If you’re searching for the ultimate brunch treat that’s bursting with flavor and guaranteed to steal the spotlight, look no further than this Roasted Strawberry Dutch Baby. Imagine a tender, golden skillet pancake rising up gloriously in the oven, then crowned with luscious, caramelized strawberries that are just the right amount of tangy and sweet. It’s delightfully easy to put together, yet dramatic enough to impress whoever is lucky enough to join you at the table. Whether for a slow weekend morning or a special occasion, this dish delivers pure joy in every bite.
Ingredients You’ll Need
You’ll be amazed at how just a few kitchen staples plus fresh strawberries can work magic in the oven. Each ingredient here has a starring role, creating a Roasted Strawberry Dutch Baby with irresistible texture, flavor, and color that feels just a little bit fancy.
- Large eggs: Give lift and structure to the Dutch baby, helping it puff up beautifully as it bakes.
- Whole milk: Adds richness and ensures the batter stays silky and smooth.
- All-purpose flour: The key to that classic tender pancake crumb—don’t skip the sift if you want yours extra airy.
- Granulated sugar: Just a touch sweetens the batter without overpowering those gorgeous roasted strawberries.
- Vanilla extract: Infuses the pancake with warm, aromatic depth.
- Salt: A little goes a long way to balance sweetness and sharpen flavors.
- Unsalted butter: Creates a luscious, golden finish and prevents sticking in the skillet.
- Fresh strawberries: Roasting intensifies their natural juiciness and color—perfect for piling on top.
- Brown sugar: Brings a caramel note to the roasted strawberries as they bake.
- Lemon juice: Wakes up the berries and brightens every bite.
- Powdered sugar: A snowy dusting at the end makes things extra inviting (and photo-worthy!).
- Fresh mint (optional): For a burst of color and a refreshing finish.
How to Make Roasted Strawberry Dutch Baby
Step 1: Preheat the Oven and Your Skillet
Set your oven to 425°F and place a 10-inch cast iron skillet or oven-safe frying pan inside. Preheating the skillet is the secret to that signature dramatic puff in your Roasted Strawberry Dutch Baby, so don’t skip this step! A hot skillet helps create edges that rise tall and turn crisp while the center stays custardy.
Step 2: Mix Up Your Batter
In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and salt until completely smooth—a few little lumps are just fine. Let the batter sit for 10 minutes. This short rest allows the flour to hydrate and ensures your Dutch baby bakes up light and airy.
Step 3: Roast the Strawberries
While your batter rests and the pan heats up, toss the hulled, halved strawberries with brown sugar and lemon juice right on a baking sheet. Slide them into the oven for 15 minutes. You’ll know they’re ready when they’re bubbling, juicy, and their color deepens. Roasting concentrates their flavor and brings a bold, sweet-tart note to every bite.
Step 4: Melt the Butter
Take the now-hot skillet out of the oven (carefully—it’s blazing!), and immediately add the butter. Swirl it around to coat the bottom and sides thoroughly, helping prevent sticking and building even more flavor for your Roasted Strawberry Dutch Baby.
Step 5: Bake the Dutch Baby
Quickly pour the rested batter into the buttery skillet and return it to the oven. Bake for 18 to 20 minutes. Keep your oven light on and watch the edges erupt upward and turn deeply golden—the most exciting part! It will deflate a bit once removed, which is totally normal.
Step 6: Top and Serve
Spoon the beautifully roasted strawberries (and all their syrupy juices) generously over the piping hot Dutch baby. Give everything a generous snow of powdered sugar and, if you’re feeling festive, scatter some fresh mint leaves on top. Serve immediately and watch faces light up around the table!
How to Serve Roasted Strawberry Dutch Baby
Garnishes
There’s something magical about the way a dusting of powdered sugar drapes over the Roasted Strawberry Dutch Baby, giving it that classic bakery finish. For a pop of freshness and color, add a few sprigs of fresh mint. If you want to take things up a notch, a scoop of vanilla frozen yogurt or a dollop of whipped cream is blissful on top.
