Strawberries and Cream Dutch Baby

Make your summer breakfast/brunch more delicious with this Strawberries and Cream Dutch Baby! A tender, fluffy pancake, topped with mascarpone whipped cream, and tender sautéed strawberries. Every bite is creamy, sweet, and bursting with juicy strawberries!

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 20

Resting Time: 20

Total Time: 1

Servings:

Calories: 266kcal

Ingredients

Pancake

1 cup all purpose flour*
2 Tablespoons granulated sugar
¼ teaspoon salt
3 large eggs
1¼ cups whole milk
1½ teaspoons vanilla extract
2 Tablespoons salted butter

Topping

¼ cup heavy cream
¾ teaspoon powdered sugar
¼ teaspoon vanilla extract
1 Tablespoon mascarpone cheese
1 ½ cups halved strawberries
1 Tablespoon honey
1 Tablespoon orange liqueur optional

Instructions

Pancake

Heat oven to 425℉.
Spray a 10 inch cast iron skillet with cooking spray.
Wipe clean.
Place skillet in oven.
In a medium bowl, whisk together flour, sugar, and salt.
Add eggs, milk, and vanilla.
Whisk until smooth.
Set aside for 20 minutes.
After resting time is done, add butter to pan in oven.
Allow to melt.
Carefully remove pan from oven.
Pour batter into hot pan.
Return to oven.
Bake for 10 minutes.
Reduce oven temperatureto 350℉.
Bake for another 8-10 minutes, until puffy.
Remove from oven.

Topping

While the pancake is baking, beat cream, powdered sugar, and vanilla to soft peaks with an electric mixer.
Beat in mascarpone until medium-stiff peaks form. Set aside.
Spray a sauté pan with cooking spray.
Heat over medium low heat.
Add strawberries, honey, and orange liqueur, if using.
Sauté until strawberries are softened, about 3-5 minutes.
Once pancake has cooled slightly, top with strawberry mixture and mascarpone mixture.
Serve warm.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Store-bought whipped cream can be used instead of making your own.
Orange juice may be subbed for the orange liqueur in the strawberries!

Expert Tips:

Don't skip the resting the batter! This allows the flour to rehydrate and create a more tender, delicious Dutch baby.
Be very careful pouring the batter into the hot skillet.
Do not open the oven while the Dutch baby is baking! It may deflate if the oven door is opened too soon.
This recipe is best eaten as soon as it's made!

Nutrition