Delicious Roasted Strawberry Dutch Baby for Your Brunch Bash

Heavenly is how I describe this scrumptious Roasted Strawberry Dutch Baby. It is a light, fluffy golden-brown pancake that gets baked in a cast iron skillet.

The edge is nice and crispy, yet the interior is soft and tender. The roasted strawberries are the perfect topping and provide a great contrast to the fluffy Dutch baby.

Whether you’re celebrating Mother’s Day, Easter, or just a weekend brunch, this dish is sure to be a hit!

Ingredients You’ll Need For This Recipe:

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 c. frozen strawberries, slightly thawed and halved
2 T. sugar
1/2 c. all-purpose flour
1/2 c. milk
3 large eggs
1 T. honey
1 t. pure vanilla extract
1/4 t. salt
3-1/2 T. butter

Step-by-step Guide:

1 – Preheat the oven to 400° F.

2 – Combine the frozen strawberries and sugar in a medium baking dish and place in the oven to roast until very tender and jammy, approximately 15-20 minutes.

3 – In the last 5 minutes while the strawberries are roasting, place an oven-safe skillet in the oven to heat.

4 – In the meantime, in a large bowl, whisk together the milk and flour until completely smooth and combined.

5 – Whisk in the eggs, honey, vanilla, and salt. Set aside.

6 – Remove the strawberries from the oven and set aside to cool.

7 – Remove the hot skillet from the oven and add the butter. Swirl the butter around until it melts.

8 – Pour in the Dutch baby batter. Transfer skillet to the oven and bake until deeply golden and puffy, approximately 18-20 minutes.

9 – Remove from the oven and top with the roasted strawberries and extra honey, if desired.

10 – Enjoy!

Pro Tips for Success:

Use fresh or frozen strawberries: If you don’t have frozen strawberries, fresh works just as well! Just be sure to roast them until they’re soft and jammy.
Customize your toppings: Add a dusting of powdered sugar, whipped cream, or even a drizzle of maple syrup for an extra touch of sweetness.
Make it dairy-free: Swap the milk with a dairy-free alternative like almond or oat milk to make this recipe lactose-friendly!