Strawberries and Cream Dutch Baby

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Get a sweet start to start your day this summer with this Strawberries and Cream Dutch Baby! Picture a light, fluffy, tender, and extra large pancake, topped with lightly sautéed strawberries sweetened with honey and orange liqueur, and finished with a mascarpone whipped cream. Every bite is sweet, creamy, and bursting with fresh and juicy summer strawberries! Serve as a delicious breakfast, weekend brunch, a mid-afternoon treat, or enjoy as an indulgent breakfast-for-dinner. Yum!

About This Recipe

Happy Friday!

Come this time of year, my mom and I always look for any and every excuse we can to bake with fresh strawberries. They’re one of our our absolute favorite berries! And, with the weekend finally rolling around, we thought it would be fun to share a sweet breakfast treat.

I mean, is there anything better than a tall, fluffy, gorgeous dutch baby? It’s been so long since we last shared one on the blog. Actually, if you can believe it or not, we’ve only ever shared one before…and that was YEARS ago!

So, with the official start to summer right around the corner, we wanted to share one of the newest recipes that we’ve been making on repeat in our kitchen.

Introducing…Strawberries and Cream Dutch Baby!

We have been absolutely obsessed with this recipe the last week or so. I think we’ve made it 3 or 4 times already! It’s light, flavorful, and a real crowd pleaser.

Though, what really makes this dutch baby shine is the sautéed strawberries. It sounds so simple, but it really adds SO. MUCH.

We just lightly sauté them, just so they soften slightly and release their juice. But, that’s not all! We add just a little bit of honey to add sweetness, as well as a splash of orange liqueur to really intensify the flavor!

Then, the whipped cream has a little twist to make it even creamier. A tad of mascarpone cheese! It’s not a total necessity, especially if you can’t buy any, but oh man…it really ups the richness of the whipped cream!

All together, it creates a summery, creamy, decadent, light, but so delicious treat that everyone is sure to love.

What is a Dutch Baby?

Okay, if you’ve never had a Dutch Baby, also known as a German Pancake, then try to imagine if someone combined a pancake with a popover. It sounds a bit weird, I know, but that’s essentially what it is!

So, how does that work? Well, you essentially need a runny batter (kinda of similar to a crepe!) and a hot skillet. You will pour the batter into the hot skillet and, from there, it will start to rise to give it it’s iconic shape – just like a popover!

Dutch Baby’s can be made sweet or savory, but for this recipe, we opted to go the sweet route to enjoy all of the fresh summer strawberries.

Reasons You Will Love This Strawberries and Cream Dutch Baby

• A delicious breakfast or brunch treat!
• Ready in about 1 hour.
• The perfect way to use sweet summer strawberries.
• Every bite is oh-so fluffy, tender, creamy, and bursting with juicy strawberries!
• Can be made in-advance.
• A real crowd pleaser!

Equipment Needed

• 10-Inch Cast Iron Skillet
• Mixing Bowl
• Whisk
• 10-Inch Skillet
• Hand Mixer

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Pancake:

• All-Purpose Flour – Gives this pancake the perfect structure!
• Granulated Sugar – Adds just a little bit of sweetness.
• Salt – A pinch of salt really enhances the flavor the pancake.
• Large Eggs – An essential for this recipe! As well as the heat from the pan, the eggs provide the natural rise to give the pancake its iconic shape.
• Whole Milk – By using whole milk, it adds a richness and helps keep the pancake tender.
• Vanilla Extract – A splash of vanilla makes all the difference in this pancake!
• Salted Butter – Like a popover, the butter goes into the hot skillet to provide flavor, as well as keeping the batter from sticking to the pan, giving it the classic shape.

For The Whipped Cream:

• Heavy Whipping Cream – This is essential to make the whipped cream. Be sure to use cold heavy cream to make sure it whips!
• Powdered Sugar – Adds just enough sweetness, without being too much.
• Vanilla Extract – Gives the cream a delicious flavor!
• Mascarpone Cheese – Adds extra richness and creaminess.

For The Strawberries:

• Fresh Strawberries – Depending on the size of your strawberries, you may need to cut them smaller than in half to keep them the same size to ensure an even cook!
• Honey – Adds a touch of sweetness.
• Orange Liqueur – The orange liqueur intensifies the strawberry flavor, while also providing a subtle citrusy flavor!

How To Make This Strawberries and Cream Dutch Baby

Step 1: Prepare batter

In a medium bowl, whisk together flour, sugar, and salt.

Add eggs, milk, and vanilla. Whisk until smooth. Set aside for 20 minutes.

Step 2: Bake

After resting time is done, add butter to pan. Allow to melt.

Pour batter into hot pan. Bake for 10 minutes. Reduce the oven temperature. Bake for another 8-10 minutes, until puffy.

Step 3: Make toppings

Beat cream, powdered sugar, and vanilla to soft peaks with an electric mixer.

Beat in mascarpone until medium-stiff peaks form. Set aside.

Add strawberries, honey, and orange liqueur to preheated pan. Sauté until strawberries are softened, about 3-5 minutes.

Step 4: Add toppings

Once pancake has cooled slightly, top with strawberry mixture and mascarpone mixture. Serve warm.

Make-Ahead Directions

Want to make this Dutch baby ahead of time? No worries! Prepare the pancake batter as written, but instead of resting for 20 minutes, cover the bowl with plastic wrap and refrigerate for up to 2-3 days. Just remember to stir the batter before you bake with it!

– FAQ’S & Troubleshooting –

Does the batter need to be smooth?

For this recipe, it’s super important to get the pancake batter smooth! Any lumps may result in pockets of flour in your dutch baby.

What is the best pan to make a Dutch baby?

The absolute best pan to make a Dutch baby in is a cast iron skillet! The pan not only is the perfect shape, but it holds in and distributes the heat perfectly throughout the pan!

Why did my Dutch baby not rise?

If the Dutch Baby did not rise, this is most likely due to the pan not being hot enough. Make sure your cast iron skillet is fully preheated before you add the batter!

Why did my Dutch baby deflate?

The Dutch baby deflating slightly is totally normal! Heat and steam are what causes it to rise, but as it cools, it will naturally deflate slightly. Though, if it’s extremely deflated, then this may have been caused by the oven door being open before the Dutch baby was fully baked.

Is a Dutch baby the same as a German pancake?

Actually, yes! They are the exact same treat, just different name.

How To Store

This Dutch baby is best eaten this fresh, as soon as it’s made, but if you need to store leftovers, you can keep them in the fridge for 1-2 days. Just keep in mind the pancake may become slightly tougher.

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!

Looking for more recipes like this? Here are a few you may like:

Apple Cinnamon Dutch Baby

Strawberries and Cream Crepes

Lemon Ricotta Pancakes

Homemade Buttermilk Pancakes

Strawberries and Cream Scones

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!

When you make this Strawberries and Cream Dutch Baby, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.