Roasted Strawberry Dutch Baby Recipe
If you’re looking for a show-stopping brunch centerpiece that’s as delicious as it is beautiful, the Roasted Strawberry Dutch Baby is about to become your new obsession. Imagine a cloud-like, custardy pancake puffed golden in the oven, crowned with luscious strawberries that have roasted to sweet, jammy perfection. This dish comes together with surprisingly simple ingredients, yet the end result feels decadent and utterly special—a guaranteed crowd-pleaser for lazy weekends, holiday mornings, or whenever you’re craving a touch of something extraordinary.
Ingredients You’ll Need
You don’t need a ton of fancy items to make a Roasted Strawberry Dutch Baby, but every ingredient plays a key role. Each one brings something magical: strawberries add vibrant freshness, eggs offer richness and lift, and just a touch of sugar brings it all together. Here’s what to gather and why each matters:
- Fresh strawberries (1 cup, hulled and halved): Roasting intensifies their sweetness and gives them a juicy, almost jam-like texture that absolutely makes this dish shine.
- Granulated sugar (2 tablespoons for fruit + 1 tablespoon for batter): Sugar works double duty, caramelizing strawberries and subtly sweetening the pancake base.
- Large eggs (3): The secret to that dramatic puff and the ultra-custardy center—don’t skimp on them!
- All-purpose flour (½ cup): Just enough to create structure while still keeping things tender and light.
- Whole milk (½ cup): Adds richness and the perfect amount of moisture for a silky-smooth batter.
- Vanilla extract (1 teaspoon): Rounds out and deepens the flavor—think of it as aromatic insurance for maximum deliciousness.
- Salt (¼ teaspoon): Enhances all the flavors and keeps things from tasting flat.
- Unsalted butter (2 tablespoons): Ensures a gorgeous, deeply golden edge and prevents sticking.
- Powdered sugar (for dusting): The sweet snowdrift finish you’ll love sprinkling just before serving.
- Maple syrup or whipped cream (optional for serving): A decadent drizzle or dollop is totally optional but always crowd-pleasing.
How to Make Roasted Strawberry Dutch Baby
Step 1: Roast the Strawberries
Start by giving those strawberries the royal treatment: toss them with two tablespoons of sugar and spread them out on a parchment-lined baking sheet. Pop them into a preheated 400°F oven and let them roast for 15 to 20 minutes. You’re looking for bubbling juices and that jammy, syrupy vibe—trust me, this step creates the flavor magic that sets this Roasted Strawberry Dutch Baby apart.
Step 2: Prep the Pan and Heat the Oven
While your strawberries are transforming, slide your favorite 10-inch oven-safe skillet (cast iron is best) into the oven to get it screaming hot. Doing this ensures your Dutch baby will start puffing up the second the batter hits the pan, giving you those crave-worthy, crisp edges.
Step 3: Blend the Batter
While everything’s heating, assemble your batter. Toss the eggs, flour, milk, one tablespoon of sugar, vanilla extract, and salt into a blender. Blend until the mixture is completely smooth—this helps guarantee a tender, airy texture. Let the batter sit for a few minutes, just enough time for the flavors to come together as the strawberries finish roasting.
Step 4: Butter the Skillet
Carefully pull the hot skillet from the oven (remember, it’s super hot!). Drop in the butter and swirl to coat the bottom and sides. The butter should melt instantly and sizzle—a promising sign you’re on track for golden perfection.
Step 5: Bake to Puffy Glory
Pour the rested batter straight into the buttery skillet. Quickly place the pan back in the oven and bake for 18 to 20 minutes. Watch as your Roasted Strawberry Dutch Baby transforms—puffing dramatically at the edges, golden brown and glorious.
Step 6: Add the Roasted Strawberries and Serve
As soon as your Dutch baby is ready, bring it out of the oven. Gently spoon the roasted strawberries and any collected juices over the pillowy center. Finish with a generous dusting of powdered sugar and, if you’d like, a drizzle of maple syrup or dollop of whipped cream. Serve immediately for maximum wow factor!
