Roasted Strawberry Dutch Baby Recipe
If you’re ready to wow your brunch crowd or simply treat yourself to something truly special, the Roasted Strawberry Dutch Baby is about to become your new go-to. Imagine a golden, puffed pancake with custardy edges, overflowing with jammy, caramelized strawberries and a snowfall of powdered sugar. This dish is as stunning as it is delicious, and it’s shockingly simple to whip up. Whether you’re serving breakfast in bed or hosting a weekend brunch, the Roasted Strawberry Dutch Baby is the kind of showstopper that brings everyone running to the table.
Ingredients You’ll Need
The beauty of a Roasted Strawberry Dutch Baby is just how few ingredients it demands, yet each one is absolutely essential for flavor, texture, and that signature color. Let’s take a closer look at why each component matters and how it transforms this pancake into something magical.
- Eggs: The powerhouse that gives your Dutch baby its lift and custardy texture.
- Whole Milk: Adds richness and a tender crumb, making the pancake extra satisfying.
- All-Purpose Flour: The base that brings everything together for a structure that puffs beautifully.
- Granulated Sugar: Just the right amount of sweetness to balance the strawberries.
- Vanilla Extract: Rounds out the flavors and brings warmth to every bite.
- Salt: A pinch makes all the other flavors pop.
- Unsalted Butter: Creates a golden, crisp exterior and infuses the pancake with rich flavor.
- Fresh Strawberries: Roasted to intensify their sweetness and juiciness.
- Brown Sugar: Helps caramelize the strawberries for extra depth and a syrupy finish.
- Lemon Juice: Adds brightness and a little zing to the roasted berries.
- Powdered Sugar: For that classic, cloud-like finish on top.
How to Make Roasted Strawberry Dutch Baby
Step 1: Preheat and Prepare Your Skillet
First things first: get your oven roaring hot at 425°F (220°C). Place a 10-inch cast iron skillet or any oven-safe pan inside as it heats. This step is crucial, because a blazing hot pan is the secret to those dramatic edges and the perfectly puffed center that make a Roasted Strawberry Dutch Baby so irresistible.
Step 2: Whisk the Batter
In a large mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and salt. You want the batter to be silky smooth, with no lumps—think of it as a super-thin pancake batter. Let it rest while you move on to the strawberries; this gives the flour time to hydrate and results in a more tender Dutch baby.
Step 3: Roast the Strawberries
While the batter rests, toss your hulled and halved strawberries with brown sugar and a splash of lemon juice. Spread them out on a parchment-lined baking sheet, then slide them into the oven. Roast for 10 to 12 minutes, until the berries are soft, glistening, and just starting to caramelize around the edges. The roasting intensifies their flavor and creates the perfect topping for your Dutch baby.
Step 4: Butter the Hot Skillet and Add the Batter
Carefully take the hot skillet out of the oven (it’ll be sizzling!) and add the unsalted butter. It should melt instantly—swirl it around to coat the bottom and sides. Quickly pour in your batter; you’ll hear a satisfying sizzle as it hits the pan. This is what gives you that glorious, golden crust.
Step 5: Bake Until Puffy and Golden
Put the skillet right back in the oven and bake for 18 to 22 minutes. Keep the oven door closed—peeking can deflate your masterpiece! The Roasted Strawberry Dutch Baby will puff dramatically and turn a lovely shade of golden brown, especially around the edges.
Step 6: Top and Serve
Once it’s out of the oven, let the Dutch baby deflate just a bit (it’s part of the charm). Pile on those luscious roasted strawberries and give everything a generous dusting of powdered sugar. Serve immediately—you want everyone to experience the magic while it’s still warm and billowy.
How to Serve Roasted Strawberry Dutch Baby
Garnishes
Sprinkle with a thick layer of powdered sugar for that classic, snowy look. If you’re feeling extra, a dollop of whipped cream or a scoop of vanilla ice cream can turn your Roasted Strawberry Dutch Baby into a true dessert. Fresh mint leaves or a drizzle of honey are also gorgeous, flavor-boosting finishing touches.
