If you are searching for a breakfast that feels like a warm, sunlit hug, look no further than this Roasted Strawberry Dutch Baby Recipe. It combines the delicate, puffed texture of a German-American oven pancake with the deep, caramelized sweetness of roasted strawberries. This dish is not just visually stunning with its golden edges and vibrant red fruit, but it also delivers a delightful balance of flavors—light, airy, sweet, and just a touch tangy from the optional balsamic vinegar. Perfect for weekend brunches or a special breakfast treat, this recipe invites you to savor something truly special that’s surprisingly simple to make.
Ingredients You’ll Need
The magic of this Roasted Strawberry Dutch Baby Recipe lies in how a handful of straightforward ingredients come together to create a symphony of texture and flavor. Every element plays its part, from the richness of eggs and butter to the fresh brightness of strawberries.
- 3 large eggs: Provide structure and that beautiful rise.
- 2/3 cup whole milk: Adds creaminess and helps blend the batter smoothly.
- 2/3 cup all-purpose flour: The backbone that gives the pancake its tender crumb.
- 1 tablespoon granulated sugar: A touch of sweetness to balance the flavors.
- 1/2 teaspoon vanilla extract: Infuses a warm, inviting aroma.
- 1/4 teaspoon salt: Enhances the overall flavor profile.
- 2 tablespoons unsalted butter: For richness and to create the perfect non-stick surface.
- 1 1/2 cups fresh strawberries (hulled and halved): The star ingredient, bursting with juicy sweetness.
- 1 tablespoon brown sugar: Helps caramelize the strawberries while roasting.
- 1/2 teaspoon balsamic vinegar (optional): Adds a subtle tang that elevates the roasted fruit’s flavor.
- Powdered sugar for dusting: A pretty, sweet finish.
- Fresh mint or whipped cream for serving (optional): Adds freshness and creaminess as a perfect complement.
How to Make Roasted Strawberry Dutch Baby Recipe
Step 1: Prepare the Oven and Batter
Start by preheating your oven to 425°F (220°C). This high heat is essential to achieve that impressive puff and golden crust. Place a 10-inch oven-safe skillet inside to heat thoroughly. While the oven works its magic, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt in a medium bowl until your batter is silky smooth. Letting it rest for 10–15 minutes here is a little trick for a fluffier finished pancake, giving the flour time to absorb the liquids fully.
Step 2: Roast the Strawberries
While the batter is resting, toss your fresh strawberries with brown sugar and the optional balsamic vinegar in a bowl, coating them evenly. Spread them out on a baking sheet—this allows them to caramelize perfectly in the oven. Roast for about 10 to 12 minutes until juicy and slightly golden, intensifying their natural sweetness and adding a lovely complexity to your dish.
Step 3: Cook the Dutch Baby
Carefully remove the blazing hot skillet from the oven and melt the butter in it, swirling to coat every corner. This sizzling butter creates a crisp, buttery edge for the Dutch baby. Pour the rested batter straight into the skillet and return it to the oven immediately. Bake for 18 to 22 minutes until it’s puffed up like a cloud and golden brown around the edges—watching it rise is part of the fun!
Step 4: Assemble and Finish
Once baked, take the Dutch baby out of the oven and top it generously with the luscious roasted strawberries. Give it a dusting of powdered sugar to add a snowy sweetness and, if you’d like, garnish with fresh mint or a dollop of whipped cream to turn it into a breakfast masterpiece.
How to Serve Roasted Strawberry Dutch Baby Recipe
Garnishes
While the Roasted Strawberry Dutch Baby looks stunning on its own, adding fresh mint leaves or a scoop of lightly sweetened whipped cream brings freshness and creaminess that complement the warm, sweet fruit beautifully. You can even add a drizzle of honey or a sprinkle of toasted nuts for an extra flavor and texture dimension.
Side Dishes
This dish shines as the centerpiece of your breakfast or brunch, but pairing it with light sides like crispy bacon, a fresh green salad, or a citrusy yogurt bowl can round out your meal perfectly without overwhelming the delicate flavors of the Dutch baby and strawberries.
Creative Ways to Present
For a crowd, consider serving the Dutch baby right in the skillet, letting everyone dig in straight away. Alternatively, cut it into wedges on a large platter with bowls of roasted strawberries and toppings on the side so guests can customize to their taste. For a modern twist, try layering the Dutch baby pieces with whipped mascarpone and additional fresh berries in clear glass parfait cups for an elegant breakfast presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, don’t worry—they can be stored in an airtight container in the refrigerator for up to 2 days. The texture will change slightly, and the puffiness will deflate, but the flavor remains delightful. Just cover them well to keep the strawberries fresh.