How to Serve Roasted Strawberry Dutch Baby
Garnishes
The final flourish is where your creativity can really shine. Classic powdered sugar makes it look whimsical and brunch-worthy, but you could also scatter on a few fresh mint leaves, extra sliced strawberries, or even a light zest of lemon to wake up those fruity flavors. If you want to go all out, a dollop of lightly whipped cream or vanilla yogurt never hurts.
Side Dishes
Balance out your Roasted Strawberry Dutch Baby with savory breakfast classics like crispy bacon, spiced sausage links, or buttery scrambled eggs. For a lighter pairing, try a crisp side salad with arugula and a splash of balsamic. Fresh coffee or a mimosa will make everything feel like a special occasion.
Creative Ways to Present
If you’re entertaining, bake a double batch in mini skillets or individual ramekins for personalized pancakes. For a rustic family-style approach, bake it in a single large skillet and place it right on the table for everyone to dig into. You can even cut your Dutch baby into wedges and serve them on a platter with a little pitcher of warm maple syrup alongside.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Strawberry Dutch Baby (a rare occurrence!), let it cool to room temperature, then gently wrap or store in an airtight container in the fridge. It will stay fresh for up to two days, although it’s definitely best when freshly made.
Freezing
While Dutch babies are at their fluffiest and most magical straight from the oven, you can freeze individual slices. Place cooled portions in a freezer-safe bag or container, separating layers with parchment. They’ll be best used within a month for peak flavor and texture.
Reheating
To revive your leftover Dutch baby, preheat your oven to 350°F and warm slices for 10 minutes, uncovered, directly on the rack or on a baking sheet. This will help the pancake crisp slightly without becoming rubbery. Avoid microwaving, which tends to make the texture chewy rather than delightfully soufflé-like.
FAQs
Can I use frozen strawberries for the Roasted Strawberry Dutch Baby?
Yes, you can! Just thaw and drain them well before roasting. Frozen berries might release a bit more juice, so line your baking sheet with parchment and keep an eye out for extra syrupiness.
What’s the best type Breakfast
A 10-inch cast iron skillet is ideal for achieving those iconic puffy edges and an even golden crust. If you don’t have cast iron, any sturdy oven-safe skillet will work—just make sure it heats evenly and can go safely from oven to table.
Can I make this Dutch baby gluten-free?
Absolutely. Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The results are just as spectacular, with no compromise on fluffiness or flavor.
Is there a way to make this dairy-free?
You can use a plant-based milk (like almond or oat) and a non-dairy butter alternative. The texture remains tender, and your Roasted Strawberry Dutch Baby will still be every bit as lovely.
Why did my Dutch baby deflate after baking?
It’s totally normal for a Dutch baby to deflate once it cools—don’t worry! The dramatic puff is meant to collapse as it settles. For the best look and taste, serve it straight out of the oven while it’s still lofty and warm.
Final Thoughts
If you’ve never pulled a Roasted Strawberry Dutch Baby out of the oven, now’s the time to treat yourself. It’s unfussy, fun, and bursting with flavor—the sort of dish that turns an ordinary morning into something to celebrate. Gather your ingredients, invite a friend or two, and let this gorgeous Dutch baby brighten your breakfast table!
Print
Roasted Strawberry Dutch Baby Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful breakfast treat with this Roasted Strawberry Dutch Baby recipe. A puffy, oven-baked pancake topped with sweet roasted strawberries, this dish is perfect for a special brunch or lazy weekend morning.
Ingredients
For the Roasted Strawberries:
- 1 cup fresh strawberries (hulled and halved)
- 2 tablespoons granulated sugar
For the Dutch Baby:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- powdered sugar for dusting
- maple syrup or whipped cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the strawberries: Toss the strawberries with 2 tablespoons of sugar and roast for 15–20 minutes.
- Prepare the batter: Blend eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt until smooth.
- Heat the skillet: Place a skillet in the oven to heat, add butter, pour in the batter, and bake for 18–20 minutes.
- Serve: Top with roasted strawberries, dust with powdered sugar, and serve with maple syrup or whipped cream.
Notes
- For a twist, add a pinch of cinnamon or lemon zest to the batter.
- This Dutch baby is best enjoyed fresh from the oven, as it will deflate as it cools.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
