If you have a soft spot for breakfasts that feel like a special celebration, you are going to adore this Roasted Strawberry Dutch Baby Recipe. Imagine a gorgeous puffed pancake with crisp, golden edges and a tender, custardy center, crowned with warm, caramelized strawberries bursting with sweet and tangy flavor. This dish blends the rustic charm of a German-inspired baked pancake with the vibrant freshness of roasted strawberries, making every bite a comforting yet elevated experience. Whether it’s a weekend brunch or a cozy dessert, this recipe brings joy and beauty to the table with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
The magic of this Roasted Strawberry Dutch Baby Recipe lies in its modest but carefully chosen ingredients. Each one plays a specific role — eggs and milk create that light, airy texture; flour gives structure without heaviness; butter adds richness; and the strawberries, sweetened and roasted, lend bursts of juicy color and flavor. You won’t need any fancy pantry items, just fresh components that come together effortlessly for an impressive result.
- 3 large eggs: The foundational lift and richness that makes the Dutch baby puff delightfully.
- 2/3 cup whole milk: Adds moisture and creaminess for a tender crumb.
- 2/3 cup all-purpose flour: Provides the necessary structure without weighing down the pancake.
- 1 tablespoon granulated sugar: A touch of sweetness that balances the flavors.
- 1 teaspoon vanilla extract: Infuses the batter with a warm, inviting aroma.
- 1/4 teaspoon salt: Enhances all the natural flavors and keeps the sweetness in check.
- 2 tablespoons unsalted butter: Creates a lovely, golden crisp edge while keeping the center moist.
- 1 cup fresh strawberries, hulled and halved: The star fruit, roasted to deepen sweetness and texture.
- 1 tablespoon brown sugar: Perfect for caramelizing the strawberries with a hint of molasses richness.
- 1 teaspoon lemon juice: Adds brightness to the roasted strawberries and balances sweetness.
- Powdered sugar for dusting: A delicate finishing touch that adds subtle sweetness and visual appeal.
How to Make Roasted Strawberry Dutch Baby Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425°F (220°C) and place a 10-inch cast iron skillet or any oven-safe pan inside. This step is crucial because the pan needs to be piping hot before adding butter and batter. A sizzling pan helps the batter to start puffing immediately, giving you those iconic crispy edges every Dutch baby is known for.
Step 2: Whisk the Batter
While the pan heats, whisk together the eggs, whole milk, flour, granulated sugar, vanilla extract, and salt until completely smooth. A well-mixed batter without lumps ensures a consistent rise and silky texture in your final Dutch baby. Let the batter sit briefly so the flour can hydrate — this little rest makes all the difference in tenderness.
Step 3: Roast the Strawberries
Toss the fresh strawberries with brown sugar and lemon juice, then spread them evenly on a parchment-lined baking sheet. Pop them into the oven and roast for about 10 to 12 minutes until they soften and get that irresistible caramelized touch. Roasting intensifies their natural sweetness and adds a subtle complexity that brightens the whole dish.
Step 4: Cook the Dutch Baby
Carefully remove your hot skillet from the oven and melt the butter, swirling it around to coat bottom and sides evenly. Immediately pour in the batter, then return the pan to the oven. Bake for 18 to 22 minutes, during which the Dutch baby will dramatically puff up and turn golden brown at the edges. Watching this transformation feels almost magical—it’s what makes this recipe so fun and rewarding to make.
Step 5: Dress and Serve
Once the Dutch baby is out of the oven, let it settle and deflate just a touch. Then pile the roasted strawberries generously on top and dust with powdered sugar. Serve it right away while warm and fresh — the contrast between the crisp, airy pancake and the luscious berries is absolute bliss.
How to Serve Roasted Strawberry Dutch Baby Recipe
Garnishes
Adding a few thoughtful garnishes can turn your Roasted Strawberry Dutch Baby Recipe into a stunning centerpiece. Try a dollop of whipped cream or a scoop of vanilla ice cream for creamy indulgence. Fresh mint leaves add a pop of color and refreshing aroma, while a sprinkle of toasted almonds or a drizzle of honey enhances texture and flavor beautifully.
