Strawberry Dutch Baby Recipe with Creamy Lemon Whipped Cream
One of my favorite ways to enjoy strawberries is in a Strawberry Dutch Baby. This light, fluffy pancake is perfect for breakfast, brunch, or even dessert.
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!
Notes
Light and Fluffy Lemon Whipped Cream
1 cup heavy whipping cream, 3 tablespoons powdered sugar, zest of 1 lemon, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon pure vanilla extract (white if possible).
Instructions: Chill your mixing bowl and beaters. Whip the cream: Pour the cold heavy whipping cream into the chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, start beating the cream on medium speed. Add the powdered sugar gradually, about 1 tablespoon at a time, while continuing to beat the cream. Add lemon zest and juice. Finally, add the vanilla extract and beat for another 30 seconds to combine. Taste and adjust
Have you made this recipe?I would love to hear about it @DianeLenihan or tag #DianeLenihan