If you’re craving a breakfast that feels indulgent yet is surprisingly easy to pull together, then this Roasted Strawberry Dutch Baby Recipe is about to become your new favorite morning treat. Picture a perfectly puffed, golden baked pancake with the sweet-tart burst of juicy roasted strawberries on top—a simple combination that creates a spectacular flavor and an eye-catching dish for any brunch table. It’s light, fluffy, and beautifully vibrant, making every bite a celebration of fresh, wholesome ingredients.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this recipe plays a crucial role. From the fresh strawberries adding brightness, to the eggs and flour creating that irresistible puff, these components come together to form a balance of sweet, tender, and buttery flavors with a hint of vanilla to add warmth.
- Fresh strawberries (1 1/2 cups): The star fruit, providing natural sweetness and vibrant color when roasted.
- Granulated sugar (2 tablespoons): Divided to sweeten the strawberries and the batter just perfectly.
- Lemon juice (1 tablespoon): Adds brightness and helps elevate the strawberry flavor.
- Large eggs (3 at room temperature): Essential for the airy, puffed texture of the Dutch baby.
- Whole milk (3/4 cup): Gives richness and moisture to the batter.
- All-purpose flour (3/4 cup): The base that holds everything together and helps with structure.
- Vanilla extract (1/2 teaspoon): Infuses a gentle, sweet aroma to round out the taste.
- Salt (1/4 teaspoon): Enhances all the flavors without overpowering.
- Unsalted butter (3 tablespoons): For that golden crust and luscious buttery depth.
- Powdered sugar (optional): A light dusting for a hint of extra sweetness and pretty presentation.
How to Make Roasted Strawberry Dutch Baby Recipe
Step 1: Roast the Strawberries
Start by preheating your oven to 400°F—it sets the stage for perfect roasting and baking. Toss the hulled and halved strawberries with half the sugar and a splash of lemon juice to magnify their natural sweetness and add a zesty note. Spread them out on a baking sheet so each strawberry gets some oven love. Roasting for about 15 minutes softens them just right, releasing their juices into a luscious syrupy glaze you’ll adore.
Step 2: Whisk the Batter
While those strawberries are roasting, it’s time to make your batter. Grab a bowl and vigorously whisk the eggs, milk, flour, the remaining sugar, vanilla extract, and salt together until the mixture is delightfully smooth and lump-free. This simple batter is what will puff up beautifully and create that signature Dutch baby silhouette.
Step 3: Prepare the Skillet and Bake
Pop a 10-inch oven-safe skillet into the oven with the butter so it melts and gets piping hot—this step is vital for that golden, crispy edge. Take care when removing the skillet (it’s hot!), then swirl the melted butter around the bottom and sides. Pour your batter straight into the skillet and slide it back into the oven. Bake for 18 to 22 minutes; during this time, watch it puff up and turn a gorgeous golden brown.
Step 4: Add Roasted Strawberries and Serve
Once baked to perfection, remove the Dutch baby from the oven and immediately top it with your warm roasted strawberries. If you’re feeling fancy, sprinkle powdered sugar over the top for a charming touch. Serve it right away to enjoy that delightful puff and warm strawberry goodness.
How to Serve Roasted Strawberry Dutch Baby Recipe
Garnishes
The best part about this Roasted Strawberry Dutch Baby Recipe is how versatile it is to dress up. Fresh mint leaves add a hint of herbal freshness, a dollop of whipped cream or a swirl of vanilla yogurt gives it a creamy balance, and a light sprinkle of toasted almonds or pecans contributes a satisfying crunch. Don’t be shy to play with colors and textures for a stunning plate.
Side Dishes
This dish pairs wonderfully with simple sides like crispy bacon or sausage links to balance the sweetness. A fresh green salad with a zesty vinaigrette can also be an unexpected but delightful companion for a brunch spread. And, of course, a hot cup of coffee or freshly squeezed orange juice will complete the experience perfectly.
Creative Ways to Present
Serve this Dutch baby family-style straight from the skillet for a rustic vibe, or slice it into wedges on a pretty serving platter. For gatherings, consider presenting it on individual plates with an artist’s flourish of strawberries and powdered sugar for that wow factor. You might even try layering slices in a trifle glass with whipped cream for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the roasted strawberries separate if possible to avoid sogginess, and add fresh toppings when you’re ready to eat again.
