip the roasting of the strawberries and just add fresh sliced strawberries to the hot cast iron skillet before pouring in the batter. The flavor of the final product will be slightly different but still delicious!
- Be sure and do not open the oven during the first 20 minutes of baking. This could cause the Dutch baby to deflate and you will not the big puffy effect that Dutch babies are known for.
- You may substitute different berries or fruit for the strawberries if you like. Blueberries, blackberries, peaches, apples, and apricots would all make delicious additions to this Dutch baby recipe!
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Roasted Strawberry Dutch Baby
Ingredients
- 1 ½ cups fresh strawberries rinsed and sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil extra virgin
- 1 tablespoon honey
- 3 large eggs
- 1 teaspoon vanilla Extract
- 2 tablespoons salted butter* melted, plus more for greasing pan
- ¾ cup all-purpose flour
- ¾ cup milk I used whole milk
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
- In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 15 minutes.
- After 15 minutes, remove baking sheet with strawberries from the oven and set aside. Raise oven temperature to 450 degrees F. Place a tablespoon of butter in a 10 inch cast iron skillet and place in oven for 10 minutes.
- While your skillet is in the oven, add eggs, vanilla and melted butter to a large bowl and beat with an electric hand mixer until combined. Add flour to the bowl with the egg mixture and beat to combine.
- Lastly, add milk to flour and egg mixture and beat until combined and batter resembles a thin crepe batter.
- Carefully remove skillet from oven after 10 minutes and transfer roasted strawberries to hot skillet immediately. Pour batter right on top of strawberries and place skillet back in the oven. Bake Dutch baby for 20-25 minutes, until puffed and golden.
- Do not open the oven for the first 20 minutes as you may deflate your dutch baby. Once Dutch baby is puffed and golden brown, remove it from the oven allow to cool for 10 minutes.
- Add a few dollops of fresh or store-bought whipped cream on top the Dutch baby along with some fresh sliced strawberries. Slice and enjoy!
Notes
Nutrition
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