Side Dishes
Pair your Dutch baby with crispy bacon, savory breakfast sausages, or a simple fruit salad for a balanced brunch spread. For a lighter touch, serve alongside Greek yogurt and a handful of toasted nuts to add creaminess and crunch. A fresh pot of coffee or a mimosa doesn’t hurt, either!
Creative Ways to Present
For a family-style brunch, bring the skillet right to the table and let everyone help themselves. You can also slice your Roasted Strawberry Dutch Baby into wedges and stack them on a platter with extra roasted strawberries on the side. For a fun twist, bake individual Dutch babies in mini skillets or ramekins—perfect for personalizing with different toppings.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (it’s rare!), store slices of Roasted Strawberry Dutch Baby in an airtight container in the fridge. The texture will soften a bit, but the flavors remain wonderful for up to two days.
Freezing
You can freeze Dutch baby slices, though the texture may become more cake-like after thawing. Wrap each piece tightly in plastic wrap and store in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To bring back some of the original magic, reheat slices in a 350°F oven for 8 to 10 minutes, or until warmed through. Avoid the microwave if possible, as it can make the pancake rubbery. Serve with freshly roasted or warmed strawberries for the best experience.
FAQs
Can I use frozen strawberries for the Roasted Strawberry Dutch Baby?
Absolutely! Just thaw and drain the strawberries first to avoid excess moisture, then proceed with roasting as directed. The flavor will still be fantastic, though fresh berries roast up a bit firmer.
Why didn’t my Dutch baby puff up?
A hot skillet and a well-rested, smooth batter are key to a dramatic rise. Make sure your oven is fully preheated and don’t open the oven door during baking. Even small changes in temperature can deflate that glorious puff!
Can I make the batter ahead of time?
You can whisk up the batter and let it rest in the fridge for up to 12 hours. Just give it a quick whisk before pouring into your hot skillet for the best results.
Is Roasted Strawberry Dutch Baby gluten-free?
The traditional recipe uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend. The texture may be a bit different, but you’ll still get that signature puff and flavor.
What other fruits can I use?
While roasted strawberries are classic, try using raspberries, blueberries, peaches, or plums for a delicious twist. Roasting really brings out the natural sugars in almost any fruit!
Final Thoughts
If you’re looking to bring a little magic to your breakfast table, give the Roasted Strawberry Dutch Baby a try. It’s easy, impressive, and completely delicious—just the kind of recipe that turns an ordinary morning into a celebration. Happy baking!
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Roasted Strawberry Dutch Baby Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Strawberry Dutch Baby is a light, fluffy baked pancake bursting with caramelized strawberries, perfect for a delightful breakfast or a sweet brunch treat. The puffed edges and soft center topped with roasted strawberries and a sprinkle of powdered sugar create a beautiful balance of flavors and textures.
Ingredients
Batter Ingredients
- 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
Strawberry Topping
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Batter: Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet or oven-safe pan inside to heat. Meanwhile, in a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until the batter is smooth and well combined. Allow the batter to rest while preparing the strawberries.
- Roast Strawberries: In a small bowl, toss the hulled and halved strawberries with brown sugar and lemon juice to coat them evenly. Spread the strawberries on a parchment-lined baking sheet and roast them in the oven for 10 to 12 minutes until they are soft, caramelized, and fragrant.
- Prepare Skillet and Bake Batter: Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it around to coat the bottom and sides evenly. Immediately pour the prepared batter into the skillet, then return it to the oven to bake for 18 to 22 minutes. Bake until the Dutch baby is puffed up and golden brown around the edges.
- Serve: Remove the Dutch baby from the oven and let it deflate slightly, which takes just a minute or two. Top the pancake generously with the roasted strawberries and dust 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.
- Use a cast iron skillet for best heat retention and even baking.
- Ensure the butter is fully melted before pouring the batter for a crispy, golden crust.
- Enjoy this recipe fresh out of the oven as the Dutch baby deflates as it cools.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
