Golden around the edges and dusted with confectioners’ sugar, this puffy breakfast-meets-dessert Roasted Strawberry Dutch Baby is a burst of fresh berry flavor.
Roasted Strawberry Dutch Baby
Makes 4 servings
Ingredients
- 4 tablespoons granulated sugar, divided
- 1 teaspoon packed lemon zest
- 1 pound fresh strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 5 tablespoons unsalted butter, melted and divided
- 4 large eggs, room temperature
- ¾ cup all-purpose flour
- ⅔ cup half-and-half, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 400°. Place a 10-inch cast-iron skillet in oven while preheating.
- In a small bowl, whisk together 3 tablespoons granulated sugar and lemon zest. In a medium bowl, stir together half of strawberries and 2 tablespoons lemon sugar. In another medium bowl, stir together lemon juice, remaining strawberries, and remaining lemon sugar; cover and reserve.
- Carefully remove skillet from oven; add 3 tablespoons butter, swirling to coat. Add strawberries with just lemon sugar. Bake until strawberries are bubbling and fragrant, 10 to 12 minutes.
- Meanwhile, in the container of a blender, process together eggs, flour, half-and-half, vanilla, cardamom, salt, remaining 2 tablespoons melted butter, and remaining 1 tablespoon granulated sugar until smooth. Carefully pour batter all over strawberries in skillet.
- Bake until puffed and golden brown, 18 to 20 minutes. Dust with confectioners’ sugar. Serve immediately with reserved strawberry mixture.
