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!