Side Dishes
This recipe shines on its own but pairs wonderfully with light sides. A crisp green salad with a simple vinaigrette complements the sweetness perfectly for a balanced brunch. For something heartier, crispy bacon or a sausage link can offer a savory counterpoint that guests will love. Freshly brewed coffee or a sparkling mimosa rounds out the meal fabulously.
Creative Ways to Present
If you want to impress at your next brunch or breakfast gathering, consider serving your Dutch baby right in its skillet for rustic appeal. Alternatively, portion it onto individual plates and artfully arrange the strawberries and garnishes. For a fun twist, add other roasted fruits like peaches or blueberries alongside the strawberries for a colorful medley. No matter how you present it, this dish always looks elegantly inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which can be rare with this recipe), store them in an airtight container in the refrigerator for up to 2 days. The Dutch baby will lose some of its puffiness but can still be enjoyed, especially with a fresh dusting of powdered sugar or reheated briefly.
Freezing
Freezing is not ideal for the Dutch baby itself, as its airy texture doesn’t hold up well after thawing. However, you can roast the strawberries in advance and freeze them separately in a sealed container for up to a month. Thaw gently in the refrigerator before serving.
Reheating
To reheat your Dutch baby, place it in a warm oven at 350°F (175°C) for about 5 to 8 minutes. This will help restore some crispness without drying it out. Avoid microwaving as that tends to make it soggy. Reheat the roasted strawberries separately to keep their texture intact.
FAQs
Can I use frozen strawberries for the Roasted Strawberry Dutch Baby Recipe?
While fresh strawberries are best for roasting due to their firm texture and vibrant flavor, you can use frozen ones if needed. Thaw and drain any excess moisture before roasting to prevent a watery result.
What type of pan works best for making a Dutch baby?
A 10-inch cast iron skillet is ideal because it retains heat evenly and creates the perfect crispy edges. If you don’t have cast iron, any oven-safe heavy skillet or baking dish with similar size will work just fine.
Can this recipe be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, and you’ll still enjoy a beautifully puffed and flavorful Dutch baby.
Why does my Dutch baby deflate quickly after baking?
A Dutch baby naturally deflates as it cools down due to the steam escaping, which is completely normal. Serve it immediately after baking for the best puffed presentation.
Is the Roasted Strawberry Dutch Baby Recipe suitable for a vegan diet?
This classic recipe relies heavily on eggs and dairy, so it is not vegan. However, there are vegan Dutch baby recipes available that use plant-based substitutes if you want to try a dairy-free and egg-free version.
Final Thoughts
There is something incredibly satisfying about pulling a golden, puffed Dutch baby out of the oven and topping it with warm roasted strawberries. This Roasted Strawberry Dutch Baby Recipe offers both a feast for the eyes and a celebration of flavors that feel like a hug on a plate. Whether you’re treating yourself or feeding friends and family, I promise this recipe will become one of your favorite weekend rituals. Give it a try and watch how it brings smiles around your table every time.
Print
Roasted Strawberry Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, German-Inspired
- Diet: Vegetarian
Description
This Roasted Strawberry Dutch Baby is a delightful baked pancake featuring a light, airy texture with caramelized strawberries on top. Perfect for breakfast or dessert, this recipe combines a simple batter with the sweet, tangy flavor of roasted strawberries, making an elegant yet easy-to-make dish.
Ingredients
Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Roasted Strawberries
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
Topping
- Powdered sugar for dusting
Instructions
- Preheat and heat skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan inside the oven to heat thoroughly.
- Prepare the batter: In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth. Allow the batter to rest while you prepare the strawberries.
- Roast the strawberries: Toss the halved strawberries with brown sugar and lemon juice in a bowl. Spread them evenly on a parchment-lined baking sheet and roast in the preheated oven for 10 to 12 minutes, until soft and caramelized.
- Cook the Dutch baby: Carefully remove the hot skillet from the oven, add the butter and swirl to coat the bottom and sides. Immediately pour in the rested batter and return the skillet to the oven. Bake for 18 to 22 minutes, until the Dutch baby is puffed up and golden brown around the edges.
- Serve: Remove from the oven and allow the Dutch baby to deflate slightly. Top with the roasted strawberries and dust generously with powdered sugar. Serve immediately for best texture and flavor.
Notes
- For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can roast the strawberries a day ahead and store them in the refrigerator to save time on serving day.