Freezing
Because of its delicate texture, freezing Dutch babies isn’t ideal, as it can cause them to lose their puff and become watery. If you must freeze, wrap portions tightly in plastic wrap and foil, but know they’re best enjoyed fresh for that perfect texture.
Reheating
To reheat, gently warm your leftover Dutch baby in a preheated oven at 350°F for about 5 to 7 minutes to regain some crispness and warmth. Avoid microwaving as it tends to make the texture rubbery and dense. Add fresh or leftover roasted strawberries on top after warming.
FAQs
Can I use frozen strawberries for this Roasted Strawberry Dutch Baby Recipe?
While fresh strawberries provide the best texture and flavor when roasted, you can use frozen strawberries in a pinch. Just thaw and drain them well before roasting to reduce excess moisture.
Is this recipe gluten-free?
This version uses all-purpose flour, which contains gluten. However, you can substitute a gluten-free baking mix or almond flour for a gluten-free variation, though the texture might vary slightly.
Can I make the batter ahead of time?
For best results, it’s ideal to make the batter just before baking. The eggs need to trap air for that signature puff, so resting the batter may reduce its rise.
What can I substitute for whole milk?
You can use any milk you have on hand such as 2% or even a plant-based milk like almond or oat milk. Keep in mind the texture and flavor might shift slightly, but it will still be delicious.
Can I add other fruits instead of strawberries?
Absolutely! This Roasted Strawberry Dutch Baby Recipe is flexible—try raspberries, blueberries, or even peaches for a different fruity twist while maintaining that lovely roasted sweetness.
Final Thoughts
There is something genuinely magical about the way a Roasted Strawberry Dutch Baby Recipe comes together so effortlessly yet delivers such a stunning result—crispy edges, a tender center, and vibrant roasted strawberries on top. Whether you’re treating yourself on a slow weekend or impressing friends at brunch, this recipe is a guaranteed crowd pleaser. So grab your skillet, fresh berries, and get ready to make breakfast feel like a celebration!
Print
Roasted Strawberry Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Strawberry Dutch Baby is a delightful baked pancake, perfect for breakfast or dessert. It features juicy roasted strawberries atop a light, fluffy, and golden Dutch baby pancake made with eggs, milk, flour, and a touch of vanilla, all baked to perfection in an oven-safe skillet. The result is a visually impressive and deliciously tender dish that balances sweet and tangy flavors with a hint of buttery richness.
Ingredients
For the Roasted Strawberries
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
For the Dutch Baby Batter
- 3 large eggs, at room temperature
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
For Serving
- Powdered sugar (optional)
Instructions
- Preheat and roast strawberries: Preheat your oven to 400°F (200°C). In a small bowl, toss the hulled and halved strawberries with 1 tablespoon of granulated sugar and the lemon juice. Spread the strawberries onto a baking sheet and roast in the oven for about 15 minutes until they are softened and juicy. Once done, set them aside.
- Prepare the batter: While the strawberries are roasting, whisk together the eggs, whole milk, all-purpose flour, the remaining 1 tablespoon granulated sugar, vanilla extract, and salt in a mixing bowl until the batter is smooth and free of lumps.
- Melt butter in skillet: Place a 10-inch oven-safe skillet (such as a cast-iron skillet) in the oven and add the butter, allowing it to melt completely and get hot. This step ensures a crispy and buttery edge on the Dutch baby.
- Combine and bake: Carefully remove the hot skillet from the oven and swirl the melted butter to coat the entire bottom and sides. Immediately pour the prepared batter into the skillet and place it back into the oven. Bake for 18 to 22 minutes, until the Dutch baby is puffed, golden brown, and set in the center.
- Serve: Remove the skillet from the oven. Top the Dutch baby with the roasted strawberries, dust with powdered sugar if desired, and serve immediately to enjoy the best puffed and tender texture.
Notes
- Serve immediately for the best puffed texture and flavor.
- You can substitute raspberries or blueberries for the strawberries.
- Optional toppings include a dollop of whipped cream or yogurt for extra creaminess.
- Use an oven-safe skillet, preferably cast iron, for best results.