Freezing
Freezing a Dutch baby isn’t ideal because the texture changes once thawed, but if you must, freeze individual slices wrapped tightly in plastic wrap and aluminum foil. They can be stored for up to one month. Thaw overnight in the fridge before reheating.
Reheating
The best way to enjoy your reheated Roasted Strawberry Dutch Baby Recipe is to warm it in a 350°F (175°C) oven for about 8 to 10 minutes. This helps bring back some crispness to the edges without drying out the fruit. Avoid microwaving if you want to preserve as much of the original texture as possible.
FAQs
Can I use frozen strawberries instead of fresh for this recipe?
While fresh strawberries yield the best flavor and texture when roasted, you can use frozen strawberries if that’s what you have on hand. Just make sure to thaw and drain them well before tossing with sugar and roasting to avoid excess moisture.
Is it necessary to preheat the skillet before adding the batter?
Yes! Preheating the skillet is crucial for creating that signature puff and crispy edges. The hot butter instantly starts cooking the batter from the bottom, giving it that wonderful lift and texture.
Can I substitute the all-purpose flour with a gluten-free alternative?
Absolutely. Use a gluten-free flour blend suited for baking, and make sure it contains xanthan gum or a similar binder for best results. Keep an eye on the texture as gluten-free batters sometimes require slight adjustments in liquid.
What’s the purpose of the balsamic vinegar in the roasted strawberries?
The balsamic vinegar adds a gentle acidity and depth that balances the sweetness of the strawberries, creating a more complex, gourmet flavor profile. It’s optional, but highly recommended for those who love a slightly tangy twist.
Can I make the batter the night before?
It’s better to prepare the batter just before cooking or let it rest only for about 10–15 minutes as directed. Making it the night before may cause the flour to settle and affect the rise and texture of the Dutch baby.
Final Thoughts
There’s something truly special about waking up to a Roasted Strawberry Dutch Baby Recipe fresh from the oven—a dish that looks like you put hours into it but comes together with simple ingredients and a bit of love. Its light, fluffy texture paired with sweet, caramelized strawberries is sure to make any breakfast feel like a celebration. Trust me, once you try this recipe, it will become a beloved staple in your kitchen. So go ahead, treat yourself and those you love to a breakfast that dazzles inside and out.
Print
Roasted Strawberry Dutch Baby Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
This Roasted Strawberry Dutch Baby is a fluffy, oven-baked pancake with a slight crisp on the edges, topped with caramelized roasted strawberries for a sweet, tangy flavor. Perfectly puffed and golden, it’s an elegant yet simple breakfast treat that’s both visually impressive and delicious.
Ingredients
Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Roasted Strawberries
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1/2 teaspoon balsamic vinegar (optional)
To Serve
- Powdered sugar, for dusting
- Fresh mint or whipped cream (optional)
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet, preferably cast iron, inside to heat thoroughly. This step ensures a crisp, golden crust on the Dutch baby.
- Prepare the Batter: In a medium bowl, whisk together the eggs, milk, all-purpose flour, granulated sugar, vanilla extract, and salt until the batter is smooth and well combined. Let it rest for 10-15 minutes to improve texture and puffiness.
- Roast the Strawberries: Toss the halved strawberries with brown sugar and, if desired, balsamic vinegar. Spread them evenly on a baking sheet and roast in the preheated oven for 10 to 12 minutes, until they become juicy and slightly caramelized, intensifying their sweetness.
- Butter the Skillet: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl it around the pan so the butter coats it evenly and melts completely.
- Bake the Dutch Baby: Immediately pour the rested batter into the hot, buttered skillet and return it to the oven. Bake for 18 to 22 minutes until the pancake is puffed up, golden brown around the edges, and set in the center.
- Serve: Remove the Dutch baby from the oven. Top with the warm roasted strawberries, dust with powdered sugar, and garnish with fresh mint or whipped cream if desired. Serve immediately for best texture and flavor.
Notes
- Allowing the batter to rest for 10–15 minutes helps create a fluffier and more tender Dutch baby.
- Roasting the strawberries enhances their sweetness and adds a lovely caramelized flavor—you can also substitute with other seasonal fruits like peaches or blueberries.
- Make sure the skillet is very hot before pouring in the batter to achieve a crispier edge on your Dutch baby.
