It’s that wonderful time of year again – strawberry season! There’s something magical about the taste of fresh, ripe strawberries that just screams summer. I made a little trip to the local farmers market and picked up some beautiful fresh eggs, a big basket of juicy strawberries, and homemade butter, and I thought I would have breakfast for lunch! Today, I’m embracing all things strawberry and sharing a delicious way to enjoy this amazing summer fruit with a bit of champagne to celebrate!
Ingredients:
- large eggs
- all-purpose flour
- milk
- granulated sugar
- vanilla extract
- salt
- butter
- fresh strawberries, sliced
- Powdered sugar, for dusting
- Maple syrup, for serving (optional)
- Creamy Lemon Whipped Cream (optional but so worth it!) *see notes for recipe
Steps:
1. Place a cast-iron skillet in a preheated oven to heat up.
2. Blend eggs, flour, milk, sugar, vanilla, and salt until smooth.
3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
4. Pour the batter into the skillet and return it to the oven until the Dutch Baby is puffed and golden brown.
5. Remove from the oven and top with fresh strawberries. Dust with powdered sugar and serve immediately with your special homemade lemon whipped cream and drizzle with maple syrup if desired.
Strawberry Dutch Baby Recipe with Creamy Lemon Whipped Cream
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup fresh strawberries sliced
- Powdered sugar for dusting
- Maple syrup for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat.
- In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet and return it to the oven. Bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown.
- Remove from the oven and top with fresh strawberries. Dust with powdered sugar and serve immediately with maple syrup. I love to top it with whipped cream, I use homemade lemon whipped cream!
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