Side Dishes
This showstopper skillet pancake is right at home next to crispy bacon, maple sausages, or a platter of scrambled eggs for a brunch spread. If you’re leaning lighter, serve with fresh fruit or vanilla yogurt—anything that lets the flavors of the Roasted Strawberry Dutch Baby truly shine.
Creative Ways to Present
Try making individual Roasted Strawberry Dutch Babies by dividing the batter among smaller skillets or oven-safe ramekins—so cute for special occasions! For a shareable centerpiece, slice right at the table family-style, topped with extra roasted berries and maybe even a trickle of warm maple syrup.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Strawberry Dutch Baby (a rare occurrence, but it can happen!), simply let it cool completely. Store in an airtight container in the fridge, and keep those extra roasted strawberries in a separate small container so the pancake doesn’t get soggy.
Freezing
The Dutch baby itself freezes quite well. Once cooled, wrap slices in plastic wrap and place in a freezer-safe bag. The roasted strawberries are best enjoyed fresh, but you can freeze them too, though their texture may soften a bit once thawed.
Reheating
To reheat, warm the pancake slices in a 350°F oven for 8 to 10 minutes until heated through. The strawberries can be microwaved for a few seconds or gently warmed on the stovetop. Once both components are cozy again, assemble and enjoy like new!
FAQs
Can I use other berries instead of strawberries?
Absolutely! Raspberries, blackberries, or even sliced peaches roast beautifully and are delicious twists in this Roasted Strawberry Dutch Baby—just adjust the roasting time as needed based on the fruit’s juiciness.
Do I really need a cast iron skillet?
While cast iron gives you the puffiest results and a beautifully crisp edge, any heavy, oven-safe pan will do the job. Make sure it’s well preheated, and you’ll still be rewarded with a stunning Dutch baby.
Can I make this gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend, and you’ll still get that characteristic rise and tender bite. Just check that your blend includes xanthan gum or a similar binder for best texture.
What should I do if I don’t have fresh strawberries?
No worries—frozen strawberries work just fine in your Roasted Strawberry Dutch Baby. Thaw them fully and gently pat dry before roasting, so your Dutch baby doesn’t get watery.
Why did my Dutch baby deflate after baking?
This is totally normal! Dutch babies puff up dramatically in the oven, but they settle a bit as they cool and are exposed to room air. They’re still wonderfully light, custardy, and oh-so delicious.
Final Thoughts
I can’t gush enough about how much joy this Roasted Strawberry Dutch Baby brings to the table. Whether you’re craving a weekend treat or planning a memorable brunch, this recipe checks every box: simple, spectacular, and oh-so-delicious. Give it a try and watch it become a new favorite in your kitchen lineup!
Print
Roasted Strawberry Dutch Baby Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Roasted Strawberry Dutch Baby, a puffy oven-baked pancake topped with caramelized strawberries. Perfect for a special breakfast or brunch treat!
Ingredients
For the Dutch Baby:
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
For the Roasted Strawberries:
1 1/2 cups fresh strawberries (hulled and halved), 1 tablespoon brown sugar, 1 teaspoon lemon juice
For Serving:
powdered sugar for serving, fresh mint for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth. Let the batter rest for 10 minutes.
- Roast the Strawberries: Toss the strawberries with brown sugar and lemon juice on a baking sheet. Roast in the oven for 15 minutes until juicy and slightly caramelized.
- Bake the Dutch Baby: Remove the hot skillet from the oven, add the butter, swirl to coat, and pour the batter into the pan. Bake for 18 to 20 minutes until puffed and golden.
- Finish and Serve: Spoon the roasted strawberries over the Dutch baby, dust with powdered sugar, and garnish with fresh mint if desired. Serve hot.
Notes
- You can use frozen strawberries if fresh are not in season—just thaw and pat dry before roasting.
- Serve with whipped cream or vanilla yogurt for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
